Guiso de Lentejas
Lentil Stew
Source: Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān by Ibn Razin at-Tugibi (13th Century, Andalusian)
Original Recipe:
Guiso de lentejas
Se lavan las lentejas y se ponen a cocer en una olla con agua dulce, aceite, pimienta, cilantro y cebolla cortada. Cuando están cocidas se echa sal,
un poco de azafrán y vinagre; se cascan tres huevos, se dejan un poco a la lumbre y luego se retira la olla. Otras veces se cuecen sin cebolla. Se
pueden guisar con colocasia picada a la que se ha dado un hervor. O bien con levadura desleída, a fuego lento. Cuando las lentejas empiezan a
espesarse se les añade manteca buena o aceite dulce, poco a poco, conforme lo vayan chupando hasta que están suficientemente cocidas y tienen
aceite bastante. Entonces se retiran de la lumbre y se espolvorean con pimienta.
Translation: (from Culinary Abundance: Rich Recipes with Medieval Variations by Susan Lord-Williams)
Lentils
Wash lentils and boil them in a pan with fresh water, oil, pepper, cilantro and chopped onion. When done add salt, a little saffron and vinegar, break
three eggs into the mixture and heat a few minutes. Another version is to omit the onion. It can be made with chopped taro that has been boiled or with
starch dissolved over low heat. When lentils begin to thicken slowly add good lard or virgin oil as they soak it up until sufficiently cooked and have
absorbed enough. Then remove them from the heat and sprinkle with pepper.
My Interpretation:
Sort and rinse lentils and place in pot with water, salt, onion, cilantro, saffron and olive oil. Bring to a boil and reduce to a simmer. Let simmer until lentils are tender add vinegar and eggs. Stir until remaining liquid is thickened then serve.
Special Notes:
Works Referenced:
Lord-Williams, Susan. "Culinary Abundance: Rich Recipes with Medieval Variations." Stefan's Florilegium Archive. 15 Aug. 2008. Web. 17 Mar. 2011. <http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Fadalat-art.html>. An extract of Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān