A Jewish Dish of Eggplants Stuffed with Meat
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 "A Jewish Dish of Eggplants Stuffed with Meat". [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:

A Jewish Dish of Eggplants Stuffed with Meat. Boil the eggplants and take out their small seeds and leave [the skins] whole. Take leg meat from a lamb and pound it with salt, pepper, cinnamon, Chinese cinnamon and spikenard. Beat it with the whites of eight eggs and separate six eggyolks. Stuff the eggplants with this stuffing. Then take three pots and put in one of them four spoonfuls of oil, onion juice, spices, aromatics and two spoonfuls of fragrant rosewater, pine-nuts, an "eye" of citron [leaves], another of mint, and sufficient salt and water; boil well and throw in half of the stuffed eggplants. In the second pot put a spoonful of vinegar, a teaspoon of murri, a grated onion, spices and aromatics, a sprig of thyme, another of rue, citron leaf, two stalks of fennel, two spoonfuls of oil, almonds, soaked garbanzos, some half a dirham of ground saffron, and three cut garlics. Boil in sufficient water until it boils several times, and throw into it the rest of the stuffed eggplants. And in the third pot put a spoonful and a half of oil, a spoonful of cilantro water, half a spoon of sharp vinegar, crushed onion, almond, pine-nuts, a sprig of rue and citron leaves. Sprinkle with rosewater and dust with spices. Decorate the second with cut-up eggyolks and cut rue and sprinkle it with aromatic herbs; cut an egg cooked with rue over the third pot, sprinkle it with pepper, and present 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
suet
sheep
salt
pepper
cinnamon
spikenard
eggs
oil
onions
rosewater
pine_nuts
nuts
citron
mint
vinegar
thyme
rue
fennel
chickpeas
saffron
herbs


[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
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[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:328>. Accessed on December 6, 2019, 1:48 pm.




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