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Farrûj Mubarrad


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

Farrûj Mubarrad, Cooled Chicken. Wash the chicken, clean it and salt it with salt and pepper and put it in a pot. Pound a handful of almonds and throw it on. Break over it six eggs, whole pine-nuts, pepper, cinnamon, Chinese cinnamon, ginger, lavender, and a spoonful of murri; stir all this with three spoonfuls of fresh oil and a little water. Put the pot on a moderately hot hearthstone and stir it carefully. When it has cooked, put it in a dish and sprinkle it with pepper and cinnamon, cut rue over it, garnish it with eggyolks, and present it.

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