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Wednesday, December 1, 2010


Photo by: camyna.com Hisp 
Ar boronia, morona, alburnía, burâniyya (fr. alburün, jug), Ar būrān, al-borâniiya (in Knights), Eng deep glazed earthenware tub, vat or bowl used for  Burâniyya     as the recipes instruct to use an earthenware receptacle, not metal. Nola uses a "burnia" for a dessert of sugared roses with figs. 2. Burâniyya, an egglant casserole. The dish originated in Baghdad in the middle of the 10th C. and was named for Khadija, nicknamed Būrān, who married Caliph al-Ma’mūn in 825. She is said to be the inventor of eggplant dishes for the sumptuous foods offered at her wedding reception although they were not described in detail. When this eggplant dish stepped into vogue it was claimed that the Lady Būrān made it herself. This and other eggplant recipes were named for her. Recipes for them appear in the Bagdad Cookbook and in the Anon Andalus where some are named after Būrān. Sephardi-Jews traditionally served it with hamin or dafina, Sabbath day stews. For their continual search for fish day dishes, the Christian-Iberian version is a mixture of finely chopped eggplant, onion, garlic, and/or other vegetables, which are boiled and fried or pouched in olive oil. It can be seasoned with mild pepper and blended with almond, walnut or hazelnut paste, which are shaped into balls. Both Sent Soví and Nola use grated cheese. Sent Soví uses almond milk while Nola does not use any nuts. Theirs are the forerunners of pisto (L. Pistare, meat from fowl). During the 17th C. tomatoes, peppers, zucchini and paprika were added. See adafina and berenjena. [Anón/Grewe. 1982:CXXXVIIII:166-167; Anón/Huici.1966:331:184; ES: Anon/Perry. Sep 5 00: Gitlitz. 1999:148:ftn 17; Lladonosa. Cocina. 1976:156; Nola. 1989:xxiiii-4:xliii-1:; Nola/Iranzo. 1982:167; Perry. “Būrān.” 2001:243-248]

BURÂNIYYA - EGGPLANT CASSEROLE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN ANDALUS #331 HECHURA DE LOS PLATOS PREPARADOS CON BERENJENAS, p. 184  - Attributed to Buran, daughter of al-Hassan b. Sahl, who is said to have invented the dish.
For 4 persons

Buraniya with Egg
Photo by: Lord-Williams

4 sheets of paper towels
2 eggplants
20 meatballs the size of hazelnuts
1 c almonds
1 lb lamb
1 tsp pepper
1 tsp coriander (substitutes caraway or cumin)
1 tsp cumin
4 tsp saffron mashed and dissolved
2 l.  olive oil (hopefully less required but just in case)
*1 tbsp murri naqi
2 tbsp vinegar
6 egg yolks
1 tsp lavender or cinnamon


Preheat oven at 325º F/188º C

Make murri naqi first, recipe below. Spread 2 sheets paper towels on counter top. Put the other two on top of the first two in order to have a double thickness. Wash and peel eggplants. Cut in half lengthwise and cut each half in half lengthwise. Fry eggplants in 1 cup oil and add more as needed. Fry meatballs. Fry almonds. Put thick slices of lamb in a pot with salt,  pepper, coriander seed, cumin, 1 tsp saffron and 1 tbsp oil; begin cooking over moderate heat. Add 1 tbsp murri naqi and vinegar. Cook until half done about 20-30 min. and remove from heat. In a roasting pan place alternating layers of lamb and fried eggplant.  Add fried meatballs and sprinkle chopped almonds over that. Color with 2 tsp saffron dissolved in 1 tbsp water; cover with ½ the egg yolks beaten with lavender or cinnamon and 1 tsp saffron and crown with the other ½ of the egg yolks; put it in the oven until the sauce is dry and it holds together; remove from the oven and let sit 20 minutes before serving.

*For this recipe see Almori.

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