Isfîriyâin the Manner of the Market Folk
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 "Isfîriyâin the Manner of the Market Folk". [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:

Isfîriyâin the Manner of the Market Folk. Pound the meat of a leg when it is flayed, before it cools and after cutting it into strips, when it stops steaming. Remove its sinews, until nothing remains in it; throw in, while pounding, a little salt. When it is done, take what you need of sifted flour, mix with water and knead with the hand until it is mixed; throw in oil and also a little honey and break over it eggs; stir smoothly and throw it with the meat in the brass mortar and stir in the mortar very vigorously; add water little by little until it becomes light, and use it so that it does not cool and spoil. Then clean a frying pan and smear with oil, then take the meat out of the mortar and put round cakes of it in the pan and arrange the pan on the fire. And when you think it is going strongly, throw in a little oil and turn the pan so that the oil goes between and under the meat-cakes, and check that you stir it by the sides with a skewer so that it does not burn; then turn until done and brown it, if you want it brown, or do it in another manner as most people do, dash cold water on to the pan, then spread with oil, as you did the first time and use it as you please.
Make sausage in the same way as you make isfîriyâ : reduce the amount of water and increase the amount of eggs, remove the meat to the platter and leave it till it sets, and add fat to the weight of a third of the meat and throw in pepper and chopped rue and be at it all until it mixes. Clean the gut and fill with this meat with the fat, and tie in the lengths you wish; throw into boiling water until hard; take them out and put in cold water ...[about three words missing]... the isfîriyâ so that it does not turn black. Fry the sausage (dukânik) after this, 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]

salt
flour
oil
honey
eggs
venison
thyme
sausage
pepper
rue


[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:273>. Accessed on October 19, 2019, 7:24 am.




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