A Dish of Sikbâj
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 "A Dish of Sikbâj". [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:

A Dish of Sikbâj, Praised for its Nutritive Value. Take meat of a young animal, cut it and put it in a pot and put in enough vinegar to cover it, put in raisins depending on how sour you want it to be and boil it with them. Then throw in the necessary amount of pepper and coriander, an onion pounded with cilantro, salt, and a clove of garlic. Cook this until it is done, then take boiled egg yolks and grind them with the heart of clean, soaked bread, and cover the contents of the pot with this, leave it until it is good, empty it out and present it.

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.
  <http://www.medievalcookery.com/search/display.html?anony:163>. Accessed on February 27, 2020, 1:34 pm.

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