Royal Sanhâji
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 "Royal Sanhâji". [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:

Royal Sanhâji. Take a large, deep tajine [clay casserole with a lid] and put some red beef in it, cut up without fat, from the leg, the shoulder, and the hip of the cow. Add a very large quantity of oil, vinegar, a little murri naqî', pepper, saffron, cumin, and garlic. Cook it until it's half done, and then add some red sheep's meat and cook. Then add to this cleaned chickens, cut into pieces; partridges, young pigeons or wild doves, and other small birds, mirkâ s and meatballs. Sprinkle it with split almonds, and salt it to taste. Cover it with a lot of oil, put it in the oven, and leave in until it is done, and take it out. This is simple sanhâ ji, used by the renowned; as for the common people, their sanhâji will be dealt with in its own proper time, God willing.

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 December 6, 2019, 1:02 pm.

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