Another Dish Like That with Saffron
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 "Another Dish Like That with Saffron". [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:

Another Dish Like That with Saffron. Clean a pullet and put it in a pot, take out the breast, as in the preceding, and throw in [reading yuqlâ as yulqâ] two spoonfuls of strong vinegar, and two of fresh oil and a quarter spoonful of good murri, half a dirham of saffron, cleaned almonds and whole onion, salt as may be needed, and water to cover the meat, with leaves of citron and fennel stalks. Then put it on a moderate charcoal fire until it is nearly cooked, and then put in meatballs made from the breast meat, finish their cooking and take it down to the euphorbia embers. And you put in its covering layer (takhmîr) what was put in in what was before, letter for letter.



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]

saffron
chicken
vinegar
oil
nuts
onions
salt
citron
fennel


[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:70>. Accessed on February 27, 2020, 1:35 pm.




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