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Friday, September 30, 2016

MUFLÓN WITH LAMB STUFFED WITH CHEESE

Muflon
Photo from: Cini Semjeni
OCast meflón, merlon, moflón, L. Ovis musimon, Eng. European mouflon. This is an ancestor of all modern breeds of sheep. It is a wild mountain sheep originating from Corsica and Sardinia and although rare today some live in Mallorca. Villena explains that in the Middle Ages it lived on the Balearic Islands. Contrary to domestic sheep, mouflons have short straight fleece. Female horns are 4-12” long. Males grow new horns annually, growing larger each year, they are curled back and under. They grow from 12-75” in length. Mouflons are a dark chestnut brown with a black spot in the form of a saddle on the back. They have a black chest and the front of the neck is black as well. They are active during the day and night. They tend to eat after dark. Except for old males, who live alone, they live in herds. They can weigh up to 50 k. They are one of the most prized game for hunters for their beauty. Villena instructed to carve the meat in the same manner as beef. See vaca. [Gázquez. Cocina. 2002:139; Sanz. 1967:16; Villena/Calero. 2002:100:22b:33a; Villena/Saínz. 1969:139; and Villena/Navarro. 1879:270-271]


LAMB STUFFED WITH CHEESE ADAPTED FROM HUICI’S ANÓN AL-ANDALUS #174 RELLENO DE CORDERO CON QUESO, p 114.

Ingredients[1]

A Tastey Twist for Lamb
Photo by: Lord-Williams
1 lamb
1 lamb stomach
1 large intestine
½ lb semi-soft cheese
½ lb gruyere cheese
1 tsp white pepper
1 tsp cinnamon
½ tsp Chinese cinnamon
1 tbsp mint buds
4 eggs
¼ lb junks of lamb
1 qt cilantro juice

Preparation

Remove all entails from the lamb and clean it. Cut off extremities and set aside.

Clean the small intestine and chop. Turn the large intestine inside out and clean it. Cut into small pieces.

Crumble the cheese. Season it with spices, ¼ c cilantro juice and mint. Mix with 1 egg slightly beaten and make balls with this. Put the cheese balls in a bowl with intestines and junks of meat cut like small doughnuts.  Season with salt. Mix well and stuff lamb's stomach area with this. Tie it to close the stomach.

Beat the other eggs. Beat cilantro leaves with 1 qt water in a food processor.  Mix this with the eggs.

Put the lamb in a pot. Pour the egg/cilantro mixture over the lamb. Seal the top of the pot with a mixture of flour and water. Slowly cook until done.

Carve and serve in a large bowl.



[1] Only a boneless breast was used. Intestines were not included due to lack thereof.

HUICI’S ANÓN AL-ANDALUS #174 


Wednesday, September 28, 2016

MUELO (Leon) WITH A GARLICKY CHICKEN DISH MADE FOR A PRINCE IN THE 13TH CENTURY


Preparing Garlic for Cooking
Photo by: Lord-Williams
 1. silo in which clean grain is stored. 2. mound of grain especially (like wheat, rye, etc) in shape of cone. 3. pears stored in the grain. 4. grindstone  1992:202 sharpener. 5. place in river where some fish lay eggs. 6. school of fish; animals grouped together. 7. garlic clove. [Ares. Gastronomía. 2000:58; Dialecto. 1947:272; García Rey. 1934:113; and Nola/Perez.1992:202]


A GARLICKY DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #61 “AL-ŢŪMIYA” – AL AJO

Ingredients

1 chicken
4 oz peeled garlic olive
2 chicken livers
oil for frying
salt to taste
½ tsp white pepper
1 tsp cinnamon
1 tbsp lavender
1 tbsp freshly scraped ginger
½ tsp cloves
½ tsp saffron
1 c almonds
1 tbsp murri[1]


A Perfect Dish for a Cool Autumn Day
Photo by: Lord-Williams

Preparation

Remove entrails from a chicken. Clean and wash it. 

Mash garlic and mix it with the entails. Heat enough olive oil in a frying pan to cover the garlic and entrails. Remove when browned and add it to a pot with the chicken and seasoning.

Cover the contents of the pot with water. Put the lid on and seal it with a mixture of flour and water. Simmer for ½ hour. Remove from heat and open the pot.

Remove the chicken. Shred the meat and discard the bones.

Pour the liquid, garlic, almonds and seasooning into a food processor and grind until blended. Pour this into a soup bowl. Add the chicken and serve hot. When serving let the guest smell its’ pleasant aroma.

