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Preparing The Complete Burâ Niyya

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

Preparing The Complete Burâ niyya. Take the red meat of sheep, wash and pound as though making meatballs, mix with pounded boiled eggplants and beat until mixed with whatever you need of the said spices, such as pepper, coriander, spikenard, some murri naqî', cumin, cinnamon and chopped almond; make with this flatbreads the size of your fist and throw in the pan with fresh oil; leave on one side and then throw in eggplants prepared as is customary and leave also to one side; then take the flesh of fat lambs and cut up and cook with pepper, coriander, saffron, cinnamon, cumin, spikenard, murri naqî', vinegar and a little garlic, until it is nearly ready; then throw in the pot a layer of the partly-cooked meat, one of the fried eggplants and another of the loaves prepared with the pounded meat and eggplants, and a layer of the cooked meat, and so on till finished and add to it meatballs, chopped almonds, egg yolks and cover with a lot of oil; put in the oven and leave until bound, dried and browned on top; cover with a little egg, as told before.


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