Recipe for Mushahhada (Honeycombed)
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 Mushahhada (Honeycombed)". [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 Mushahhada (Honeycombed), which is Muthaqqaba (Pierced). The mushahhada is the best of the rafis dishes, all of them, the lightest, the most quickly digested, and the healthiest, because yeast is in it and it is kneaded firmly. Take good semolina and knead it with yeast. Moisten it with water little by little until it becomes slack and like thick hasu, in such a manner that you throw it in the frying-pan and it spreads out over the pan. Cover it and leave it a while. Then go back and do the same thing again until you are done kneading, it rises and you see that bubbles rise. Then set up a ceramic [hantam] frying pan over a hot fire, or an iron frying pan over a moderate fire, and when it has heated, rub it with a cloth soaked in fresh clarified butter or oil. Take up some of the batter in a cup and pour it in the middle, to the desired size, either great or small, and turn over on it a stoneware plate until it is done and pierced, and keep on greasing the pan and pouring dough [rather, batter] until it is used up. Then melt fresh butter and clean honey, and pour them over the mushahhadas in a serving dish, leave it a while until they are proper, sprinkle it with ground sugar, and serve. There are those who add eggs as necessary to the batter.



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]

yeast
rice
butter
oil
honey
sugar
eggs


[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:438>. Accessed on February 27, 2020, 12:40 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact