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Friday, February 26, 2016

MANGAREJOS WITH 13TH CENTURY RECIPE FOR JEWISH PARTRIDGE


"Stinky Dishes"
with Olive oil, Garlic and Onion
Photo by: Lord-Williams
stinky dishes. This is in reference to dishes emitting bad odours that were prepared by Jews who cooked meat and vegetables with olive oil, not lard, and with garlic and/or onion. [Castro. Alimentación. 1996:186]

A DISH OF JEWISH PARTRIDGE ADAPTED FROM ANÓN AL-ANDALUS 106. PLATO DE PERDIZ JUDÍA, p 73-74

Ingredients

1 partridge[1]
Spices: 1 tsp cinnamon, 1 tsp ginger, ½ tsp cumin, ½ tsp white pepper, 1 tsp nutmeg
¼ c cilantro leaves
onion juice from one large onion
1 tbsp murri[2]


Cooking Egg Yolks in Pot with Fowl
Photo by: Lord-Williams
½ tbsp vinegar
3 tbsp olive oil
¼ c chopped mint leaves
1 tbsp chopped citron leaves
1 tbsp pine kernels
giblets from 1 partridge
3 liver
3 eggs
2 tbsp breadcrumbs
1 tbsp flour
l tbsp leaven


Garnish
4 egg yolks
1 tbsp mint leaves
1 tbsp pine kernels
1 tbsp pistachio
¼ c rosewater

Preparation

A Lovely Variation for Fowl
Photo by: Lord-Williams
Clean a partridge. Chop it and put it in a pot with spices.

Put cilantro in a food processor. Cover the blades with water and chop the leaves. Strain this and add the liquid to the pot.

Put the onion in a food processor and grind until it becomes juice. Add this to the pot.

Add murri, vinegar, olive oil, mint leaves citron leaves and pine kernels. Add 3 cups water. Bring to a boil and reduce heat. Boil gently until the partridge is cooked and most of the sauce has evaporated.

Grind giblets and livers. Beat them with three eggs, breadcrumbs, flour and yeast. Cover the pot with this. Stir the sides until it solidifies. Dot with egg yolks.

When the egg yolks are cooked serve in soup bowls. Garnish with mint leaves, toasted pine kernels and pistachios. Sprinkle with rosewater and serve if it it is God's will.


[1] Chicken was used for lack of partridge.
[2] See almorí published August 25, 2011 for recipe.

HUICI'S TRANSLATION OF RECIPE



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