Elegant Qursa
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 "Elegant Qursa". [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:

Elegant Qursa. Take semolina and fine flour, in the same manner as ka'k, with clarified butter or with oil, and let its weight be about a ratl. Take ten eggs and beat them in a bowl and add them to the dough little by little. Knead it with them until it becomes like tar. Lay hold of an earthenware stewpan (cazuela, qaswila) the same size above as below. Let clarified butter and fresh oil run over it and empty the dough into it. Leave it until it rises and put it in the oven. When it is done, cause there to be in its highest part tubes like embattlements. Cut that to those tubes with a little of its body and let it/them be like a pot lid. Then make a large cut in the qursa with a knife. Heat honey with butter and scatter in it spikenard, cinnamon, chinese cinnamon, chopped almonds, walnuts and pine nuts and pistachios, or one of the two, however much you want of them. Let the qursa absorb that, put the lid back on and serve it, if God wishes.



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]

flour
butter
oil
eggs
honey
spikenard
cinnamon
nuts
walnuts
pine_nuts
pistachios


[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
[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:485>. Accessed on August 17, 2019, 1:49 pm.




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