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Mahshi, a Stuffed Dish
Andalusian p. A-9
109
It is made with a roast hen, or with young
pigeons or doves, or small birds, or with the meat
of a young lamb. Take what you have of this,
clean it, cut it up and put it in a pot with salt, a
piece of onion, pepper, coriander, cinnamon,
saffron, some murri naqî' and plenty of oil. Put
this on the fire and when it is done and the broth
has formed, take out the meat from the pot and
leave it aside. Take as much as necessary of
grated white breadcrumbs and stir them in a
tajine with the remaining chicken fat and sauce.
Tint it with plenty of saffron and add lavender,
pepper and cinnamon. When the breadcrumbs
have come apart, break over it enough eggs to
cover [“flood”] it all and sprinkle it with peeled,
split almonds. Beat all this until it is mixed, then
bury the pieces of chicken in this so that the
chicken is hidden in the stuffing and whole
eggyolks, and cover this with plenty of oil. Then
place in the oven and leave it until it is dry,
thickened and browned and the top of the tajine is
bound. Then take it out and leave it until its heat
passes and it cools, and use it.
4 ¼ lb chicken ⅔ c bread crumbs
½ t salt 20 threads more saffron
2 oz onion 1 t lavender
½ t pepper ½ t more pepper
½ t coriander 1 t more cinnamon
1 t cinnamon 6 eggs
20 threads saffron ¾ c slivered almonds
2 T murri (see p. 5) ½ c more oil
¼ c oil [hard boiled egg yolks]
Wash the hen, roast it to an internal
temperature of 160° (about 1-1 ½ hrs at 350°),
separate the drippings into fat and broth, cut
up the hen. Put the hen and broth in a pot with
the first bunch of ingredients. Cook, covered,
over a low to medium heat about 20 minutes.
Remove the chicken, add bread crumbs,
chicken fat, second batch of saffron, lavender,
pepper and cinnamon.
Cook another five minutes or so, then
break in the eggs, sprinkle over the almonds
and stir it all together. Put the chicken back in
and cover it as best you can with the
egg/almond etc mixture. If you wish add egg
yolks. Add the additional oil, bake at 350° for
30 minutes.
The Recipe of ibn al-Mahdi's Maghmûm
Andalusian p. A-8
Take a plump hen, dismember it and put it in
a pot, and add coriander of one dirham's weight,
half a dirham of pepper and the same of
cinnamon, and of ginger, galingale, lavender and
cloves a quarter dirham each, three ûqiyas of
vinegar, two ûqiyas of pressed onion juice, an
ûqiya of cilantro juice, an ûqiya of murri naqî',
and four ûqiyas of fresh oil. Mix all this in a pot
with some rosewater, cover it with a flatbread and
put a carefully made lid over the mouth of the
pot. Place this in the oven over a moderate fire
and leave it until it is cooked. Then take it out
and leave it a little. Let it cool and invert it onto
a clean dish and present it; it is remarkable.
1 chicken (2-3 lb) ⅜ c vinegar
1 T coriander ¼ c onion juice
1 t pepper 2 T cilantro juice (p. 8)
1 ½ t cinnamon 2 T murri (see p. 5)
½ t ginger ½ c olive oil
½ t galingale 2 t rosewater
1 T lavender 2 medium pita breads
½ t cloves
Mix everything in a pot, put in the chicken.
Put two medium pita on top, put on lid, bake
at 350° about 1 hour, let settle about 15
minutes, invert into a bowl, and serve. Would
be good over rice or additional bread.
A Hen Roasted in the Oven
Andalusian p. A-14
Clean a plump, young, tender hen, salt it with
salt and thyme, peel four or five cloves of garlic
and place them between the thighs and in the
interior. Pound pepper and coriander, sprinkle
them over the hen, rub with murri and oil and a
little water, and send it to the oven, God willing.
4 lb whole chicken ½ t coriander
¼ t salt 1 T murri
¼ t thyme 1 T oil
5 cloves garlic ~ 1 t water
⅛ t pepper