Qursa (Small Round Flat Loaf) with Dates
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 "Qursa (Small Round Flat Loaf) with Dates". [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:

Qursa (Small Round Flat Loaf) with Dates, One of the Dishes of the People of Ifriqiyya. Take good semolina, knead it, and make thin flatbreads of it, and cook them, but not too long so they lose their tenderness. Then crumble them very finely and put them over a moderate fire, and pour in fresh, odorless oil, and cover it with the oil. Then take good Shaddâkh dates, as much as the crumbs, and there are those who use more Shaddâkh dates than crumbs. After cleaning them of their stones and pellicles, pound them in a mortar until they are like rose jam, and put it in the tinjir [kettle] with boiling oil. Stir it with a spoon, and when it dissolves in the oil, throw in the breadcrumbs little by little, and stir until it is blended and there is no distinction between the crumbs and the dates and they are a single mass, like a paste, then remove it from the fire, and the oil will disappear; leave it a while, then sprinkle it with sufficient cinnamon, spikenard, cloves, ginger, and galingale. Stir it with a spoon until the spices are mixed in, and pour it into a dish. Even out the bread, smooth it out, make a hole in the middle, and fill it with the butter in which it was cooked. Sprinkle it with sugar, spikenard, and cloves. Insert split almonds and fâ nîd, and serve it. According to this recipe it lasts for the space of many days and does not spoil or change.



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]

dates
oil
roses
pastry
cinnamon
spikenard
cloves
ginger
galingale
bread
butter
sugar
nuts
venison


[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.


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:445>. Accessed on August 22, 2019, 4:04 am.




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