A Dish of Sikbâj
Prepared for [event name] on [date]
by [name]


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

vinegar
raisins
pepper
coriander
onions
salt
cloves
garlic
eggs
yolks
bread


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[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]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

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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