Stuffed Qanânît
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 "Stuffed Qanânît". [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:

Stuffed Qanânît, Fried Cannoli. Pound almond and walnut, pine nuts and pistachio very small. Knead fine white flour with oil and make thin breads with it and fry them in oil. Pound [sugar] fine and mix with the almond, the walnut and the rest. Add to the paste pepper, cinnamon, Chinese cinnamon and spikenard. Knead with the necessary amount of skimmed honey and put in the dough whole pine nuts, cut pistachio and almond. Mix it all and then stuff the qananit that you have made of clean wheat flour.



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]

nuts
walnuts
pine_nuts
pistachios
flour
oil
bread
sugar
pastry
pepper
cinnamon
spikenard
honey
wheat


[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:486>. Accessed on August 20, 2019, 3:41 pm.




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