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Recipe For A Good Dish


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for a Good Dish. Joint a lamb and after washing it put it in a clean pot and throw in coriander seed, caraway, two spoons of oil and three of perfumed wine and enough water and salt, sprigs of fennel and citron leaves; cut up five sliced heads of onion [they are described as muqaddad, which can mean either sliced or sliced and dried, jerked; perhaps these are dried onions?] and also peel five heads of garlic and throw all of this over the meat with some garbanzos; take the pot to a moderate fire until it is done, then put on the embers and shove the spoon into these onions and garlic and mash vigorously until they have the consistency of brains; then cover with a little flour and four or five eggs and cook the yolks in it; powder some cumin and pepper, and throw in the pot with some seasoned murri and leave a little until its face shows; then dish up and sprinkle with spices, decorate with the egg yolks and serve.

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