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Recipe For Mu'assal Of Meat


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'assal of Meat. Take meat from a tender, fat sheep, from its shoulder and fatty extremities, without bones, and fat tail as it is, to the amount, as near as may be, of four ratls. Put it in a new pot with spices and water, six ûqiyas of oil and six of clean honey. Cook it until it is done and falling apart, and skim off the grease. Take the meat out of the pot, and to what remains of the broth add three ratls of skimmed honey, a third of a ratl of dissolved starch and minced almonds. Keep stirring until it is almost thickened, then return the meat which had been removed, and moisten it with the strained fat little by little until it absorbs the fat, like mu'assal; remove it and leave it until it cools.

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