Photo from: Rachel Lim
sharp twig of broom formerly used to pierce sausage. Today pins or thin nails are used. [Ares. “Comidas.” 1994:96; and Pers. Memories. Slaughters Mostoles. 2000:2001:2003]
RECIPE FOR WHITE TAFÂYÂ WHICH IS ANOTHER KIND ADAPTED FROM HUCCI'S TRANSLATION OF ANÓN AL-ANDALUS, #135 RECETA DE TAFÂYÂ: ES OTRA CLASE, pp 92-93
1 lb lamb
2 tbsp onion juice
|Pricking the Sausage to Prevent Explosion|
(Note the white of the eggs
and the brown of the ground meat
making this sausage unique)
Photo by: Lord-Williams
½ tsp salt
1 tsp coriander
¼ tsp pepper
1 large intestine
10- 12 hard boiled eggs
olive oil for frying
¼ -½ c split almonds
½ tsp cinnamon
1 tbsp lavender
½ - 1 c cilantro or mint water
Grind meat from a young, tender lamb. Grate an onion to obtain the juice. Then chop the rest of the onion and mix this with the meat, salt, coriander and pepper. Divide the meat in half. Make meatballs with one half of the meat.
Put them in a pot with salt, coriander, pepper, a little onion juice and oil. Heat it enough to seal the meat. Then add water to cook all a little.
|Unique for the Hard Boiled Eggs|
Photo by: Lord-Williams
Clean a fat intestine and tie it at one end. Peel a hard-boiled eggs and stuff one it into the intestine. Then about 1 ½ oz of meat then another hard-boiled egg followed by more meat. Continue alternating eggs with the meat until the intestine is full. Then tie it, prick it several times with a broom twig and put it in a pot filled with boiling water and cook for ½ hr.
When done, brown the sausage in a frying pan with oil. If desired, the sausage can be coated raw eggs beaten and then fried. Fry the remaining meatballs and the almonds. When done, chop the almonds.
Slice the sausage and place the pieces in a bowl. Decorate it with meatballs and chopped almonds. Sprinkle with cinnamon and lavender and serve it. If desired, the dish can be colored by putting cilantro or mint in 1 c water in a food grinder. Grind it and then strain it and pour as much as one likes over the dish.
NOTE: This dish is rather dry without a sauce. A mint sauce to enhance the lamb is recommended. The Medieval Spanish Chef’s recipe is:
1 ½ c wine vinegar
½ c sugar
½ c chopped fresh mint leaves
Heat sugar and vinegar in a pan. Bring to a boil and reduce heat. Simmer until the liquid is reduced to half (about 10 minutes).
Remove from heat and cool for about 5 minutes. Add mint leaves. Cover and let sit for one hour while the mint flavor becomes infused in the syrup. Serve at room temperature.
 This is the Medieval Spanish Chef’s addition, as the scribe must have forgotten that the sausage must be pricked or it will explode. Pins can be used but if a sprig of broom is available do use it.