TafâyâSaqlabiyya
Prepared for [event name] on [date]
by [name]


Introduction
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:
[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]

eggs
onions
pepper
coriander
garlic
cloves
rue
cinnamon
lavender


[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 "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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