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Anonymous Andalusian Cookbook

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Anonymous Andalusian Cookbook Raccolta di testi per la Storia della Gastronomia Digitalizzati e restaurati da Edoardo Mori 2018 ** Anonymous Andalusian Cookbook The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. 1200 - 1400 Contributors© Charles Perry, Candida Martinelli, David Friedman Anonymous Andalusian Cookbook The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of works from the 1200s, some surviving and some not surviving independently to today.) Table of Contents PREFACE Pag. 18 CHAPTER 1: HEALTHFUL COOKING 22 According to Hippocrates On What Foods Should be Taken Alone and Should Not be Mixed with Other Foods The Customs that Many People Follow in Their Countries Breads Hygiene Basic Ingredients Utensils Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready How the Service of Dishes is Ordered, and Which is Fitting to be First, and Which Last CHAPTER 2: DRINKS AND SYRUPS 28 The Great Drink of Roots The Little Drink of Roots: Way of Making It Making Raison Drink Recipe for Honey-Water Syrup of Aloe Wood: Way of Making It Syrup of Citron Leaves: Way of Making It The Great Cheering Syrup: Way of Making It 1 A Syrup of [spiced] Honey The Recipe for Making a Syrup of Julep [rosewater syrup] Syrup of Sandalwood: Way of Making It Formula for Making a Syrup of Mastic [and Mint] Syrup of Mulberries: Way of Making It Syrup of Mint: Way of Making It Syrup of Fresh Roses, and the Recipe for Making It A Recipe for Making It by Repetition Syrup of Dried Roses Syrup of Violets Manner of Making a Syrup of Maryut Syrup of Hyssop Syrup of Basil Syrup of Simple Sikanjabm [vinegar syrup] Syrup of Pomegranates Syrup of Sour Grapes [verjuice] Syrup of Flowers of Isfitan [possibly isfinar --white mustard] Syrup of Lavender [Halhal] Syrup of Lemon A Syrup of Greens A Syrup which Dries Black Bile and Phlegm Syrup of Jujubes Syrup of Thistle Syrup of Tamarind Syrup of Carrots Syrup of Apples CHAPTER 3: PASTES [AND JAMS, JELLIES] 37 Carrot Paste [carrot jam] Green Walnut Paste [walnut jam] Quince Paste [quince jam and jelly] Paste of Honeyed Roses [rose jam] Violet Paste [violet jam]. Mint Paste [mint jam] Tfqantast Paste [prickly pear jam]. Qirsa'nat Paste [Thistle jam] A Paste which Fortifies the Stomach, the Liver, and the Brain [seed paste] Orange Paste [orange marmalade] Caraway Paste Recipe for Making Sinab [mustard paste] CHAPTER 4: MEDICINAL ELECTUARIES AND POWDERS 41 Electuary of Mint Electuary of Aloe Electuary of Cloves Electuary of Musk Electuary of Ginger and Pepper. 2 Electuary of Red Sandalwood. Electuary of White Sandalwood Powder to Dry the Lungs Another Delicate Medicinal Powder Powders That Digest The Food Spice Mixture CHAPTER 5: LIGHT DISHES FOR A WEAK STOMACH, AND MEDICINAL DISHES 43 Information About Weak Stomachs The Extraction of Meat Juice for Invalids [concentrated meat broth]. A Dish which Reduces Appetite and Strengthens the Stomach A Dish of Meat Juice [against fever] A Dish of Meat Juice Effective on the Day of Fever for Illness, after the Illness Decreases Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd Another Like It, a Summer Dish that Cools the Body Another Dish Which Strengthens the Stomach Before Heat Preparation of Tuffahiyya, Apple Stew A Dish of Safarjaliyya, Good for the Stomach Sikbaj of Veal, Used for Young People in Summer A Dish Suitable for Autumn A Dish Made in Winter for Those with Cold Illnesses A Dish of Pullets Suitable for the Aged and Those with Moistness Recipe for the Dish Mentioned by Al-Razi Recipe for Zfrbaja [sweet and sour soup, chicken, pigeon, dove, lamb] Judhaba Beneficial for the Cold and It Strengthens Coitus [mincemeat quiche] CHAPTER 6: BREADS 48 Rafis [flat bread, loaf, also raghif] Leavened White or Semolina Bread Making Isfunj [leavened semolina egg bread] Flaky Loaf [Khubza Muwarraqa] Loaf Kneaded with Butter. Recipe for Folded Bread from Ifriqiyya [Tunisia]. Loaf Fried in Honey and Butter [honey, saffron loaf] A Recipe for Stuffed Sweet Breads [sugar-almond rolled loaf and fried pastries] Making of Elegant Isfunja [sweet, buttery bread] Recipe for Murakkaba Kutamiyya [layered sweet buttery bread] Recipe for Murakkaba Layered with Dates [sweet bread layered with dates] Recipe for Shabat with Fat [fried, flaky breads] Recipe for Mushahhada [pancakes] Simple Isffriya [crepes] The Making of Khabfs [starch and very thin starch crepes, warqas, phillo] Preparation of Khubaiz [starch] that is Made in Niebla [and starch crepes] 3 Counterfeit Isffriya [crepe] of Garbanzos [chickpea flour] Preparation