Recipe: Stuffed Eggs

Al-Andalus, translation by Charles Perry

Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with murri, oil and salt and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God willing.

5 dozen eggs
2 bunches cilantro
9 onions
1-2 tbsp coriander
Pepper
olive oil
5-6 tbsp soy sauce or Byzantine murri

1. Hardboil the eggs. Cool in cold water
2. Remove cilantro leaves from stems; chop leaves finely
3. Chop onions and puree them
4. Peel and halve eggs, removing yolks to a separate bowl
5. Reserving 1/3 of the chopped onions, strain the remainder through muslin and capture the juice.
6. Mash egg yolks
7. Combine egg yolks, onion juice, cilantro, coriander, soy sauce/murri, olive oil and pepper, adjusting seasoning to taste. Add as much of the reserved onions as necessary.
8. Fill the egg whites with stuffing and reassemble eggs.
9. Store in refrigerator overnight.