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eggplant Isfîriyâ


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

Eggplant Isfîriyâ. Cook the peeled eggplants with water and salt until done, take out of the water and rub them to bits in a dish with grated bread crumbs, eggs, pepper, coriander, cinnamon, some murri naqî' and oil; beat all until combined, then fry thin breads, following the instructions for making isfîriyya.

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