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The Making Of A Dish Of pigeons

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 Making of a Dish of Pigeons, Doves, or White Starlings. Take what you have of these and fry them in a frying pan with plenty of oil until they are browned. Then pound tender meat and peeled almonds very well and put them in a dish. Add coriander, pepper, cinnamon, lavender and sufficient oil and egg; beat all this until the meat and almonds come apart, and moisten it with a spoonful of cilantro juice and a little mint juice. Put all this in the pot and place the fried pigeons into it, put the lid on the pot and place it in the oven. When it is thickened and has reached readiness, take it out and present it. He who wants this dish mudhakkar may add vinegar and murri, as may be, and cumin, garlic, and saffron, and another dish will result.


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