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A Recipe Of Isfîriyâ

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

A Recipe of Isfîriyâ. Take some red meat and pound as before. Put it in some water and add some sour dough dissolved with as much egg as the meat will take, and salt, pepper, saffron, cumin, and coriander seed, and knead it all together. Then put a pan with fresh oil on the fire, and when the oil has boiled, add a spoon of isfîriya and pour it in the frying pan carefully so that it forms thin cakes. Then make a sauce for it.


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