Entradas populares

Friday, February 10, 2012

BANQUETA WITH 13TH C RECIPE FOR “AL-ŶIMLĪ,” MEAT AND ALMOND DISH

Day 98/365 Banqueta
stool, bench, long seat. In medieval times, they were made of wood similar to those today and used as a common piece of kitchen furniture. [Gázquez. Cocina. 2002:31]

“AL-ŶIMLĪ,” MEAT AND ALMOND DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN/AL-ANDALUS #13 PLATO AL-ŶIMLĪ, p 21
For 4 persons

Ingredients

¼ c virgin olive oil
½ lb veal or lamb
½ lb ground veal or lamb
1 tsp freshly ground pepper
“Al-Ŷimlī,” Meat and Almond Dish
Photo by: Lord-Williams
½ tsp coriander
¼ tsp cumin
1 tsp mashed saffron
¼ c vinegar
1/8 c Byzantine murri (see almorí, published on August 25, 2011 for recipe)
4 citron leaves
½ c slices almonds
2 eggs
¼  tsp cinnamon
1 tsp mashed saffron

Preparation

Sit down on a kitchen stool.

Cut meat into small pieces. Make meatballs the size of walnuts. Dissolve the saffron in the vinegar. Put the olive oil in a pot and heat. Seal and brown the meat in the pot. Add the seasoning, vinegar, murri, citron leaves and almonds. Cook over moderate heat, stirring occasionally until the meat is cooked, about 15-20 minutes. Beat the eggs with the cinnamon. Dissolve the 2nd tsp of saffron in them. Cover the contents of the with the egg mixture. Turn off the heat. Leave the pot on the hearth until the eggs bind, the fat rises and the broth evaporates.

No comments:

Post a Comment