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Recipe For White Karanbiyya


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 White Karanbiyya, a Cabbage Dish. Take young, fat meat; cut it into a pot with salt, onion, pepper, coriander seed, caraway and oil. Put it on a moderate fire and when it is nearly done, take a coarse cabbage, throw away the outside and take the heart and surrounding parts, and clean it of its leaves. Stick a knife between the "eyes" and throw away the rest of the leaves until it remains white like the turnip. Peel it and cut it in regular pieces and throw them into the pot, after boiling them, as has been indicated. When it is done, put it on the hearthstone and squeeze over it some coriander juice. He who wants this dish as a muthallath, let him add vinegar and saffron.

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