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Tajine Of birds' Giblets

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

Tajine of Birds' Giblets. Clean them and stew them with oil and water and two cloves of garlic crushed with a little cilantro, and when the giblets are cooked, crush them with a little of the heart of an onion, and season with fine spices and flavorings, a spoonful of murri, a little white flour, and cut-up rue. Break six eggs over it and beat this all with the rest of the sauce from the pot, and fry it in the frying pan with oil until it takes the consistency of a tajine, and present it. Cut rue over it, sprinkle with a little murri and garnish it with mint.


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