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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

Sa'tariyya, a Thyme-flavored Dish. Cut meat small and put it in a pot with three whole onions, a spoonful of murri, a dirham and a half of pepper, and some juice from fennel-stalks, and almonds, peeled pine-nuts, sprigs of thyme and sufficient salt. Put it on a moderate fire and when you see that the pot has become dry, throw in a spoonful of vinegar and dot it with four eggyolks, and when it is done cooking, ladle it out and cut tender rue over it very finely, and sprinkle it with half a dirham of cloves ground with pepper, and present it.


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