Covered (Crusted) Tafâyâ
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Covered (Crusted) Tafâyâ". [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:

Covered (Crusted) Tafâyâ. Put meat in a pot and put with it spices ...[two words missing: probably one of them is onions]... pounded and oil and fennel stalks and enough cilantro juice to cover the meat, and cook until it is ...[word missing: probably half]... done. Throw in meatballs and break into it eggs and cover with their whites along with cilantro juice, and leave on the hearthstone until it is done. Make stuffed gut from the meatball forcemeat and put in them whole almonds, and pine nuts, and [fry it and] cut it up and garnish the tafâyâ [scribe erroneously wrote "almonds"] with it along with the well-known meatballs, and ladle out and sprinkle with pepper and cinnamon.

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]

onions
oil
fennel
eggs
nuts
pine_nuts
pepper
cinnamon

[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:218>. Accessed on April 25, 2024, 12:28 am.