Preparation of the Cooking of Itriyya
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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 "Preparation of the Cooking of Itriyya". [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:

Preparation of the Cooking of Itriyya. Take the hind ends of the meat, fat tail, chest, waist and whatever of those parts that may be fat, cut and put in a pot with salt, pepper, coriander seed and oil; put it on a moderate fire and cook it until it is done; then take it from the pot and clarify the sauce, return it to the pot and add fresh or clarified butter or fresh oil; when it has boiled, put in itriyya in a sufficient quantity, boil it and stir it gently and when the water dries up and it is ready, take it off the fire and leave it for a little; empty it into the platter and level it until the fat separates, then take that meat cooked as it is or fried, whichever you want, and arrange it on the platter, pound some of it on the itriyya and sprinkle it with cinnamon and ginger and serve it. You can make rice and noodles according to this recipe.

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.
  <>. Accessed on February 19, 2020, 11:45 am.

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