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Take a fish, such as sarda (pilchard) or tardanis (red mullet) or some good fish like them; scale, slice and plunge in boiling water. Take out immediately and wash with cold water. Arrange in the tajine and throw in vinegar and a little murri naqî ', pepper, saffron, cinnamon, spikenard, galingale and a little mastic, citron leaves and pulped prunes soaked in vinegar; scatter over it chopped almonds and garlic cloves wrapped in sprigs of thyme and plenty of oil; put in a moderate oven and leave until the sauce is dry and the top browns, then leave a while and take out. And you might make this dish in a pot instead of a tajine in the oven.

Dish made with Sarda (Pilchard), One of the Good Classes of Fish

Take what you have on hand of them, scale and cut up if large, or [if small] filet them. Boil and wash, then fry in the pan with fresh oil until browned, and do not sprinkle with flour; then take out of the pan and put in a tajine. Pour on vinegar and of murri naqî ' [p. 55, recto] a little, pepper, coriander seed, ginger, cinnamon, some cumin, thyme, citron leaves, prunes soaked in vinegar and cover with plenty of oil; put in the oven and when the sauce has dried, take out and leave to cool and use.

Recipe for Munashshâ, a Dish Made with Starch

Take what fish you have on hand, scale and clean, and if large, cut up; boil in water with salt, then wash and put on a platter and remove the bones. Take its flesh and pound until it is like the meat for meatballs; then add a little wheat flour, pepper, coriander seed and cinnamon; squeeze on mint juice and beat with it; then [make it into the shape of a pilchard or some other type of fish, whatever you like, cover with flour and][141] dust with flour, fry with fresh oil until browned and done, and when you have finished doing this, make a sauce of vinegar, oil, garlic and cumin boiled together and pour it on.

Fish Murawwaj

Take whatever fish you like, scale, cut up, boil lightly in water with salt and leave for the water to dry up. Then take a tajine and put on a moderate fire, pour in oil enough to cover the fish and put a lid on it and shut it, and when the oil is boiling, put in the mentioned pieces of boiled fish and leave to fry until browned. Then take it out of the oil and leave on one side; then take another tajine and put in it two parts of vinegar and less than one part of murri naqî ', pepper, cumin, a little garlic and some thyme and cinnamon; cover with fresh oil and take it to a light fire. When it has boiled, take the pieces of the fish and put them in it, [the fish that were] fried in oil, little by little. Turn it over and leave it until it dries and and nothing remains but oil; take it down [from the fire] and leave until it cools. Thus the people of Ceuta and of western al-Andalus[142] used to do.

Mahshi of Mixed Fish

Take whatever you have of them and scale and cut in pieces, boil with water and salt, take out and slice lengthwise, take out the bones and remove the spines. Fry in the pan with fresh oil until browned, and, if small, like sardines, fry whole, scaled and washed without boiling and continue frying until they are browned and lose their moistness and you see they are tender; and leave, then return...[two words missing]... and put in grated crumbs of wheat bread or ground ka'k (biscotti), pepper, coriander seed, clove, cinnamon, spikenard and saffron; [p. 56, recto] add salt to taste, or murri naqî ' in place of the salt, and sprinkle on chopped almond and cover with plenty of oil. Then pound into it those pieces of fried fish prepared earlier and put in the oven and leave till it sets and the top browns; take out and leave until it cools and use.

Dusted Fish

Take what fish you have which are good and esteemed, scale and boil with water and salt, then take them out, wash and open the pieces as slabs and remove from them whatever is there in the way of bones and spines, then take ground bread crumbs or wheat flour and add some egg, pepper, coriander, cinnamon and spikenard; beat it all together and roll the pieces of fish in it one after the other, then fry with fresh oil until browned and repeat several times until browned and done; then make a sauce of oil, vinegar, a little murri and cumin, boil and throw it over (the fish). There is another recipe for this also, which is: take the flesh of the fish, after boiling and removing the bones, pound and add the said spices and eggs, I mean [the said] spices; beat it all together and cover those bones which have preserved the original shape, and make of them semblances of the fish as they were, then fry until brown, put in the sauce you have made and the result is a different dish.


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