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Burâniyya 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

Burâniyya of fish. You make it with pieces of boiled fish, washed and fried, and fried eggplant, as you make the bûrâniyya with lamb and fried eggplant, and the mentioned spices likewise, and similarly the muthallath of fish is like the muthallath of meat, eggplant and turnips, and its preparation is likewise.


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