Preparing Maslûq al-Saqâliba
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Preparing Maslûq al-Saqâliba". [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:

Preparing Maslûq al-Saqâliba, Boiled Dish of the Saqaliba. Take meat and cut it up, wash and put in the pot; take fat intestines and clean tripes and cut in round slices; throw in the pot a whole onion, fennel, a handful of rue, citron leaf, some pounded dried coriander, salt and a spoon of good oil; then pour enough water into the pot to cover the meat, put on the fire and cook until the meat falls apart; take a head of garlic and peel it and throw it whole into the pot, add pepper and boil together; take it to the embers for an hour, 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]

tripe
onions
fennel
rue
citron
coriander
salt
oil
garlic
pepper


[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

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:299>. Accessed on March 29, 2024, 5:45 am.