Persian Muthallath
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Persian Muthallath". [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:

Persian Muthallath. Take meat sent in batches such as "the shortened" (short ribs?) or the breast, and cut it up and throw in the pot. Pour over it four spoons of vinegar and some pepper, caraway and coriander seed, to the weight of one dirham of each, and two spoons of fresh oil, some rue, almonds and enough water to cover the meat. Throw in the pot six cloves of garlic and then put the pot on the fire, and when the meat is well cooked, cover the contents of the pot with four eggs and throw in dough [or: sourdough] and cut-up rue with some flour. And take down as a substitute for the dough, after throwing it [the egg] in, two branches of citron and some mint. Then take an eggplant which has been peeled and boiled, throw in cold water and sprinkle with vinegar, and put this eggplant in the pot with its coating (crust) and leave for a while on the coals, until the grease comes out, God willing.

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 December 10, 2019, 10:17 pm.

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