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A Roast Of Stuffed Shimâs


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

A Roast of Stuffed Shimâs. Cut fat meat and put it in a pot with whole, small onions, some eight or ten. Pound the meat and make good meatballs from it with pepper and cinnamon. Throw in four spoonfuls of oil and two of murri, cilantro juice, and some eight beaten eggs. Stir it gently on all sides to even the stuffing in the pot, and perfume it. Send it to the oven until it is cooked and lightly browned, and present it, after decorating it with its meatballs. Sprinkle it with pepper and cinnamon and garnish it with "eyes" of mint and present it, God willing.

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