Hilyauniyya -- Lamb and Asparagus Tortilla

Hilyauniyya in pan

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Categories:	15th century   asparagus   Arabic   eggs   lamb
Original Source:	Kitab al-Tibakha
Secondary Source:	Medieval Arab Cookery
Cook:	Justin du Coeur
Meeting Date:	2015-04-26
Serves:	4 Use the slider to adjust the recipe to the correct number of servings

Page 475 on Medieval Arab Cookery

Steps

1. Cut asparagus and lamb into bite-size pieces.
2. Boil asparagus for about two minutes. Boil lamb until just cooked through, about two minutes.
3. Mix asparagus and lamb in a small non-stick skillet, about 9-10". Add coriander and black pepper to taste, around 1-4 - 1/2 tsp each.
4. Crack eggs, and mix with a fork. Add more coriander and black pepper to taste, around 1/4 - 1/2 tsp each.
5. Cover skillet and put over medium-low heat. Cook until eggs are set and slightly browned, 10-15 minutes.

Note

Needs salt to taste, but quite good.

Won't scale easily to a large group, but easy for a single table, and probably feasible for a small feast.

This is a "tortilla" in the Spanish sense, AKA a Spanish Omelette.