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A Baqliyya Of Ziryab's


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

A Baqliyya of Ziryab's. Take the flesh of a young fat lamb, put in the pot with salt, onion, coriander seed, pepper, caraway, two spoons of oil and one of murri naqî'; put on a moderate fire and then take cabbage, its tender "eyes"; take off the leaves and chop small with the heads, wash, and when the meat is almost done, add the cabbage. Then pound red meat from its tender parts and beat in the bowl with eggs and the crumb [that is, everything but the crust] of bread, almonds, pepper, coriander and caraway; cover the pot with this little by little and leave on the coals until the sauce dries and the grease comes to the top and serve.

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