Preparation of Tuffâhiyya
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Preparation of Tuffâhiyya". [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 of Tuffâhiyya, Apple Stew. Sour apples are cooked with meat in water until ragged, then the apples are macerated and strained. Put with it oil, salt, pepper and crushed soaked garbanzos and boil until the meat is browned. Pour on the apple juice, and when it boils, throw in mint, celery leaf, rue and stalks of purslane, and thyme and boiled eggplant, and cover [the pot with a crust] and ladle out.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

apples
oil
salt
pepper
chickpeas
mint
celery
rue
thyme
eggplant

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:197>. Accessed on April 16, 2024, 5:30 pm.