The Dish Jimli
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "The Dish Jimli". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

The Dish Jimli. Take the meat of a plump calf, or a sheep, and cut it in small bits; put it in a pot and add to it pepper, coriander and a little cumin, saffron and whatever oil is necessary, strong vinegar and murri naqî'-less of the murri than of the vinegar-and meatballs already made, citron leaves and peeled and split almonds; put this on a moderate fire, and when the meat is cooked, cover it with two eggs, a little beaten with cinnamon and saffron, and leave it on the hearthstone until it binds and the fat rises and the broth evaporates.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on May 25, 2020, 10:33 am.

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