Baqliyya Mukarrara (repeated or refined dish of vegetables)
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 "Baqliyya Mukarrara (repeated or refined dish of vegetables)". [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:

Baqliyya Mukarrara (repeated or refined dish of vegetables). Cut up young fat lamb meat, put in the pot with salt, onion, pepper, coriander seed, caraway and oil; put on a moderate fire and when the meat is ready, take spinach, wash and chop finely, soak in water and wash until its greenness and blackness come out and hang up to one side until it falls apart; then drain the water out of it and place with the meat and squeeze in the juice of moist coriander. When it has finished cooking, take to the hearthstone for a while and then serve. You might add cooked meatballs, and if you have no spinach, make it with saltwort (yarbûz), qataf [literally, something picked; maybe a mixture of garden greens], Swiss chard leaves, lettuce or chicory from the garden.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sheep
salt
onions
pepper
coriander
suet
caraway
oil
spinach
seafood
chard
lettuce
chicory


[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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Bibliography

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:340>. Accessed on August 9, 2020, 10:13 pm.




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