Honey Recipe
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 "Honey Recipe". [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:

Honey Recipe. Take flesh from [a sheep's] tail, rump, belly and brisket or a fattened hen, whichever you have, after washing it, and put it in a new pot; cover with water and throw in a sufficient quantity of salt, a spoon of oil and another of honey, cleaned and split almonds and sufficient saffron, some two dirhams or thereabouts; then put the pot on a coal fire and when it is done, take out the meat and strain the broth. Then take six ratls of white honey, skimmed, and pour it on the sauce; take to the fire and do not stop stirring for any reason and when the honey is cooked, take a ratl of starch less a fourth -- this is for six ratls; and if it is less or more, use equivalent amounts. Add water; take off the fire and leave for its heat to break, then throw in starch and stir well until it is all mixed; then pour over all this four ratls of fresh oil and put on a very low fire and do not stop stirring it with the greatest care, as this will make it good or bad, and when it reaches the state of fâlûdhaj, take the pot off this fire to the hot embers; after pouring in the rest of the oil and returning the meat to it, take white flour, make it into a dough and from this make very small sanbûsak (samosas), and stuff them with sugar and pounded almonds, spiced with cinnamon, spikenard, Chinese cinnamon and pepper; knead all this with rosewater and then fry in the skillet; then ladle the dish of honey in an earthenware dish and put these sanbûsak on it and add some shelled pine nuts, then sprinkle with ground sugar and cinnamon, 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]

honey
sheep
chicken
salt
oil
nuts
saffron
broth
amidon
flour
sugar
cinnamon
spikenard
pepper
rosewater
pine_nuts


[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]

starch:


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:320>. Accessed on October 19, 2019, 5:12 am.




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