Loading ...How a Librarian and a Food Historian Rediscovered the Recipes of Moorish Spain
SOURCE: ATLAS OBSCURA BY: TOM VERDE “TAKE LARGE FINE-TASTING CARROTS, LIGHTLY scrape their skins, cut them in half lengthwise, and then split each half into two pieces.” For centuries, that’s as far as any cook could get when preparing “A dish [of carrots in sauce]” from Ibn Razīn al-Tujībī’s Fiḍālat al-Khiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān (Best of Delectable … Continued