According to Huici, this chicken was made for the Sayyid Abu al-Hasan, an Almohad prince, nephew of 'Abd al-Mu'min and governor of Marrakesh and it was much appreciated.

[1] See blog tittle almorí published August 29, 2011.




Monday, September 26, 2016

MOZÁRABE WITH A 13TH CENTURY RECIPE FOR QUINCE COOKED WITH MEAT

Skinning and Chopping Boiled Quince
A Food Item of 3 Religions
Photo by: Lord-Williams
Hisp. Ar. musta’rabu, Ar. musta’rab, Spanish Christians, who maintained their religion, paid tributes to the Arabs and lived under their rule. Until the 11th C. it was believed that the Koran granted this right to Christians. Further, the administrative and judicial organization of the Roman Church church was maintained. Jews were allowed to keep their religion too.

From the 9th century until the 11th century, Cordoba was the most splendid capital of the world. It outshined Baghdad in architecture, agriculture, economy, education, cuisine and all other aspects. Mozarabes adapted the mixture of the Bagdad and North African cuisines from the Muslims dominating Cordoba. It seems to have been so intertwined that only a few recipes titled “Jewish” were recorded. It is, therefore, assumed that the recipes found in existing Muslim culinary manuscripts in Spain could be part of the gastronomy of all three creeds.   

[Benavides-Barajas. Nueva-Clásica. 1995:11; and RAE Dict 2001:1048]

A QUINCE DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #225 HECHURA DE MEMBRILLO, p 137


Ingredients

A dish that captures medieval love for color
Photo by: Lord-Wiliams
1 lb meat
2 tbsp olive oil
2 tbsp vinegar
1 tsp[1] each of pepper, caraway, coriander seed and pounded onion
3-5 quinces
2-3 eggs

Garnish

pepper
saffron

Preparation

Chop the meat into cubes. Brown it in oil. Add vinegar, pepper, caraway and coriander seed. Put an onion in a food processor and grind. Pour the juice and the onion into the pot. Then cover with water, bring to a boil and simmer ½ hour or until the meat is tender.

Boil 3-5 quinces (depending on size) in water. When soft remove from water and let cool. Remove skin and cut into junks, removing the core and seeds.

When the meat is done, add the quince and bring it to the boil two or three times. Slightly beat eggs and pour them over the top of the meat and quince mixture. Turn off heat and cover the pot. Let sit until the eggs have solidified.

Garnish by sprinkling it with white pepper and mashed and dissolved saffron.


[1] The recipe calls for 1 dirham. Perry, Charles. “Description.” 2001:287. “The dirham . . .  could weigh from 2.82 to 3.125 grams. Let us say 3 grams.” Four and ½ grams equals 0.9 teaspoons.

ANÓN AL-ANDALUS #225




Friday, September 23, 2016

MOXI WITH 13TH CENTURY STUFFED EGGPLANT RECIPE

Sewing up a Stuffed Chicken
Photo by: Lord-Williams
moji, Ar. mahshi, MEng farced, ffarced, farsed, y-farsyd, Eng stuffed dish. Examples are stuffed eggplant, fowl or fish that may be boiled, fried or baked. 

[Anón/Huici.1966:63:46-47:338:188:340:188: etc ES: Anon/Perry. Sep 5, 02:ftn131; and Nola:1989:xli-1]

See blog titled cuajadera published September 30, 2013 for Nola’s recipe “Moji Casserole.”

ANOTHER TYPE OF STUFFING ADAPTED FROM HUICI’S ANÓN AL-ANDALUS RECIPE #340 OTRA CLASE DE RELLENO

Ingredients
(½ eggplant per person)

Stuffed Eggplant
A nice change from mundane menus
Photo by: Lord-Williams
1 lb eggplant
2 tbsp salt
2 tbsp breadcrumbs
1 egg
½ lb ground beef
seasoning such as 1 tbsp freshly chopped basil, 1 tsp oregano and ½ tsp white pepper
olive oil

Preparation

Select nicely shaped eggplants. Wash them and cut them in half and rub the pulp with salt. Place the two pieces, face/pulp side down on a paper towel and leave ½ hour to let the bitterness sweet out.

PREHEAT OVEN TO 400ºF/200ºC

Remove pulp to within ½ “ of the skin. Boil the pulp in salted wáter until tender. Drain the wáter and mash the pulp. Mix this with breadcrumbs, a slightly beaten egg, ground beef and seasoning. Fill the skins with this mixture. Sprinkle with a little olive oil.

Grease a cookie sheet with olive oil. Place the eggplant halves on the sheet and bake 15º until warm.  Serve on a platter.

HUICI’S ANÓN AL-ANDALUS RECIPE #340