Recipe for Mu'assal
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 Mu'assal". [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, Used Among Us as the Last Dish. Take good, strained honey and put it in a boiling kettle (tinjîr). Add four ûqiyas of starch for each ratl of honey, dissolved in rosewater, and if you wish, tint it with saffron. Keep stirring it until it is almost thickened (bound). Pour in enough fresh oil that it cooks and doesn't burn. Scatter on it almonds, split. Moisten with the oil until soaking. When its binding is dry and it is finished cooking, remove it and empty into a dish and take what oil sweats on it. You might add some hulled sesame and camphor dissolved in rosewater, and it will turn out admirable.



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]

honey
amidon
rosewater
saffron
oil
nuts
camphor


[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]

starch:


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:465>. Accessed on August 22, 2019, 4:17 am.




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