The Green Dish Which Umm Hakima Taught
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 "The Green Dish Which Umm Hakima Taught". [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 Green Dish Which Umm Hakima Taught. Boil the tender hen, cut it up and fry in fresh oil until it is browned and crisp; leave in the skillet and then take a platter and put in it cilantro chopped with onion and rue cut in small pieces, a spoon of murri, pepper, caraway and two spoonfuls of cilantro juice, cloves of peeled garlic and thyme rubbed in the hand and four spoons of water; beat it all and pour over the hen and do not stop stirring continuously until the dressing is ready and cook it, then take four eggs and break them over the dish and stir it all until the egg is cooked and the greater part of the sauce is exhausted; then serve it, God willing.



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]

chicken
oil
onions
rue
pepper
caraway
cloves
garlic
thyme
rabbit
eggs


[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:244>. Accessed on October 21, 2019, 12:05 am.




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