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Making Baqliyya (vegetable Stew) Of 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

Making Baqliyya (Vegetable Stew) of It. Take meat from a young sheep and cut it, put it in a pot with salt, onion, coriander seed ... [following recipe, which is of a pastry of some kind, does not seem to continue this one, which should add vegetables to meat]
sweet, and put on a moderate fire; when the meat is ready take lettuce hearts and some of the tender inner leaves and cut very fine; soak in water and put with the meat in the pot, and when it is all done, take the pot to the hearthstone (radaf) and squeeze in the juice of fresh cilantro; leave a little and use. The food in this dish is very evenly balanced, tending to humidity and moderate cold; it is a good soporific for cold temperaments.


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