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Farrûj Maghlûq


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 Maghlûq, a Closed Dish of Chicken. Joint the chicken, after cleaning it, and put it in a pot with salt pounded with cilantro and all the spices except cumin, and two spoonfuls of murri and another two of oil. When it is done, cut in rue and add "eyes" of thyme, and let its broth be made in advance. When this is done, cover the contents with a layer of crumbs of cold bread and four eggs and put the yolks on top. Then ladle it out and present it; garnish it with eggyolks and cut in some rue and a boiled egg and sprinkle it with fine spices and present it.

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