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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Qar'iyya, a Dish of Gourd. Know that a condition of the dish known as qar'iyya is that for meat it should have fresh, fat, tender mutton, newly killed. Immediately after slaughter, while still twitching, cut it into pieces and put it in the pot with salt, a little onion juice, pepper, coriander seed, thyme and a lot of oil. Put it on a moderate fire, and when the meat is done, put in a sufficient amount of young, tender gourd, cut into big pieces. When it is done and has finished cooking, throw in cilantro juice. Put it on the hearthstone a little while and use it. This gourd dish is a feminine one according to cooks' doctrine [see "How the Service of Dishes is Ordered, and Which is Fitting to be First, and Which Last" above].


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