A Qâdûs with Meatballs
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 Qâdûs with Meatballs". [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 Qâdûs with Meatballs. Make meatballs, in the way that they are made, with onion juice, a little cilantro juice, murri and spices. Beat them with eggwhite and then take a small, new pot, put in crushed onion with cilantro, salt, two spoonfuls of vinegar and one of the best murri, pine-nuts, a dirham of Chinese cinnamon, pepper, cinnamon, spices and a little water. Take this to the fire until it boils gently, and then make meatballs of the minced meat and throw them into the pot and boil until most of the water is gone. Cover the contents of the pot with two eggs and breadcrumbs and put on the eggyolk until the stuffing thickens. Then take the qâdûs and put oil on it, and you will have pounded meat well, as prescribed for the meatballs with cilantro juice, and beaten it with water, two or three eggs and a little white flour, put a little of this in the qâdûs and take out the meatballs in the pot and put them in the qâdûs over the ground meat and put on top of the rest of the ground meat. Cover it with a lid and watch the cooking carefully. When it is browned, put the qâdûs in cold water until it has cooled. Then empty it into a dish and throw the sauce and the remaining stuffing over and around it, and cut rue-leaves over it, sprinkle with pepper, cinnamon, and Chinese cinnamon, and serve 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]

A Dish of Meatballs. Make meatballs, as told before, and put the pot on the fire. Put in it a spoon of vinegar and another of murri, spices, an onion pounded with cilantro and salt, a little thyme, a clove of garlic and enough rue and fresh water as needed until it is nearly done. Throw in the meatballs and dot with egg yolks and coat the contents of the pot with the whites, and add whole pine nuts and almonds. Ladle out and sprinkle with pepper, cinnamon and rue. [An Anonymous Andalusian Cookbook]

A Similar Mutajjan with Meat Balls. Make meatballs, as told previously, and fry in fresh oil until brown, then stir eggs and throw them in and leave them until they set; sprinkle with rue, then throw in a spoon of vinegar and another of murri and the same of water, all that having been boiled in the frying pan. And if the tajine is made separately, arrange the meatballs with the broth on the platter and pour over them the contents of the tajine, and it is good, and sprinkle it with rue, God willing. [An Anonymous Andalusian Cookbook]

Another Dish of Meat Balls. Make the meatballs, as told before, and they should be like tiny balls. Grill on the spit with an even fire of hot coals until browned; then put them in the platter and hew them into pieces and add seasoned murri and if you wish, add much. If you wish to fry them, it is good, God willing. [An Anonymous Andalusian Cookbook]

Meatball Dish. This dish is delicious and nutritious, and similar to the previous recipe. Take red, tender meat, free of tendons, and pound it as in what preceded about meatballs. Put the pounded meat on a platter and add a bit of the juice of a pounded onion, some oil, murri naqî', pepper, coriander, cumin, and saffron. Add enough egg to envelope the mixture, and knead until it is mixed, and make large meatballs like pieces of meat, then set it aside. Take a clean pot and put in it some oil, vinegar, a little bit of murri, garlic, and whatever quantity of spices is necessary, and put it on the fire. When it boils and you have cooked the meatballs in it, let it stand for a while, and when it has finished cooking, set the container aside on the hearthstone and cover the contents with some beaten egg, saffron, and pepper and let it congeal. You might dye the dish as any variety of tafaya, or any dish you want. [An Anonymous Andalusian Cookbook]

[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]

onions
salt
vinegar
pine_nuts
nuts
cinnamon
pepper
eggs
oil
flour
rue


[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:172>. Accessed on April 4, 2020, 5:55 pm.




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