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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 "Tabâhaja". [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:

Tabâhaja, Which is Fried Meat. Take three ratls of strips of meat taken from kid meat, and put it in a pot and put with it five ûqiyas of fresh oil, a quarter of a ratl of water and enough salt. Put on the fire and leave it there until the heat has dried the water, then pour in a third of a ratl of water and sprinkle with ginger and pepper, a mithqâl's-worth of each and take out about a third of it. And indeed a notable tabâhaja is eaten of it. Pour in the pot after ladling an ûqiya of vinegar and leave it until what you have separated has been consumed; then separate half of what is left in the pan and sprinkle with chopped rue, in order to present an extraordinary dish of the best sort and sprinkle what is in the pan with some asafoetida and break over it five beaten eggs, then dish this up and serve with it a very fine anjudhâniyya [a dish flavored with asafoetida].

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on May 28, 2020, 10:40 am.

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