Entradas populares

Friday, March 24, 2017

PESCADILLA EN POLVO WITH 13TH C RECIPE FOR MURAWWAJ FISH

Șīr
Photo by: 
Lord-Williams
Ar. Șīr (from Copic tjir, salted fish, perhaps the Egyptians borrowed it from the Canaanite language, cf. Hebrew tzūr, brine), Eng. small fish thoroughly dried without salt and pulverized for flavoring dishes. [Perry. “Introduction.” 2001:281]

MURAWWAJ FISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS #
361 EL PESCADO MURAWAŶ, p 198

Ingredients

1 lb fish of the day
salt to taste
olive oil for deep frying and enough oil to cover fish in another frying pan 
2 tbsp vinegar
1 tbsp murri[1] or Șīr[2]
½ tsp white pepper
1 tsp cumin
1 tsp thyme
1 tsp cinnamon

Deep Frying Fish in Oil with Brine
Photo by: Lord-Williams
Preparation

Choose fish at will. Scale it and cut it into pieces. Lightly scald it in water with salt. Remove and let dry.

Put a frying pan over moderate heat. Fill a frying pan with enough olive oil to deep fry the fish. Add fish and fry until golden brown. Remove from the pan and set aside.

In another frying pan add the remaining ingredients and enough olive oil to cover the fish. Slowly heat. When boiling add fish. Let fry until dry. Remove from heat and let cool. This is customary in Ceuta and in Western Al-Andalus.[3]


[1] See Almorí with Byzantine Murri Recipe blog published August 25, 2011 for recipe.
[2] The Medieval Spanish Chef addition. Actually one fish bullion cube was used.
[3] Elsie Fleming points out that this is not the same territory as the province of Andalusia today.

No comments:

Post a Comment