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The Dish Ghassâni

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

The Dish Ghassâni. Take a ratl of meat, without bones, from a fat sheep. Cut it and put it in a pot. Cook also a white tafâyâ, and when the meat is done, throw in four ratls of clarified honey and a ratl of peeled, pounded almonds. Color with saffron and pour on half a ratl of oil, and stir over a gentle fire until the cooking is done, and pour it into a dish and sprinkle it with minced sugar and ground Chinese cinnamon.


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