Basbâsiyya (a dish of fennel)
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 "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
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

fennel
seafood
salt
onions
pepper
coriander
suet
oil
roses
mint
spikenard


[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
[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]

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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:341>. Accessed on October 23, 2019, 3:36 am.




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