To Make the Dish Asfar (The Yellow Dish)
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 "To Make the Dish Asfar (The Yellow Dish)". [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:

To Make the Dish Asfar (The Yellow Dish). Cut the meat in the estimated quantity and throw on top of it half an onion pounded with salt, a spoon of vinegar, half a spoon of murri and the same amount of cilantro juice, and there is no need to increase the murri nor the coriander juice, because you are not making broth; and two spoons of fresh oil and all the previous spices, and go easy on the cumin, and enough water, but not too much. Then take about fifteen walnuts per ratl of butcher's meat, shell them and cut in halves and quarters; boil them and peel them and put in the pot about two thirds and reserve a third to cover the pot, and also throw in peeled almond and pine-nuts. You may make small meatballs and not fry them, but if you prefer them fried, do it. Take saffron according to the quantity of meat, a dirham and a half, grind half with water in the brass mortar until it is finely ground, and pour it into the pot as you begin to cook it. When the meat is done, cover [with] four egg yolks, and take the whites and beat with some white flour, and pound the rest of the walnuts until smooth and dissolve in the rest of the saffron. Beat it all and cover the contents of the pot with it; agitate carefully by the sides (of the pot) until the crust is cooked; take it for a while to the embers until it settles and the grease comes out. Ladle it out and garnish the platter with the walnuts, the meatballs and the yolks, and serve it. And if you make for this dish some very small sanbûsak and garnish the platter with it, it will be good, 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]

onions
salt
vinegar
coriander
broth
oil
cumin
walnuts
nuts
pine_nuts
saffron
eggs
yolks
flour
grease


[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:249>. Accessed on August 9, 2020, 9:53 pm.




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