The Dish *Misri* (Egyptian)
Take fat meat from the fatty parts of it, cut it up and put it in a pot with pepper, coriander, saffron, a little thyme, two or three citron leaves and a few "eyes" of fennel with its flowers, garlic, plenty of oil, and sufficient of murri naqi. Put it in the oven until it is cooked and the broth evaporates, and take it out.
Notes
Translation by Charles Perry et al, from An Anonymous Andalusian Cookbook of the 13th Century, (c) 1992, as reproduced in A Collection of Medieval and Renaissance Cookbooks, v2, Sixth Edition (1993), aka The Cariadoc Cookbook 6th ed.
Reconstructions
