Stuffing Lamb with Cheese
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 "Stuffing Lamb with Cheese". [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:

Stuffing Lamb with Cheese. Empty its interior of everything in it, and clean it, and cut off its extremities and put them aside. Then take its small intestine and make small clean 'usbas of it. Turn the large intestine inside out and clean it and cut it small. Then take enough cheese for the lamb, and crumble some of it and prepare as for a mujabbana. Flavor with much pepper, cinnamon, Chinese cinnamon, cilantro juice, onion juice, "eyes" of mint and as many eggs as it will take, and beat gently. And split its pieces of meat like bishmât [?perhaps baqsimat, a kind of crouton or hardtack] or wider. Insert the stuffing into the lamb with the tendons and cut-up gut. Assess its meat [scribe erroneously wrote "salt," as in several other passages] and peel its sides and insert pieces of cheese in it. And put stuffing around them [the pieces of cheese] as well. Beat the remaining stuffing with eggs and add flavorings with cilantro juice and throw on the lamb in a big tajine. Heat the tannur, and when it's hot, remove the coals and put them down on the hearthstone. Sprinkle with a little water, then put the vessel [a container for holding things put in the tannur?] in the tannur and put the tajine in it. Seal the tannur with clay. Open its lower aperture and examine, and when it is browned and done, remove and put in a big bowl and serve. And if it is cooked in the bread oven, it also comes out good.



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]

sheep
cheese
pepper
cinnamon
onions
mint
eggs
cardoons
salt
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:173>. Accessed on October 15, 2019, 2:50 pm.




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