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The Preparation Of Jaldiyya (leathery)

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 Preparation of Jaldiyya (Leathery). Make this dish with a goose, hen or capon. Take what you have of it, clean it and put it in a pot. Then take two ratls of raisins and pound them fine and steep them in water until their sweetness comes out, and strain and put the strained part in the pot and add three spoonfuls of strong vinegar and two of oil, as well as pepper, coriander and half a chopped onion. Balance it with salt and cook it until it is done and the sauce thickens. Then take peeled, pounded almonds, the same of walnuts, and grated breadcrumbs, pepper and six eggs and cover the contents of the pot with them after cooking. And dot it with eggyolks and leave it on the hearthstone until its fat rises.


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