Preparation of Jauzînaq (Walnut Marzipan)
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 "Preparation of Jauzînaq (Walnut Marzipan)". [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:

Preparation of Jauzînaq (Walnut Marzipan). Take some of this dough described for ka'k and of the mentioned filling, and shape it [viz. the filling] like hazelnuts, little walnuts, little ka'ks, the description of a necklace [or chaplet] of pomegranates, and farthalat. This is what is called "the Qadi's ears." It is made to resemble roses and other flowers, rings, and so on. All being thus filled, bury some of that filling inside each piece [of dough] and prick it finely. Then fry it in a clean frying-pan with fresh oil, and take it out immediately. Place it in a strainer like a palm, drain the oil and float the fat in skimmed honey, or in julep syrup or mastic syrup, and take it out.



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]

walnuts
marzipan
nuts
pomegranates
roses
flowers
oil
seafood
honey
mastic


[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:455>. Accessed on October 16, 2019, 4:39 am.




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