I made feta pies today, based on a recipe from Ibn Razîn's thirteenth-century Andalusian recipe collection, in Lilia Zaouali, trans. M.B. DeBevoise, Medieval Cuisine of the Islamic World. The overall effect is of crackers with a very sophisticated cheese dip.
Recipe:
Another MujabbanaCrumble the cheese as finely as you can and mix it with eggs,
(
Read more... )