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Tajine With cheese

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

Tajine with Cheese. Take soft cheese, not fresh that day but that has passed three or four days, and rub it in the hand. To two ratls of this add two ûqiyas of white flour, put it in fresh milk and break in ten eggs and sprinkle with pepper, saffron, cinnamon, lavender, and coriander. Beat all this together in the tajine and when it is thick, moisten it with fresh milk and cover it all with plenty of oil. Bury in it fried small birds or cut-up pigeons, eggyolks, and split almonds. Put in a moderately hot oven and leave until it is dry and thickened and browned on top, take it out so it can cool, and use it. This dish may be made green [mukhdarr; text has mukhtasar, meaning "abbreviated"] with water of coriander seed and of cilantro and mint water in place of saffron, and another dish will result. And he who wishes to make this tajine with cheese alone, without fowl or meat, shall do so in the same way, and in each of these ways it is good.


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