Recipe for Mu'assal of Meat
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This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Recipe for Mu'assal of Meat". [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 Mu'assal of Meat. Take meat from a tender, fat sheep, from its shoulder and fatty extremities, without bones, and fat tail as it is, to the amount, as near as may be, of four ratls. Put it in a new pot with spices and water, six ûqiyas of oil and six of clean honey. Cook it until it is done and falling apart, and skim off the grease. Take the meat out of the pot, and to what remains of the broth add three ratls of skimmed honey, a third of a ratl of dissolved starch and minced almonds. Keep stirring until it is almost thickened, then return the meat which had been removed, and moisten it with the strained fat little by little until it absorbs the fat, like mu'assal; remove it and leave it until it cools.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
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