The Making of Rafî'
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 "The Making of Rafî'". [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 Rafî', a Fine Dish. Take a very plump hen and put it in a pot with pepper, coriander, cinnamon, lavender, vinegar, a little murri naqî', plenty of oil, and five spoonfuls of rose syrup. Put it on a moderate charcoal fire and cook it until the chicken is done and its broth comes out; then remove it and set it aside. Then take tender, pounded meat, pounded peeled almonds, ten eggs, cilantro juice, juice of a pounded onion, lavender, ginger, cinnamon, saffron, oil, rosepetal jam and split almonds, beat this all together and cover the pot with this after adding meatballs made for it. Dot this with ten or more whole eggyolks and then put the pot in the oven and leave it until it is bound. Take it out and let it cool a little and use it. And if you wish you may make it in a tajine.



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]

chicken
pepper
coriander
cinnamon
lavender
vinegar
oil
roses
broth
nuts
eggs
onions
ginger
saffron


[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:51>. Accessed on October 19, 2019, 8:06 am.




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