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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

Lamtûniyya. It is made in the country of al-Andalus and in the Gharb [almost certainly an error for the Maghrib = North Africa]. It is made with all kinds of birds, such as chickens, geese and capons, that are fattened, as well as young pigeons and so on. Take what you have on hand of them, cleaned and with the breast split, and partly cook them as white tafâyâ. Then take from the bread oven and raise on the spit and baste with the sauce specified for roasts. Turn the spit over a moderate charcoal fire, little by little, carefully, until it done and browned. Leave to one side. There are some who make it fried and immerse it after frying in this sauce, with garlic pounded with almonds and walnuts. Then make well-made thin breads of white flour. When done, break them into crumbs the size of a dinar. Strain [the bones] from the chicken broth and return the pot to a moderate fire and add a quantity of oil, pepper and cumin. When the pot boils, take it off and put in garlic pounded with walnuts, almonds and grated cheese on the iskalfaj. Add these crumbs and then take the roasted chicken and put it on it on top of the platter after rubbing and rolling in the sauce. Top it with eggs, olives and split almonds. Dust it with grated cheese and cinnamon and cover it with a sheet of isfîriyya made with egg.


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