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Recipe For Munashshâ

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

Recipe for Munashshâ, a Dish Made with Starch. Take what fish you have on hand, scale and clean, and if large, cut up; boil in water with salt, then wash and put on a platter and remove the bones. Take its flesh and pound until it is like the meat for meatballs; then add a little wheat flour, pepper, coriander seed and cinnamon; squeeze on mint juice and beat with it; then [make it into the shape of a pilchard or some other type of fish, whatever you like, cover with flour and] dust with flour, fry with fresh oil until browned and done, and when you have finished doing this, make a sauce of vinegar, oil, garlic and cumin boiled together and pour it on.


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