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Recipe For Mu'allak


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 Mu'allak. Take fat young mutton, clean it and cut the meat into big pieces. Put it in the earthenware pot and add pepper, onion, oil and coriander. Cook until the meat is done, then remove it and set it aside. Strain the bones from the broth and return it to a quiet fire. When it has boiled, put in crumbs made from thin bread which was made from wheat dough and add soft, rubbed cheese, as much as the crumbs. Blend with a spoon until it makes one mass and when its broth has dried up, pour on fresh milk and leave it until its foam is dispersed. Then return the meat that was removed and when it has formed a mass, take it off the fire, leave it a little and use it.

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