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Preparing Râhibi


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

Preparing Râhibi, the Monk's Dish. This dish is made in various ways and it is necessary that its taste be improved because of the smell of the onions, which is sweetened with a syrup of sugared roses; also it is made with syrups of fruits such as pomegranates, apples or grapes, and at times it is moistened with vinegar and preserved prunes, and there are some who are accustomed to make it with the flesh of ... very fat and the same as in the murri dish; the cooking of these two dishes is not prepared and they are not tasty unless cooked in the bread oven. These concentrates mentioned have sweetness and acidity; they make fragrant and give color and make saffron unnecessary.

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