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Meatballs And Patties (ahrash) Of fish

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

Meatballs and Patties (Ahrash) of Fish. Take a large fish, like the qantûn [scribal error for qabtûn] and the fahl or one like them, scale it and boil it in water and salt, then take it out and remove the backbone and the bones, then pound it until it becomes like the meat of meatballs. Add wheat flour or ground ka'k (biscotti) and the amount of egg needed to gather with it and make it cohere, and pepper, coriander seed, spikenard, cinnamon, some juice from a crushed onion, juice of mint, some juice of murri naqî' and oil, beat it all together until it melts and blends. Then you make ahrash and thin breads the size of a fist or less; make meatballs with it in the form of a fish, fry this ahrash in the frying pan with a lot of oil until it browns, then boil a sauce of vinegar, oil and pounded garlic, that you pour on top.


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