A Recipe for Stuffed Qursas
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "A Recipe for Stuffed Qursas". [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 Recipe for Stuffed Qursas. Knead two ratls of white flour well with water, oil and leaven until it is as soft as dough or a little less. Then make a stuffing of sugar and almonds as is made for stuffed ka'k, and roll out half the dough with half the stuffing, and strike it with oil and make a small bread (khubza) from it, and leave it until it rises. Then put it in a new glazed tajine which has been greased with oil, and heat honey and pour it on it, after piercing all of it with the fingers, and leave until it absorbs the honey. Cut on it pine nuts and sprinkle with sugar and serve. And make from half the dough that remains thin qursas and stuff with the remaining stuffing, and fry them in fresh oil and put in a clay plate. Heat walnuts and boil a little in honey and pour over them and sprinkle with sugar, and serve.
[This recipe omits the cooking, probably by baking, of the small bread in the glazed tajine. The walnuts were probably pounded before being boiled.]

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]

flour
oil
sugar
nuts
bread
honey
pine_nuts
walnuts

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:175>. Accessed on April 25, 2024, 8:50 pm.