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

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

Rukhâmiyya, a Marble Dish. Take white sugar, dissolve it in a little water and put it on a gentle fire. Remove the froth and when it is almost bound together, throw in peeled almonds, pounded somewhat coarsely until they become like semolina, in the quantity of two thirds of the sugar. When it is finished binding together, remove it from the fire and cut it with some camphor, spikenard and clove dissolved in rose water. Pummel it and turn it onto a marble slab greased with oil when it is still warm. Lay on it a smooth greased plank until the surface is smooth. Then cut it with a knife in the shape of reeds or whatever shape you want, and set it aside.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

sugar
nuts
camphor
spikenard
cloves
roses
oil

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:478>. Accessed on April 19, 2024, 7:34 pm.