Preparation known as Hashîshiyya
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 "Preparation known as Hashîshiyya". [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:

Preparation known as Hashîshiyya, a Grassy Dish. Take fat meat [from] the neck, breast, short (?) or shoulder, and cut small and fine. Take the coarse paunch, large intestine and bowels and cut small, and put in a pot with onion water, and turn it around in it so that it absorbs it.
[Probable break; following looks like a continuation of the "Stuffed Monkey's Head" above.]
Take some dough and put it in the lowest part of the pot, and put a small bird in it and put the rest of the dough on it, and let it rise a while, and send it to the oven. And when it is cooked, break the pot, after shaking it several times so that the dough is freed from the pot, and put it in a plate, whole, as it is. And boil clarified butter and honey and pour it on it, and decorate with toasted pine nuts and sprinkle with sugar and present, God willing.

And It Might Be Made Another Way Which is that the small bird is disjointed and put in a pot with salt and grated onion and oil, and cooked until done. Then take it out and put it in a frying pan with juice of cilantro pounded with a piece of onion and spices and pepper, cinnamon, lavender, Chinese cinnamon, cloves and galingale [literally, "wood"] and a little musk and rosewater. Pound with eight eggs and boil until thickened and browned. Put in best murri, then take from the fire. Take peeled almonds, pistachios and sugar and pound, and spice it, and knead with rosewater and musk, and knead the dough as mentioned before. Put some of it [the dough] in the bottom of the pot and put in it half the first stuffing, then put on it a little dough, then put the sugar and almond stuffing, and put a little of the dough on it too. Put on it the rest of the first stuffing and fill the pot with the rest of the dough.

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]

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


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.

[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]


[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.
  <>. Accessed on June 4, 2020, 1:57 pm.

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