Lamtûniyya
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 "Lamtûniyya". [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:

Lamtûniyya. It is made in the country of al-Andalus and in the Gharb [almost certainly an error for the Maghrib = North Africa]. It is made with all kinds of birds, such as chickens, geese and capons, that are fattened, as well as young pigeons and so on. Take what you have on hand of them, cleaned and with the breast split, and partly cook them as white tafâyâ. Then take from the bread oven and raise on the spit and baste with the sauce specified for roasts. Turn the spit over a moderate charcoal fire, little by little, carefully, until it done and browned. Leave to one side. There are some who make it fried and immerse it after frying in this sauce, with garlic pounded with almonds and walnuts. Then make well-made thin breads of white flour. When done, break them into crumbs the size of a dinar. Strain [the bones] from the chicken broth and return the pot to a moderate fire and add a quantity of oil, pepper and cumin. When the pot boils, take it off and put in garlic pounded with walnuts, almonds and grated cheese on the iskalfaj. Add these crumbs and then take the roasted chicken and put it on it on top of the platter after rubbing and rolling in the sauce. Top it with eggs, olives and split almonds. Dust it with grated cheese and cinnamon and cover it with a sheet of isfîriyya made with egg.



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]

birds
chicken
goose
pigeons
bread
garlic
nuts
walnuts
flour
bones
broth
oil
pepper
cumin
cheese
eggs
olives
cinnamon


[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:406>. Accessed on December 12, 2019, 1:08 pm.




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