Basbâsiyya (a dish of fennel)
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This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Basbâsiyya (a dish of fennel)". [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:

Basbâsiyya (a dish of fennel). Take young fat meat and cut up, place in the pot with salt, onion, pepper, coriander seed and oil; cook and when the meat is done, take tender "eyes" of fennel and chop finely, macerate with the hand and then throw on the meat and squeeze juice of tender coriander over it and finish cooking and take it to the hearthstone a while and use. There are those who chop their tender sprigs and squeeze over them water from pounded roses with some coriander juice and there are those who cook the meat in tafâyâ meatballs and squeeze over them the juice of crushed fennel, squeezing it without its body with coriander juice and some mint [not spikenard] juice, as if they were making fennel tafâyâ, and you might make a covering layer (yukhammar).

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.
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