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Râhibi In A Tajine [round Clay Casserole]


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

Râhibi in a Tajine [round clay casserole]. Take the fattest parts of sheep or calf, as I have told you, and put in the pot with salt, spices and oil; cook until almost done and take down [from the fire]; then take an onion of great size and cook it alone and whole in its own pot, without cutting it, and when it is done, pour off the water it was cooked in, pierce its sides and put with the cooked meat in the tajine; add what has been mentioned of spices and pomegranate concentrate; cover with a lot of oil and put in the bread oven, and leave it there until it is done and then leave it until dry ...[word or words missing]... its upper part and take it out.

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