The Making of Mu'affara Dusted which is Also Called Munashshiya Starched
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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 "The Making of Mu'affara Dusted which is Also Called Munashshiya Starched". [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:

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched. Take a cleaned, cut-up hen; put it in a pot with salt, a little onion, pepper and coriander and cook it halfway. Then take it out and remove the meat of the breast and the thighs and pound it gently, like meatballs; add to it lavender, Chinese cinnamon and pepper; beat with some egg and "starch" [yunashshâ] the breast and legs with this, and seal with it all the parts of the chicken; then fry it in a frying pan with fresh oil until it is browned; then return it to the pot and add vinegar, oil, and a very little bit of murri, saffron, pepper and lavender, and sprinkle it with split almonds and cover the pot with plenty of beaten egg, as much as is proper. Put on it whole egg yolks and take it down to the hearthstone, leave it there a while, and use it. It is also made in a frying pan, and it comes out supremely excellent.

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.
  <>. Accessed on June 6, 2020, 3:43 am.

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