Eggplant Dish Known as the Arabic
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 "Eggplant Dish Known as the Arabic". [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:

Eggplant Dish Known as the Arabic. Take pieces of meat over the cutting-up of the tajine (?), and put them in the pot and throw in it three spoons of vinegar, a spoon of murri and two spoons of oil, pepper, cumin and coriander seed, two dirhams of each one, cilantro, "eyes" of rue and almond kernels; throw in water to cover by two fingers, and take the pot to the fire; when it is done, remove it from the coals and cover the contents of the pot with much cilantro, predominating over the dough [of the covering]; beat into it three eggs and some white flour, then throw in the pot a peeled, boiled, eggplant, chopped up, which completes it.



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]

eggplant
vinegar
oil
pepper
cumin
coriander
suet
rue
nuts
eggs
flour


[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:280>. Accessed on August 23, 2019, 7:12 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact