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A Dish With prunes (ijjâs)

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 Dish With Prunes (Ijjâs). Take fat young lamb, cut it up and put it in a pot with salt, pepper, coriander, a little cumin, saffron, and sufficient vinegar and oil. Put it on the fire and when it is almost done, throw in "cow's eyes" [prunes] candied and steeped in vinegar. Cook it in the pot, then cover the contents of the pot with all this and leave it until its surface is cold and clarified. Then take it down [from the fire] into a dish, break eggyolks and garnish the dish with them and with meatballs, sprinkle with fine spices and present it. If you wish to put in place of mint juice the juice of rue, celery or clove basil, from each of these will come another dish.


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