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Wednesday, February 18, 2015

HAZ WITH MOJI OR EGGPLANT CASSEROLE RECIPE

Separating Seeds from Pulp of Eggplant
Photo by: Lord-Williams
Hisp Ar. mahshi, L. facies (face), Eng 1 “face,” topping, coating, covering or crust on top of other ingredients in a casserole. which can mean a face, a visage, a façade or the top side of a fabric. The meaning here is to make a coating or crust on the top of the eggplant mixture in the casserole. 2. tied herbs, wheat, firewood or similar items, see atado con un hilo. [Anón/Huici. 1969:63:46-47:64:47:338:188 etc.; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:102:ftn 94; Nola. 1989:xli-1; and Nola/Pérez. 1994:199]

MOJI CASSEROLE[1] ADAPTED FROM NOLA xli-1 CAZUELA MOXI MUY BUENA
CAZUELA MOJI

Ingredients

2 med eggplants
3 tbsps oil
2 slices toasted bread
2 c manchego and parmesan grated cheese
½ tsp coriander
1 tso caraway
½ tsp pepper
1 tsp cloves
1 tsp ginger
4 eggs
1 tsp saffron

Garnish:
a drizzle of honey
duke’s powder[2]

Preparation

A Delightful Dish
Phto by: Lord-Williams
Select medium size eggplants. Wash them. Put them in water with salt to taste and bring the water to a boil. Reduce heat and boil gently until cooked. Remove from heat and strain them. Discard the skin and stems. Remove seed sacs. Chop the pulp well.

Heat a frying pan, add oil and brown the pulp in it. Grate toasted the bread and add half of it to the frying pan. Add half the aged grated cheese. Blend all well. Add coriander, caraway, half the pepper, half the cloves and a little ginger. Mix well.

Beat 2 eggs and add them to the frying pan, stir until set.

Grease a casserole with oil. Add the mixture from the frying pan.

Beat 2 more eggs. Add 1 tsp mashed and dissolved saffron, the rest of pepper, cloves, breadcrumbs and cheese. Top the eggplant with this mixture. Dot it with raw egg yolks

PREHEAT OVEN TO 400ºF/200ºC

Cover the pot. Bake in a conventional oven or try the medieval way of placing the coals on top of the lid instead of under the pot.

Leave 20-30 minutes until the egg yolks have solidified. Remove from heat and serve immediately.



[1] Lady Brighid ni Chiarain states that Grewe points out that this dish appears in the Anon 13th C Al-Andalus MS under its original Arabic name mahshi. Indeed there are are six recipes for mahshi.

[2] See blog titled cardamomo published August 16, 2012 for recipe.

LIBRO DE COCINA RUPHERTO DE NOLA AÑO MDXXV



CAZUELA MOJI
TRANSLATED INTO CASTILLEAN FROM CATALAN BY DIONISIO PERÉZ
Tomar las berenjenas no muy grandes ni muy pequeñas, sino medianas; y abrirlas por medio y echarlas a cocer con su sal, y desque estén bien cocidas escurrirlas con un àño que sea basto; y después picarlas mucho, y echarlas en una sartén o cazo y échale buena cosa de aceite; y tomar pan y rallarlo y tostado, echárselo allí dentro y echarle queso añejo rallado y desque esté bien rato traído sobre la lumbre, tener molido culantro seco alcaravea y pimienta y clavos; y un poquito de gingibre, y traerlo sobre la lumbre y échale allí unos huevos; y traerlo sobre la lumbre hasta que esté duro y después tomar una cazuela y echarle un poquito de aceite; y asentarlo en ella,  y batir unos huevos con pimienta y azafrán y clavos, y del mismo pan tostado que lleva dentro la cazuela y de queso rallado; y hacerlo espeso y asentarlo encima a manera de haz y ponerle sus yemas, y cuajarlo en el horno o con una cuajadera, que es cobertera de hierro con brasas encima; y desque esté cuajada, quitarla de la lumbre y echarle una escudilla de miel que sea muy buena por encima y su pólvera duque. Esta misma cazuela se puede hacer de acelgas o de zanahorias.
                                                         MOJI CASSEROLE
TRANSLATED BY LADY BRIGHID NI CHIARAIN
FROM NOLA’S CAZUELA MOJI

Take eggplants, neither very big nor very small, but middling, and open them in the middle and cast them to cook with your salt; and when they are well-cooked, drain them with a cloth which is rough; and then chop them a great deal, and cast them in a frying-pan or kettle and cast in a good deal of oil; and take toasted bread and grate it, cast it there within, and cast in aged grated cheese; and when it is stirred for a good while over the fire, have ground dry coriander, caraway, and pepper, and cloves, and a little ginger, and stir it over the fire; and cast in some eggs, and stir it over the fire until it is hard; and then take a casserole, and cast in a little bit of oil, and place it in [the casserole]; and beat some eggs with pepper, and saffron, and cloves, and some of the same toasted bread that is contained in the casserole, and some of the grated cheese; and make it thick and place it on top in the manner of a facing (94) and put your yolks on it; and coagulate it in the oven or with a cuajadera, which is an iron pot-lid with coals on top, and when it is coagulated, remove it from the fire; and cast on top of it a dish of honey which is very good and your duke's powder (95). This same casserole can be made from chard or carrots.


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