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Mirkâs With Fresh cheese


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

Mirkâs with Fresh Cheese. Take some meat, carefully pounded as described earlier, add fresh cheese that isn't too soft lest it fall apart, and half a piece of cut-up meat and some egg, for it is what holds it together, and pepper, cloves, and dry coriander. Squeeze on it some mint juice and cilantro juice. Beat it all and use it to stuff the innards, which are tied with thread in the usual way. Then fry it with fresh oil, as aforementioned, and eat it as by nibbling, without sauce, or however you like.

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