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The Making Of Rafî'


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

The Making of Rafî', a Fine Dish. Take a very plump hen and put it in a pot with pepper, coriander, cinnamon, lavender, vinegar, a little murri naqî', plenty of oil, and five spoonfuls of rose syrup. Put it on a moderate charcoal fire and cook it until the chicken is done and its broth comes out; then remove it and set it aside. Then take tender, pounded meat, pounded peeled almonds, ten eggs, cilantro juice, juice of a pounded onion, lavender, ginger, cinnamon, saffron, oil, rosepetal jam and split almonds, beat this all together and cover the pot with this after adding meatballs made for it. Dot this with ten or more whole eggyolks and then put the pot in the oven and leave it until it is bound. Take it out and let it cool a little and use it. And if you wish you may make it in a tajine.

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