Jûdhâba Beneficial for the Cold and It Strengthens Coitus
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Jûdhâba Beneficial for the Cold and It Strengthens Coitus". [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:

Jûdhâba Beneficial for the Cold and It Strengthens Coitus. Take walnut kernels and hulled almonds, hazelnuts, kernels of pine nuts and pistachios, a quarter of a ratl of each. Grind them in a wooden or stone mortar until it is like fine flour. Add two-thirds of a ratl of bread crumbs made from semolina and two ratls of ground meat from the shoulder of a sheep, cleaned of its tendons. Break in fifteen eggs and beat it all together. Add ginger, galingale, pepper, cloves and Chinese cinnamon, one part of each; a dirham of mastic and of saffron, of each one half a dirham and of oil a good half ûqiya. Put it all in a new pot and throw in a ratl and a half of fresh milk. Lower it into the tannur (clay oven). Seal it and leave it until it is done, binds together, and is ready. Take it out, scatter ground sugar on it and serve it.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:425>. Accessed on May 30, 2020, 7:34 pm.

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