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Tuesday, November 30, 2010

ALBÓNDIGA WITH CHICKEN MEATBALL RECIPE FROM ANON ANDALUS

SPICY FISH BALLS ON A STICK
Photo by: johnharveyphoto.com
al-bunduga (hazelnut), Eng. meatball or fish ball. Apicius provides a recipe for crayfish balls mixed with liquamen and eggs and another for chopped meat with liquamen and pine kernels and pepper corns. In medieval times in Iberia, meat or fish balls were thought of as a typical Arabian food but they were no bigger than a hazelnut, as indicated by the Arab word for them. The English liked colored meatballs as per the pome dorres recipe for meatballs boiled, roasted and glazed in colored batter and another for pork meatballs was boiled in herbs with saffron as per Cure Cocorum. Avenzoar indicates that meatballs are easier to digest then meat that is not ground. [Anón/Huici. 1989: 140:94-95:208:130:209:130-131:etc; Apicius/Flower. 1958: II:I:7:64:IX:I:4:207; ES: Anon/Perry. Sep 5, 02:ftn 1; Ibn Zuhr/García Sánchez. 1992:92; and ES: Liber/Renfrow. Sep 23, 03. 93:37:10:44]

MEATBALLS FROM CHICKEN BREASTS ADAPTED FROM HUICI’S TRANSLATION OF 
ANÓN AL-ANDALUS #209 HECHURA DE ALBÓNDIGAS DE PECHUGA DE GALLINA, pp 130-131
For 4 persons

two dozen mini chicken meatballs
Photo by: sokolokophoto
Ingredients

1 egg
*1 lb ground chicken breasts
1 tbsp Byzantine murri  (see almorí for the recipe)
salt to taste
1 tsp lavender
1 tsp cloves
1 tbsp chopped almonds
1 tbsp chopped pistachios
3 tbsp olive oil for frying

Preparation

Beat egg. Add the remaining ingredients and knead until well mixed.. Make meatballs small like hazelnuts. Fry in olive oil.

*Note: Although this recipe is for chicken breasts, Anon Andalus frequently calls for partridge breasts as it says that the meat is not good for anything else because it is so dry.

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