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How You Make It


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

How You Make It. Take tender meat and cut it in small pieces. Put it in a pot with salt, pepper, coriander seed, cumin, saffron, garlic and oil. Cook it until the meat is done. Then cut up whatever of those vegetables mentioned that you have on hand and boil them and cook them separately in a[nother] pot. Throw away their water. Then put them with the meat in the pot and when it comes to a boil, add strong vinegar in enough quantity to note its taste. When everything has finished cooking, put it on the hearthstone until the fat rises and use it. Some prepare this with eggplant and gourd together. This is the real muthallath. According to this recipe muthallath is also made with carrot and turnip, and with turnip alone, and thus with the remaining vegetables mentioned.

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