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Preparing Tuffâhiyya (apple Stew) With eggplants


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 Tuffâhiyya (Apple Stew) with Eggplants. Take three ratls of lamb, cut up and put in the pot with onion, salt, coriander, pepper, ginger, cinnamon and four û qiyas of oil, let it evaporate in the pot on the fire, until it gives up its water; then cover with juice pressed from apples and cook; when the meat is done, put in eggplants peeled and boiled separately and whole peeled apples without cutting them up and prepared meatballs; then add some of the meat, pounded and "dissolved," and some eggs and cover it [masculine verb; this may mean that only the added meat is covered] with them, or leave [feminine verb, meaning leave the pot] without covering [khamira, the word meaning "dough" which is also used in this sense in Stuffed Buraniyya above], and leave it to rest on the hearthstone.

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