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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

Mahshi, a Stuffed Dish. It is made with a roast hen, or with young pigeons or doves, or small birds, or with the meat of a young lamb. Take what you have of this, clean it, cut it up and put it in a pot with salt, a piece of onion, pepper, coriander, cinnamon, saffron, some murri naqî' and plenty of oil. Put this on the fire and when it is done and the broth has formed, take out the meat from the pot and leave it aside. Take as much as necessary of grated white breadcrumbs and stir them in a tajine with the remaining chicken fat and sauce. Tint it with plenty of saffron and add lavender, pepper and cinnamon. When the breadcrumbs have come apart, break over it enough eggs to cover ["flood"] it all and sprinkle it with peeled, split almonds. Beat all this until it is mixed, then bury the pieces of chicken in this so that the chicken is hidden in the stuffing and whole eggyolks, and cover this with plenty of oil. Then place in the oven and leave it until it is dry, thickened and browned and the top of the tajine is bound. Then take it out and leave it until its heat passes and it cools, and use it.


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