How to Make Râhibi
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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 "How to Make Râhibi". [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:

How to Make Râhibi. Take very fat young meat from the good, fat parts and from the neck of its paunch and put, cleaned and cut up, in the pot with salt, pepper, coriander seed and a lot of oil; put on a moderate fire, and when it is nearly done, take it off and leave it; then cut up as much onion as you need and put in another pot with water to cover and cook till done; then remove its water and put on a platter and rub with a spoon or pound in a wooden or stone mortar until disintegrated, and then add to the meat in its pot; add what you need of oil and more, pepper, ginger, saffron, spikenard, cinnamon and rose preserve or some of the syrups, cook with the lid on and put in the bread oven and leave a while until the sauce dries, it is brown on top and most of the grease rises; take out and leave a while to cool and use.

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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