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Wednesday, May 9, 2018

SARTÉN WITH A 13TH CENTURY RECIPE FOR STUFFED EGGS

frying pan. In the Middle Ages, it was made of iron, was wider than the depth and had two basket shaped handles, like the paellera today. It was used to bake, fry or toast. See miglā.[Gázquez. Cocina. 2002:43]

A REMARKABLE RECIPE FOR STUFFED AND FRIED EGGS[1]
ADAPTED FROM THE ANÓN AL-ANDALUS #247 GRITO RELLENO NOTABLE, p 148

Frying Pan
Photo by: Jennifer Dubernas


Ingredients

1 lb veal or other meat
1 tsp various spices 
½ tsp cumin
1 onion
1 tbsp. cilantro
salt to taste
1 tbsp vinegar
1 tsp murri
olive oil for frying
10 eggs

Garnish

1 tbsp chopped rue

Preparation

Chop the meat into small pieces. Put it in a pot and add spices and a little cumin, an onion, mashed with cilantro, salt to taste, 1 tbsp vinegar and a little murri. Cook until done. Remove the meat from the sauce and fry it in a frying pan with olive oil until toasted: then add as many eggs are necessary to fill the pan and beat them well. Add them to the frying pan and cook until thick and set. Then put the sauce in the frying pan and lift up edges with a spoon to let the sauce run underneath. Simmer until thick and smooth. Turn it out on a platter. Sprinkle with rue and serve, if it so pleases God. You can make this with meatballs, which is good.

[1] David Friedman calls this dish “Stuffed Mutajian.”

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