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Tuesday, November 15, 2011

ARRELDE WITH 13th C “ŶILĪDĪYA” OR JALDIYYA GOOSE OR CHICKEN RECIPE


chicken nuts. ©Miko
Photo from: mikoflickr
His Ar. arr ‘gl, Ar. ratl, Eng. measurement, 1 ratl equals 12 ûqiyas. During the 13th C in Al-Andalus, 1 ratl equaled 468.75 gr, about one pound. During the grape harvest in 11th C León, butchers paid their tributes in ratls of suet. [ES: Anon/Perry. Sep 5 00:”Weights and Measures”; and Sánchez-Albornoz. 2000:116]


  ŶILĪDĪYA or JALDIYYA LOOSELY TRANSLATED (Perry translates jaldiyya as "leathery fowl") GOOSE OR CHICKEN ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS RECIPE #60, HECHURA DE ŶILĪDĪYA CORREOSA, p 45

slices

Photo by: varf
Ingredients

1 2 lb goose or chicken
2 ratls or 2 lbs raisins
3 tbsp vinegar
2 tbsp oil
2 tsp pepper
1 tsp coriander
½ onion chopped
salt to taste
1/2 c skinned and chopped almonds
1/2 c chopped walnuts
1/2 c breadcrumbs
6 raw eggs
6 hard boiled eggs

Preparation

Clean the goose or chicken, remove the limbs and quarter it. Boil it in a pot. Put the raisins in a food processor and steep with 3 c water. Grind them. When the chicken is done remove the water in which it was cooked and strain the raisins into the pot with the chicken. Add vinegar, oil, half the pepper, coriander and onion. Salt to taste and continue cooking until sauce thickens. Add the nuts, breadcrumbs and the rest of the pepper.  Cover with 6 raw eggs beaten and cover, *turn off the heat and wait until the eggs harden and the fat rises. Serve with a garnish of hard boiled eggs.

*If using an open wood fire, after covering put it on the hearthstone and wait until the eggs harden. 




4 comments:

  1. All these fowls with a crunchy cover seem very apt to impress the guest. I promise to try for Christmas, but I'm not sure how to proceed with a modern oven: just the grill, all the oven, what temperature?

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  2. The recipe above boils the bird in water. For roast fowl you would do it like chicken - 375º F / 190º C. Sliced breasts and appendages can be grilled or fried. Some microwave ovens have spits on which you can put the whole bird.

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  3. My doubts were not about the cooking, but about the final step:
    " Cover with 6 raw eggs beaten and cover, leaving on the hearthstone until the eggs harden and the fat rises".
    I suppose you should put the chicken coverd with eggs under the grill? We have not "hearthstone" nowadays.

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  4. Excellant point. Thank you very much for asking. As seen above, I have corrected the recipe. The heat from the chicken, greens and all cooks the eggs.

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