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The Making Of Badî'i


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 Badî'i, the Remarkable Dish. Take the meat of a very plump lamb and cut it in small pieces and put them in a pot with a little salt, a piece of onion, coriander, lavender, saffron and oil, and cook it halfway. Then take fresh cheese, not too soft in order that it will not fall apart, cut it with a knife into sheets approximately the size of the palm, place them in a dish, color them with saffron, sprinkle them with lavender and turn them until they are colored on all sides. Place them with the cooked meat in the pot or in a tajine and add eggs beaten with saffron, lavender and cinnamon, as necessary, and bury in it whole eggyolks and cover with plenty of oil and with the fat of the cooked meat. Place it in the oven and leave it until the sauce is dry and the meat is completely cooked and the upper part turns red ["browns"--CP, but turns red in my experience. DF]. Take it out, leave it a while until its heat passes and it is cool, and then use it.

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