Recipe for Barmakiyya
Prepared for [event name] on [date]
by [name]

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

Recipe for Barmakiyya. It is made with a hen, pigeons, doves, small birds or lamb. Take what you have of them, after cleaning, and cut up and put in a pot with salt, an onion, pepper, coriander and lavender or cinnamon, some murri naqî', and oil. Put it on a gentle fire until it is nearly done and the sauce is dried. Take it out and fry it in fresh oil without overdoing it, and leave it aside. Then take fine flour and semolina, make a well-made dough with leaven, and if it has some oil it will be more flavorful. Then roll out from it a flatbread and put inside it the fried and cooked meat of these birds, cover it with another flatbread and stick the ends together. Put it in the oven, and when the bread is done, take it out. It is very good on journeys. You might make it with fish and that can be used for journeying too.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
pigeons
doves
birds
sheep
salt
onions
pepper
coriander
lavender
cinnamon
oil
flour
bread
fish

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:67>. Accessed on April 18, 2024, 12:55 am.