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Baqliyya Mukarrara (repeated Or Refined Dish Of Vegetables)

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

Baqliyya Mukarrara (repeated or refined dish of vegetables). Cut up young fat lamb meat, put in the pot with salt, onion, pepper, coriander seed, caraway and oil; put on a moderate fire and when the meat is ready, take spinach, wash and chop finely, soak in water and wash until its greenness and blackness come out and hang up to one side until it falls apart; then drain the water out of it and place with the meat and squeeze in the juice of moist coriander. When it has finished cooking, take to the hearthstone for a while and then serve. You might add cooked meatballs, and if you have no spinach, make it with saltwort (yarbûz), qataf [literally, something picked; maybe a mixture of garden greens], Swiss chard leaves, lettuce or chicory from the garden.


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