Recipe for White Karanbiyya
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 "Recipe for White Karanbiyya". [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:

Recipe for White Karanbiyya, a Cabbage Dish. Take young, fat meat; cut it into a pot with salt, onion, pepper, coriander seed, caraway and oil. Put it on a moderate fire and when it is nearly done, take a coarse cabbage, throw away the outside and take the heart and surrounding parts, and clean it of its leaves. Stick a knife between the "eyes" and throw away the rest of the leaves until it remains white like the turnip. Peel it and cut it in regular pieces and throw them into the pot, after boiling them, as has been indicated. When it is done, put it on the hearthstone and squeeze over it some coriander juice. He who wants this dish as a muthallath, let him add vinegar and saffron.

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 February 27, 2020, 1:34 pm.

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