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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 "TafâyâSaqlabiyya". [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:

TafâyâSaqlabiyya, Tafâ yâSaqaliba-Style. Take fat meat, soft small intestine and breast, for every ratl eight [boiled] eggs which have been cleaned and split into quarters, and cover with water, and skim until it is clear. When it is clear, throw on it an onion [scribe repeats the words "on it" but recipe requires an onion at this point], pepper and dry coriander, and put it on a charcoal fire and stir continuously until the onion and meat are done. When done, pound four garlic cloves from odor [? of great odor?] and throw them in the pot with a sprig of rue. Ladle out and sprinkle with pepper, cinnamon and lavender.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:221>. Accessed on February 22, 2020, 7:03 pm.

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