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Its Recipe

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

Its Recipe. Take four ratls of fat lamb, cut it up and put it in a pot and pour in four ûqiyas of oil, two dirhams of salt, a piece of Chinese cinnamon, galingale, chopped onion and a sufficient amount of camphor; cook it until it is almost done; then take from the fire, take out the meat and put it in a receptacle. Take lamb fat and cut it with a knife as you cut vegetables; then take a clean pot and put a strip of fat in the bottom; afterwards put over it another strip of cooked meat and another of thin flatbread cut up and made into tharida and don't stop doing this -- a layer of meat, a layer of fat, a layer of thin flatbread -- until you are finished; then pour on it enough fresh milk to cover the thin flatbread, and add to it enough ground sugar for its sweetness to appear in all. Then take 20 eggs and beat them until they are mixed. Put them in the pot on top of the meat and bread and keep tipping it from side to side and moisten it until all the milk has spread throughout the contents. When the milk appears on top, put it in a hot clay oven (tannur) and cover it, and leave it until it is done. Then take it out and turn it onto a pretty vessel and serve it.


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