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Safarjaliyya


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

Safarjaliyya, a Dish Made With Quinces. This is a good food for the feverish, it excites the appetite, strengthens the stomach and prevents stomach vapors from rising to the head. Take the flesh of a young fat lamb or calf; cut in small pieces and put in the pot with salt, pepper, coriander seed, saffron, oil and a little water; put on a low fire until the meat is done; then take as much as you need of cleaned peeled quince, cut in fourths, and sharp vinegar, juice of unripe grapes (verjuice) or of pressed quince, cook for a while and use. If you wish, cover with eggs and it comes out like muthallath.

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