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Royal Sanhâji

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

Royal Sanhâji. Take a large, deep tajine [clay casserole with a lid] and put some red beef in it, cut up without fat, from the leg, the shoulder, and the hip of the cow. Add a very large quantity of oil, vinegar, a little murri naqî', pepper, saffron, cumin, and garlic. Cook it until it's half done, and then add some red sheep's meat and cook. Then add to this cleaned chickens, cut into pieces; partridges, young pigeons or wild doves, and other small birds, mirkâ s and meatballs. Sprinkle it with split almonds, and salt it to taste. Cover it with a lot of oil, put it in the oven, and leave in until it is done, and take it out. This is simple sanhâ ji, used by the renowned; as for the common people, their sanhâji will be dealt with in its own proper time, God willing.


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