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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

Sanhâji. Take a large deep tinjir [brass or copper boiling kettle, specifically used for making confections such as khabîs and fâlûdhaj], put in three parts sharp vinegar and one part murri naqî' and the required amounts of pepper, caraway, cumin and saffron; put on a moderate coal fire and have prepared beforehand what is needed, such as beef cut in small pieces, and when it has boiled one or two times, put in the same amount of ewe meat; then some cut up hens, cut up partridges and squabs of domestic and stock doves cut up in the same way and whatever birds you can get and add some soaked peeled garbanzos, peeled chopped almonds and chestnuts peeled of their skins, garlic and citron leaves; cover with a lot of oil and when it is almost done, add whatever you have of vegetables cooked separately and finish cooking them, such as turnips, carrots, eggplants, gourds, "eyes" of cabbage without their leaves and heads of lettuce without the outer leaves; use whatever vegetables are available, according to the season and the present time. Cook in a separate pot with salt, their spices and onion until done; pour off the water and then add to the aforementioned meats in the said tajine and you need to have meatballs and mirkâs made only from these ingredients, because if not they will be an excessive and disapproved mixture. It is the property of this dish to be good for all states and temperaments, for it unites all the meats and the classes of vegetable and because you put in it vinegar and murri naqî', spices and so on.


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