Another Kind of Tafâyâ
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 "Another Kind of Tafâyâ". [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:

Another Kind of Tafâyâ: the Eastern Style. Take the belly, small intestine, peritoneum, the meat of the chest and the tail and the fatty parts, cut it into the pot and add salt, onion, pepper, coriander, onion, and rue. Put it on the fire after cutting up some belly with meat, and make it into small, well -formed 'usbas [packets or rolls?] and add it to the rest and cook it, and when it is finished cooking, present it, God willing. If this dish is made with vinegar, the result is admirable and is a different dish.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on June 6, 2020, 3:55 am.

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