The Preparation of Ka'k
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 "The Preparation of Ka'k". [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:

The Preparation of Ka'k. Moisten fine white flour or semolina, according to the aforementioned rule, with oil or clarified butter, and it is more delicious and keeps better with oil, because clarified butter, when kept long, smells and becomes bitter. Pour in hot water little by little, and knead it until it is dry, and continue kneading it until it is supple and ripe, so that when a piece of it is taken and stretched [or possibly rolled] out, the stretching does not break it; and he who wishes may put in a bit of yeast, or leave it out. Then take of peeled almonds [p. 67, recto] and sugar equal parts, and the sugar could be more than the almonds; pound this until it is like a dough, and put it in a bowl. Add spikenard and cloves in the necessary amounts, and a little mastic, and some camphor dissolved in rosewater. Knead the filling with this until it is mixed; then grease a stone work surface with oil, and make a ka'k on it with the dough, and bury the filling inside it, in equal amounts. Then clear a place in the oven, far from the fire, and place the ka'k in it on a clean slab, and leave it until it is done and ready. Take it out and make various shapes from the ka'k dough, like what is called khushkalân in Bougie. The khushkalâ n is another kind of dish, which will be mentioned after this. Make filled qursas (round flat loaves), small and large, and forms of birds, gazelles and the like.



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]

flour
oil
butter
venison
yeast
nuts
sugar
spikenard
cloves
mastic
camphor
rosewater
grease
seafood
verjuice
birds


[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]

various: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.


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:449>. Accessed on October 19, 2019, 10:48 pm.




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