The Making of Hadîdât (Pieces of Iron)
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This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "The Making of Hadîdât (Pieces of Iron)". [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:

The Making of Hadîdât (Pieces of Iron). Choose good wheat and toast it until moderately browned, then grind like white flour and sift. Then skim honey and thicken it strongly, so that its thickening almost ...[word missing]... and be on guard against burning. Add fresh oil to it and let it cool a little, then throw the toasted flour on it and stir until it cools well. Then put the hand into it and knead again until it emits the oil, and let its consistency be somewhat stiff. Mix in it as much pepper alone as it will bear; whoever wishes to aromatize it also with sweet-smelling spices may, and he will be like most ordinary men. And put it up in a clean place, and use, God willing.

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


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on February 20, 2020, 1:23 am.

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