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Monday, January 11, 2016

LUAS WITH 13TH CENTRUY JIMLI FISH RECIPE



Emerald_ Birthstone O'May
Photo from: theappraiserlady
luvas, gloves worn by the Chief Steward at meals over which he wore his rings on his fingers to ward off dangers such as poisons. The sapphire, among other stones, was believed to have profound powers to protect the wearer from poisons. [Alonso Luengo. 1994:44; Villena/Brown. 1984:172; Villena/Calero. 2002:100; and Villena/Saínz. 1969:138]

JIMLI FISH ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #357 PLATO DE PESCADO AL ESTILO DE “ŶIMILĪ”

Ingredients

1 large fish scaled but not skinned
Fishballs
Photo by: Lord-Williamsa bed of salt1 tbsp vinegar
1 tbsp murri
3 tbsp olive oil
½ tsp white pepper
1 tsp mashed and dissolved saffron
1 tsp cumin
2 citron leaves
1 tsp thyme
1 tbsp pine nuts
1 laurel leaf
1 tsp celey seeds
1 garlic clove mashed
1 tsp cinnamon
1 tsp mastic

Preparation

Clean and scale a large fish leaving the skin on. Cover the skin with a bed of salt, and let sit overnight.

Wash it the next morning and put it in boiling water for two minutes. Remove the skin.

Place the meat in a food processor with the remaining ingredients. Mix well and
make meatballs with this.

Bake in oven until the top is browned. Turn the mixture over and brown the other side until the sauce dried.

Remove and serve.

HUICI’S TRANSLATION OF AL-ANDALUS #357 PLATO DE PESCADO AL ESTILO DE “ŶIMILĪ,” p196




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