Kinds of Starch Dishes
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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 "Kinds of Starch Dishes". [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:

Kinds of Starch Dishes: Couscous, Rice, Meat Porridges (Harisas), Noodles and the Like.. Tharîdas are heavy and phlegmatic. However, they moisten dry bodies and are good and beneficial for them, very nutritious, of much chyme for him who has that temperament. They are also good for young people, especially what are tempered with vinegar and meat of fat calves and what you may want of spices and those of unleavened dough and the like, because they are heavier and slower to digest and of more phlegm and cause constipation. The use of rich tharidas is more beneficial in winter than in summer because of the strength in digesting in winter, unless one tempers them with vinegar and light meats, like lamb, kid, and chicken and with gourd and vinegar and with purslane and saltwort, because these belong to summer and autumn on account of the dryness that governs these two seasons, especially in the dry and warm temperaments that are naturally fond of eating tharidas.

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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