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Meatball Dish

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

Meatball Dish. This dish is delicious and nutritious, and similar to the previous recipe. Take red, tender meat, free of tendons, and pound it as in what preceded about meatballs. Put the pounded meat on a platter and add a bit of the juice of a pounded onion, some oil, murri naqî', pepper, coriander, cumin, and saffron. Add enough egg to envelope the mixture, and knead until it is mixed, and make large meatballs like pieces of meat, then set it aside. Take a clean pot and put in it some oil, vinegar, a little bit of murri, garlic, and whatever quantity of spices is necessary, and put it on the fire. When it boils and you have cooked the meatballs in it, let it stand for a while, and when it has finished cooking, set the container aside on the hearthstone and cover the contents with some beaten egg, saffron, and pepper and let it congeal. You might dye the dish as any variety of tafaya, or any dish you want.


Other versions of this recipe:

A Dish of Meatballs (An Anonymous Andalusian Cookbook)

A Qâdûs with Meatballs (An Anonymous Andalusian Cookbook)

A Similar Mutajjan with Meat Balls (An Anonymous Andalusian Cookbook)

Another Dish of Meat Balls (An Anonymous Andalusian Cookbook)

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