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Recipe For Mujabbana With "eggs"

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 with "Eggs". Break eggs over the aforementioned dough and knead with them instead of water, until the dough becomes slack and is done, as has been said. Then knead the previously mentioned cheese and also break over it as many eggs as it will bear. Beat them with some anise and fennel. Flatten it on the platter and then wet your hand in water and take some of it to stuff dough and make a mujabbana as was indicated in an earlier recipe and fry it like the preceding recipe. It turns out remarkable and delicious. This is what Ibn Sa'id b. Jami used to make and his companions and everyone found good. It is an invention of Musa b. al-Hajj Ya'ish, the muhtasib (market inspector) of Marrakesh.


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