[Sca-cooks] More al-Warraq
ranvaig at columbus.rr.com
Fri Aug 31 20:43:54 PDT 2012
>The third was a recipe for mutajjana, a vinegary chicken dish
>Disjoint plumb pullets. Using a knife, cut
>open---from the inside---the chest and the back
>all the way down to the tail to be able to
>flatten the pieces. Wash them and put them in a
>pot. Pour about 1/3 ratl olive oil, a similar
>amount of water, and 1 dirham (3 grams) salt.
>Let the pot cook until all water evaporates.
>Add to the pot, 1/3 ratl (2/3 c) vinegar. Stir
>it continuously until meat is browned and
>vinegar is cooked. Pour in ¼ ratl (1/2 c) murri
>and sprinkle 1 mithqal (4 ½ g) black pepper. Put
>the pot away from heat until needed.
>Suggestions? "Browned" could, of course, be an imprecision in translation.
If it says "pullets" - plural, perhaps that
amount of water/vinegar/ oil was for more than
one chicken. Even though it mentions browning
after adding the vinegar, I'd expect most of the
browning to happen before you add it.
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