of Muwarraqa Musammana [buttery, flaky, puff pastry dough] Preparation of Sanbusak [stuffed, fried dumplings, samosas] CHAPTER 7: THARIDAS [BREAD PUDDINGS] 56 Tharfdas The Perfect Tharfda [The Complete Tharfda] Vinegar Tharfda, Which is One of the Best White Tharfda with Onion, called Kafuriyya [Camphor-White] A Green [Tharfda ] Dish Stuffed with Almonds Fish Tharfda [fish in a green pond] Tharfda Mudhakkar with Vinegar and Whole Onions Tharfda with Lamb and Spinach, Moist Cheese and Butter Tharfda in the Style of the People of Bijaya Tharfda that the People of Ifriqiyya [Tunisia] Call Fatfr Tharfda Made with Fattened Chickens or with Well-Fed, Fattened Capons Tharfda Made with Garbanzo Water, Chicken, Cheese and Olives Recipe for a Tharfdas oaked in the Fat [and Flesh] of Ten Fattened Chickens Tharfda of Chicken Tharfda of Meat Tharfda of Meat and [Stuffed] Eggplants Tharfda of Zabarbada [onion] Tharfda of Meat with Turnips and Walnuts Al-Ghassani's Tharfda Tharfda of Lamb with Garbanzos [and Cheese] Tharfda with Heads of Swiss Chard Preparation of a Tharfda of Two Chickens, One Stuffed With the Other Recipe for Tharfda Shabat Making Muhallabiyya [mincemeat, layered tharfda quiche] Tharfda of Khabfs [wheat starch] with Two Chickens [in honey] Recipe for the Dish Mentioned by Al-Razi [veal tharfda] Recipe for Mu'allak [Mutton, milk and cheese] CHAPTER 8: RICE, COUSCOUS, NOODLE... DISHES 66 Soldiers' Couscous [Kuskusu Fityani] Couscous Made with Crumbs of the Finest White Bread [Tharfda ]. Recipe for Fidaush [fresh pasta] Preparation of the Cooking of Itriyya [dried pasta]. Preparation of Rice Cooked Over Water [in a double boiler] How Rice Is Cooked in the East [oven cooked rice] Recipe for Rice Dissolved With Sugar [sweet rice pudding] Information about Harfsa According to its Kinds [savory meat puddings] The Method of Making It [Harfsa, savory wheat, meat mush] Rice Harfsa [savory rice meat pudding] Recipe for Harfsa Made with White Bread Crumbs Instead of Wheat [Tharfda , savory bread pudding] Royal Jashfsha Which Provides Wholesome Nutrition [savory mush] 4 Good Jashfsha: It Fattens Thin Women and Men [wheat, rice, chickpea mush] CHAPTER 9: NON-MEAT DISHES 70 The Making of Stuffed Eggs Another Egg Dish [boiled eggs in a sauce] Recipe of Fartun [scrambled eggs cooked in a form] Stuffed Eggs Zabarbada [Zfrbaja] of Fresh Cheese [fondue]. Recipe for Mujabbana [cheese puffs] Recipe for Eggs Mujabbana [cheese puffs with egg pastry]. Recipe for the Three-Part Mujabbana [cheese puffs] Recipe for a Semolina Mujabbana [cheese puffs with almonds] Mujabbana [Cheese Pastry] of Raghffs [flat breads] Recipe for Oven Cheese Pastry, Which We Call Toledan Recipe for Qaijata [layered cheese pastry] Dish of Stuffed Eggplants [fried] A Dish of Eggplants with Saffron [fried eggplant] A Dish of Eggplants [cassarole] Preparation of Musa'tar [Thyme] of Eggplants [cassarole] Preparation of Arnabi [baked eggplant with thyme and saffron] Description ofMahshi with Eggplants [cassarole] Preparing Mahshi with Eggplants and Cheese [cassarole] Recipe for Sprinkled [batter-fried] Eggplants Recipe for the Fried Version of the Same [floured-fried] Eggplant isfiriya [crepes or pancakes]. A Vegetarian Version of the Same [eggplants] Prepared by I bn Muthanna [whole eggplants]. Recipe for the Same Dish, Browned Version [ratatouille], Recipe for the Boiled Version of It [eggplant halves] Three vegetable dishes from the cookbook of Ibrahim b. al-Mahdi Recipe for a Dish of Gourd Resembling Fish [batter fried] A Muzawwara [Vegetable Dish] Beneficial for Tertian Fevers and Acute Fevers Janndniyya [the Gardener's Dish] [a vegetable omlette] CHAPTER 10: JEWISH DISHES 78 Jewish Partridge [stuffed]. A Jewish Dish of Partridge A Jewish Dish of Chicken A Jewish Dish of Chicken [with stuffing] A Stuffed, Buried Jewish Dish [cassarole] A Jewish Dish of Eggplants Stuffed with Meat CHAPTER 11: FISH DISHES 81 Advice on Fish Dishes in Their Varieties Recipe for Large Fish Such as Qabtun and Fahl and Those Similar to Them Green TafSyS [stew] of Fish 5 Basbasiyya, a Fennel Dish White TafSyS [stew] of the Same Recipe for Fish in the Style ofJimli Another Version of the Same Dish made with Sarda [Pilchard], One of the Good Classes of Fish Recipe for MunashshS, a Dish Made with Starch Fish Murawwaj Mahshi of Mixed Fish Sprinkled Fish [batter fried fish] Meatballs and Patties [Ahrash] of Fish BurSniyya of Fish Preparing Fish Roe A Pie of Sea or River Fish A Dish of Large Fish Making Fresh Fish with Eggs Tortoise or Mullet Pie CHAPTER 12: SAUSAGE, MEATBALLS, MEAT PATTIES, MEATLOAFS 86 Recipe
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