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Recipe For Kâfûriyya


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 Kâfûriyya, a dish made with camphor. Get a young hen or young pigeons or doves. Clean as many of these as you have, split their breasts and put them in the pot with salt, a little onion, pepper, coriander and fresh oil; cook until it is seasoned and then thicken it like dough with almonds, peeled and ground, dissolved in rosewater; then leave it over the hearthstone and squeeze into it the juice of two or three lemons (lî ma), depending on the degree of acidity desired, and dissolve with some camphor dissolved in rosewater. And do not squeeze the lemons at cooking-time, for this will make it bitter, but rather after putting it on the hearthstone. And leave it a while.

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