Another Dish Like That with Saffron
Prepared for [event name] on [date]
by [name]

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
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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 February 27, 2020, 1:35 pm.

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