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Preparation Of Juraydât


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

Preparation of Juraydât, Small Locusts. Take bread from white semolina, take it outside and put it in the sun until it dries. Grind it and sieve it, soak it in oil and leave it a day and a night. Throw on thickened honey, after scattering on it, and knead it with pepper and enough spices to make it into round hazelnuts [or meatballs], God willing.

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