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Recipe For Making Sinâb

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

Recipe for Making Sinâb. Clean good mustard and wash it with water several times, then dry it and pound it until it is as fine as kohl. Sift it with a sieve of hair, and then pound shelled almonds and put them with the mustard and stir them together. Then press out their oil and knead them with breadcrumbs little by little, not putting in the breadcrumbs all at once but only little by little. Then pour strong vinegar, white of color, over this dough for the dish, having dissolved sufficient salt in the vinegar. Then dissolve it well to the desired point, and strain it thoroughly with a clean cloth; and there are those who after it is strained add a little honey to lessen its heat. Either way it is good.


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