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Description Of Mahshi (a Stuffed Dish) 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

Description of Mahshi (a stuffed dish) With Eggplants. Take sweet eggplants, peel them and boil in salted water until done, then remove their seedy flesh to one side. Make mahmiyya for the eggplants in a tajine. Add as much bread crumbs [as the quantity of eggplant], and pepper, coriander seed, cinnamon, saffron, chopped almond and as many eggs as you need; beat it all and cover with plenty of oil and bury in it whole egg yolks. Then plant the seedy flesh in it and put in an oven at moderate heat and leave until it has finished cooking and binds and is brown on top, then take out and leave until its heat flags and leave it. You might pound in it whatever meats of fried fowl you have ready, and each will result in a different dish; there are some who serve it with juices of coriander and mint.


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