The Making of a Dish of Pigeons
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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 a Dish of Pigeons". [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 a Dish of Pigeons, Doves, or White Starlings. Take what you have of these and fry them in a frying pan with plenty of oil until they are browned. Then pound tender meat and peeled almonds very well and put them in a dish. Add coriander, pepper, cinnamon, lavender and sufficient oil and egg; beat all this until the meat and almonds come apart, and moisten it with a spoonful of cilantro juice and a little mint juice. Put all this in the pot and place the fried pigeons into it, put the lid on the pot and place it in the oven. When it is thickened and has reached readiness, take it out and present it. He who wants this dish mudhakkar may add vinegar and murri, as may be, and cumin, garlic, and saffron, and another dish will result.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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 December 6, 2019, 2:06 pm.

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