Preparing Tuffâhiyya (Apple Stew) with Eggplants
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 "Preparing Tuffâhiyya (Apple Stew) with Eggplants". [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:

Preparing Tuffâhiyya (Apple Stew) with Eggplants. Take three ratls of lamb, cut up and put in the pot with onion, salt, coriander, pepper, ginger, cinnamon and four û qiyas of oil, let it evaporate in the pot on the fire, until it gives up its water; then cover with juice pressed from apples and cook; when the meat is done, put in eggplants peeled and boiled separately and whole peeled apples without cutting them up and prepared meatballs; then add some of the meat, pounded and "dissolved," and some eggs and cover it [masculine verb; this may mean that only the added meat is covered] with them, or leave [feminine verb, meaning leave the pot] without covering [khamira, the word meaning "dough" which is also used in this sense in Stuffed Buraniyya above], and leave it to rest on the hearthstone.



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]

apples
eggplant
sheep
onions
salt
coriander
pepper
ginger
cinnamon
oil
eggs


[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]

[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

[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:356>. Accessed on April 8, 2020, 2:19 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact