Andalusian Aubergine crepes (اسفريا, isfiriya)

A very simple vegetarian dish — after cooking the aubergine, it’s grated and mixed with breadcrumbs, eggs, spices like pepper and cinnamon, as well as murri and olive oil. Once that’s been turned into a batter, it is fried into crepes. The isfiriya (also sometimes known in sources as isfāriyya or isfiriyya) is a typically Andalusian dish and is not found in cookery books from the Near East. It was usually made with meat strips and is a very old dish as it’s already attested in the 10th century.

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