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Tuffâhiyya


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

Tuffâhiyya, a Dish Made With Apples. Take meat as mentioned in the recipe for safarjaliyya and prepare the same way; then add tart apples, peeled and cleaned, as many as needed... [Huici Miranda estimates 4 words missing] and when you take it to the hearthstone, put in a little sugar, and cut with musk and camphor dissolved in good rose water. The acidity is most efficacious in lightening and strengthening the heart and it can be made with the flesh of birds, such as fat hens or young squabs of the domestic dove or stock-dove and then it will be finer and better.

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