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Recipe For Jullâbiyya


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

Recipe for Jullâbiyya, a Dish with Julep [Rosewater Syrup]. Take a cleaned chicken and remove the neck, leaving it whole and not cutting it up. Cook white tafaya and when it is done, take it out of the pot and leave it aside until it is dry. Then take three ratls of white sugar and dissolve it in rosewater and cook syrup of julep (sharâb al-jullâb) from it in a kettle, and perfume it with lavender, Chinese cinnamon, cloves, and ginger. When it is thick, cut it with some musk and camphor dissolved in good rosewater. Then put in the chicken already spoken of and cover it so the julep fills it and thickens on it. Then remove the kettle and leave it until the syrup of julep [sharâb mujallab; literally, "juleped syrup"] thickens on the sides of the chicken and becomes thoroughly cooked, as if it were a citron. When it is completed according to this recipe [or description], put it on a damascene dish [? bâ qiya] and present it with a complete range of garnishes.

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