Recipe for Harîsa Made with White Bread Crumbs Instead of Wheat
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 "Recipe for Harîsa Made with White Bread Crumbs Instead of Wheat". [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:

Recipe for Harîsa Made with White Bread Crumbs Instead of Wheat. Take crumbs of white bread or of samid and grate them until they become grits the size of wheat or a little larger. Spread them in the sun until they dry out and take them up and set apart until needed. Then take the meat from the legs or shoulder blades of a sheep, because you don't make harisa without sheep meat and fat. Put it in a pot with a lot of water. Cook it until the meat falls apart and you put in a fork [hook?] and it disperses. Then add the needed amount of already mentioned prepared crumbs and let it sit a while until it becomes mushy. Stir it until it is mixed and becomes one mass. Use it with melted sheep fat, dust it with cinnamon, as has been said.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

bread
wheat
sheep
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
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Bibliography

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:417>. Accessed on April 8, 2020, 3:03 am.




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