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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

Basbâsiyya, a Fennel Dish. Peel [fish] and do with it as before. Put in a tajine or a pot and squeeze on it enough juice of pounded tender fennel to cover it and onion juice, pepper, coriander seed and ginger; pour on plenty of oil, adjust salt and put in the oven. Leave until the sauce reduces a little.


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