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Monday, July 6, 2015

JATO - A WITH A COLORFUL VINEGRETTE FOR FEASTS

Nosey Cow
Photo from: John Small
Gal, Leon, Sant, Arag, Alava  Bie. choto, calf less than a year old but older than a sucking calf (veal). The origin of the Spanish word is uncertain. [Ares. “Comidas.” 1994:92; Dialecto. 1947:194; and Pacho. “Cocina.” 1994:156]

A COLORFUL VINEGRETTE ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS #16
PLATO A LA VINAGRETTA ADORNADO, p 23 AND KRISTIN BRENEMEN’S BAGHDAD STEW[1]
For 8-10 persons


Ingredients[2]


2 lb or more beef or mutton cut into 1 ½ ” cubes without bones
Adding Eggs, Saffron and Seasoning
Photo by: Lord-Williams
salt to taste
pepper to taste
1 ½ tsp coriander
1 tsp cumin
1 tbsp saffron
4 peeled garlic cloves
1 tbsp peeled and toasted almonds cut into slivers
2 c virgin olive oil or more if necessary to cover
1c or more strong, pure vinegar

When meat is cooked:
10 whole eggs
1 tsp freshly ground pepper
2 tsp ground cinnamon
2 tsp crushed lavender
2 tbsp saffron dissolved in raw egg
10 egg yolks
An Exquisite Dish for a Fiest
Photo by: Lord-Williams

Preparation

Salt meat and put it in a pot. Add pepper, coriander, cumin, saffron, peeled and chopped garlic, peeled and chopped almonds and cover with olive oil. Add strong pure vinegar. Do not add water. Put it over moderate heat and stir ocassionaly until it boils. Reduce immediately to simmer and gently boil for about 2 hr.s

When it has reduced in size and the meat is done, turn off the heat. Dissolve more saffron in raw egg. Add enough to obtained the desired color. Beat the saffron, eggs, cinnamon and lavender together. Pour this over the meat mixture. Add egg yolks. Cover and let sit covered, on the hearth until eggs solidify. Serve over couscous or rice.

This dish can be preserved for several days without going bad; in the Algarve (Portugal) it is called wedding food and is one of the seven dishes cited in banquets in Cordova and Seville.
[3]


[1] Also called: ‘SIKBAJ,” A MEAT AND FRUIT STEW’

[2] The Flickr version divides the recipe into three parts.  The first part includes 12 figs sliced in half as well as the other ingredients mentioned above except cloves and almonds. Half way through cooking 3 c sliced onion, garlic, almonds, 2 oz citron leaves and 2 oz rose petal jam are added.
[3] This stew can have innumerable names such as "Baghdad," "Sikbaj" (meat and fruit stew) or "Vinagrette " Perry maintains that this called  “Mukhallal" (vinegar pickles) in Al-Andalus. He explains that it is called “wedding food” in the West (or the Algarve in Portugal) and is one of the seven dishes cited as "banquet food" in Cordova and Seville. He states that this dish lasts for several days without spoiling.


ANÓN AL ANDALUS
#14 PLATO A LA VINAGRETA, pp 21-22
AMBROSIO HUICI’S TRANSLATION
FROM HISPANO ÁRABE TO CASTILLAN
Se coge carne de vaca gorda o de oveja gorda, se corta menuda y se pone en una olla nueva con sal, pimienta, cilantro seco, comino, mucho azafrán, ajo pelado y cortado, almendras peladas y cortadas y mucho aceite; se curbre con vinagre fuerte muy puro, sin nada de agua; se pone a fuego moderado de carbón y se revuelve; cuando hiere y se cuece y se deshace la carne y disminuye de volumen, entonces se deposita en el rescoldo y se reboza con mucho huevo, canela y espliego; se colorea con mucho azafrán, en el colorido que se desee, y se le ponen yemas de huevo y se lo deja en el rescoldo hasta que cuaje y se seque su caldo y se aclare su salsa. Este `lato se conserva muchos días sin que se altere ni echa a perder; se le llama en el Algarbe comida de boda, y es uno de los siete platos que se citan como usaos entre nosotros en los banquetes en Córdoba y Sevilla.

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