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Another Dish Like That With saffron

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

Another Dish Like That with Saffron. Clean a pullet and put it in a pot, take out the breast, as in the preceding, and throw in [reading yuqlâ as yulqâ] two spoonfuls of strong vinegar, and two of fresh oil and a quarter spoonful of good murri, half a dirham of saffron, cleaned almonds and whole onion, salt as may be needed, and water to cover the meat, with leaves of citron and fennel stalks. Then put it on a moderate charcoal fire until it is nearly cooked, and then put in meatballs made from the breast meat, finish their cooking and take it down to the euphorbia embers. And you put in its covering layer (takhmîr) what was put in in what was before, letter for letter.


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