Sanhâji
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Sanhâji". [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:

Sanhâji. Take a large deep tinjir [brass or copper boiling kettle, specifically used for making confections such as khabîs and fâlûdhaj], put in three parts sharp vinegar and one part murri naqî' and the required amounts of pepper, caraway, cumin and saffron; put on a moderate coal fire and have prepared beforehand what is needed, such as beef cut in small pieces, and when it has boiled one or two times, put in the same amount of ewe meat; then some cut up hens, cut up partridges and squabs of domestic and stock doves cut up in the same way and whatever birds you can get and add some soaked peeled garbanzos, peeled chopped almonds and chestnuts peeled of their skins, garlic and citron leaves; cover with a lot of oil and when it is almost done, add whatever you have of vegetables cooked separately and finish cooking them, such as turnips, carrots, eggplants, gourds, "eyes" of cabbage without their leaves and heads of lettuce without the outer leaves; use whatever vegetables are available, according to the season and the present time. Cook in a separate pot with salt, their spices and onion until done; pour off the water and then add to the aforementioned meats in the said tajine and you need to have meatballs and mirkâs made only from these ingredients, because if not they will be an excessive and disapproved mixture. It is the property of this dish to be good for all states and temperaments, for it unites all the meats and the classes of vegetable and because you put in it vinegar and murri naqî', spices and so on.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[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]

vinegar
pepper
caraway
cumin
saffron
beef
sheep
chicken
partridges
doves
birds
chickpeas
nuts
chestnuts
garlic
citron
oil
turnips
pasternaks
eggplant
gourds
worts
lettuce
thyme
salt
onions

[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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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:351>. Accessed on April 18, 2024, 10:11 pm.