The Cuisine Of Al Andalus

The cuisine of Al-Andalus by Francisco J. González In the year 711 an Islamic Arab army crossed from Morocco into the Visigothic Kingdom of Spain, conquering what was once Rome’s richest European province. The resulting mixture of cultures (Roman, Gothic,... More

The cuisine of Al-Andalus by Francisco J. González In the year 711 an Islamic Arab army crossed from Morocco into the Visigothic Kingdom of Spain, conquering what was once Rome’s richest European province. The resulting mixture of cultures (Roman, Gothic, Middle Eastern, etc.) is reflected in many aspects of Medieval Spain, including its cuisine. “One takes a fat young sheep, skinned and cleaned. It is opened between the two muscles and till that is in its stomach is carefully removed, In its interior one puts a stuffed goose and in the goose's belly a stuffed hen, and in the hen's belly a stuffed young pigeon, and in the pigeon's belly a stuffed thrush and in the thrush s belly another stuffed or fried bird, all of this stuffed and sprinkled with the sauce described for stuffed dishes. The opening is sewn together, the sheep is put in the hot clay oven, or tannur, and it is left until done and crisp on the outside. It is sprinkled with more sauce, and then put in the cavity of a calf Less