Maghmûm
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Maghmûm". [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:

Maghmûm, The Veiled Dish. Make it with a chicken or meat of a goose or young pigeons. Take what you have of this, cleaned, and place it whole in a pot, as it is, the breast split, with salt, oil, a little onion, pepper and coriander; cook it halfway, take it out and put it in another pot and pour into it the clear part of the sauce, murri naqî', saffron, lavender, some citron leaves and thyme; put into the fowl two or three striped lemons and sprinkle them with peeled, split almonds; cover the mouth of the pot with dough and place it in the oven, and leave until it is ready, and serve it: it is very nutritious and proper for moist stomachs.

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]

chicken
goose
pigeons
seafood
salt
oil
onions
pepper
coriander
saffron
lavender
citron
thyme
lemons
nuts

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:46>. Accessed on May 25, 2025, 4:33 am.