This unique dish from 13th-century al-Andalus and North Africa from The Exile’s Cookbook for shrimp (prawns), known as qamarun (قمرون), a borowing from the Latin cammarus. They could not be easier to make: take as many prawn as you like and bring them to a boil three times over a gentle fire. Then they’re ready to serve, with a sprinkling of crushed salt and oregano. The author recommended prawns from the Seville region, but said that a similar variety was found in Bijāya, Algeria. In addition to being delicious, the dish also serves a medicinal purpose since the prawns were allegedly prescribed for breaking up calculi
