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Recipe For Mujabbana (fried cheese pie)


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 Mujabbana (Fried Cheese Pie). Know that mujabbana isn't prepared with only one cheese, but of two; that is, of cow's and sheep's milk cheese. Because if you make it with only sheep cheese, it falls apart and the cheese leaves it and it runs. And if you make it with cow's cheese, it binds, and lets the water run and becomes one sole mass and the parts don't separate. The principle in making it is that the two cheeses bind together. Use one-fourth part cow's milk and three-quarters of sheep's. Knead all until some binds with its parts another [Huici Miranda observes that this passage is faintly written and only a few letters can be made out] and becomes equal and holds together and doesn't run in the frying pan, but without hardening or congealing. If you need to soften it, soften it with fresh milk, recently milked from the cow. And let the cheese not be very fresh, but strong without...[words missing]...that the moisture has gone out of. Thus do the people of our land make it in the west of al-Andalus, as in Cordoba and Seville and Jerez, and elsewhere in the the land of the West [here written as al-Maghrib].

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