Recipe for Abbasid Qatâif
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 Abbasid Qatâif". [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 Abbasid Qatâif. It is made from the pierced musahhada that has already been mentioned. Take peeled almonds, pound them and let them dry until they are like semolina. Add as much again of sugar, spikenard, cloves, and Chinese cinnamon. Then take a flatbread (raghîf) of the aforementioned musahhada, free of burns, and sprinkle it with those almonds and ground sugar aplenty. Sprinkle it with rosewater in which some camphor is dissolved, and fold it until it is a half circle. Glue the edges with dough wetted in rosewater, and put it in a frying-pan full of fresh oil. Boil it, and then take it out immediately and remove it so it drains of the oil. Let if float in a syrup of roses or julep or skimmed honey. You might make raghîfs on raghîfs, filled inside, and glue the margins together, and they will turn out circles and halves.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

nuts
sugar
spikenard
cloves
cinnamon
rosewater
camphor
oil
roses
honey


[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
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Bibliography

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:462>. Accessed on October 19, 2019, 7:25 am.




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