(Andalusian p. A-9)
- It is made with hens, pigeons, ring doves, small birds, or lamb.
- Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil.
- Put it over a gentle fire until it is nearly done and the sauce is dried.
- Take it out and fry it with mild oil without overdoing it, and leave it aside.
- Then take fine flour and semolina, make a well-made dough with yeast, and if it has some oil it will be more flavorful.
- Then stretch this out into a thin loaf and inside this put the fried and cooked meat of these birds, cover it with another thin loaf, press the ends together and place it in the oven, and when the bread is done, take it out.
- It is very good for journeying; make it with fish
- and that can be used for journeying too.
- Commercial frozen bread dough
- 1 lb boned chicken (or lamb)
- 1 c. chopped onion
- 1/2 t pepper
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- olive oil for frying
- 1 t coriander
- Chop the meat into small pieces.
- Heat the olive oil in a saucepan, add chopped onion and spices, and simmer until the meat is nearly cooked.
- Transfer the meat to a skillet and continue to cook until the juices have been absorbed.
- Make thin loaves of the bread dough, and fill according to the instructions.
- Bake on a cookie sheet at 350deg. for 40 minutes
- I did not use murri in this recipe; I was unable to locate all the ingredients.
- A recipe for murri is available in Cariadoc’s Miscellany.
- Additionally, I used commercial bread dough in place of making my own, due to the scale of this recipe for a feast.
- The Miscellany contains Cariadoc’s proportions for the dough.