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Anonymous Andalusian CookbookKitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, limu'allif majhul.The Book of Cooking in Maghreb and Andalus in the era ofAlmohads, by an unknown author.
ith13 Century Al-Andalus CookbookTable of ContentsPREFACE .1CHAPTER 1: HEALTHFUL COOKING .6According to Hippocrates.6On What Foods Should be Taken Alone and Should Not be Mixed with Other Foods .6The Customs that Many People Follow in Their Countries .6Breads.7Hygiene .7Basic Ingredients .8Utensils .10Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready .10How the Service of Dishes is Ordered, and Which is Fitting to be First, and Which Last .11CHAPTER 2: DRINKS AND SYRUPS .12The Great Drink of Roots .12The Little Drink of Roots: Way of Making It .12Making Raison Drink.13Recipe for Honey-Water .13Syrup of Aloe Wood: Way of Making It .13Syrup of Citron Leaves: Way of Making It .13The Great Cheering Syrup: Way of Making It.14A Syrup of [spiced] Honey .14The Recipe for Making a Syrup of Julep [rosewater syrup].14Syrup of Sandalwood: Way of Making It.14Formula for Making a Syrup of Mastic [and Mint] .15Syrup of Mulberries: Way of Making It.15Syrup of Mint: Way of Making It .15Syrup of Fresh Roses, and the Recipe for Making It .16A Recipe for Making It by Repetition .16Syrup of Dried Roses.16Syrup of Violets .16Manner of Making a Syrup of Maryût.16Syrup of Hyssop.17Syrup of Basil .17Syrup of Simple Sikanjabîn [vinegar syrup] .17Syrup of Pomegranates .18Syrup of Sour Grapes [verjuice].18Syrup of Flowers of Isfitân [possibly isfinar --white mustard].18Syrup of Lavender [Halhâl] .18Syrup of Lemon.18A Syrup of Greens .19A Syrup which Dries Black Bile and Phlegm .19Syrup of Jujubes .19Syrup of Thistle .19Syrup of Tamarind .20Syrup of Carrots .20Syrup of Apples.20CHAPTER 3: PASTES [AND JAMS, JELLIES].21Carrot Paste [carrot jam].21Green Walnut Paste [walnut jam] .21Quince Paste [quince jam and jelly].21Paste of Honeyed Roses [rose jam] .22
iith13 Century Al-Andalus CookbookViolet Paste [violet jam].22Mint Paste [mint jam] .22Tîqantast Paste [prickly pear jam].22Qirsa'nat Paste [Thistle jam] .22A Paste which Fortifies the Stomach, the Liver, and the Brain [seed paste].23Orange Paste [orange marmalade] .23Caraway Paste.23Recipe for Making Sinâb [mustard paste].23CHAPTER 4: MEDICINAL ELECTUARIES AND POWDERS .25Electuary of Mint .25Electuary of Aloe.25Electuary of Cloves .25Electuary of Musk .25Electuary of Ginger and Pepper.25Electuary of Red Sandalwood.26Electuary of White Sandalwood .26Powder to Dry the Lungs .26Another Delicate Medicinal Powder .26Powders That Digest The Food .26Spice Mixture .26CHAPTER 5: LIGHT DISHES FOR A WEAK STOMACH, AND MEDICINAL DISHES .27Information About Weak Stomachs .27The Extraction of Meat Juice for Invalids [concentrated meat broth].27A Dish which Reduces Appetite and Strengthens the Stomach.27A Dish of Meat Juice [against fever] .27A Dish of Meat Juice Effective on the Day of Fever for Illness, after the Illness Decreases .28Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd .28Another Like It, a Summer Dish that Cools the Body .28Another Dish Which Strengthens the Stomach Before Heat .29Preparation of Tuffâhiyya, Apple Stew .29A Dish of Safarjaliyya, Good for the Stomach .29Sikbâj of Veal, Used for Young People in Summer .29A Dish Suitable for Autumn.29A Dish Made in Winter for Those with Cold Illnesses .30A Dish of Pullets Suitable for the Aged and Those with Moistness .30Recipe for the Dish Mentioned by Al-Razi .30Recipe for Zîrbâja [sweet and sour soup, chicken, pigeon, dove, lamb] .30Jûdhâba Beneficial for the Cold and It Strengthens Coitus [mincemeat quiche].31CHAPTER 6: BREADS .32Rafis [flat bread, loaf, also raghif] .32Leavened White or Semolina Bread .32Making Isfunj [leavened semolina egg bread] .32Flaky Loaf [Khubza Muwarraqa] .32Loaf Kneaded with Butter.33Recipe for Folded Bread from Ifriqiyya [Tunisia].33Loaf Fried in Honey and Butter [honey, saffron loaf] .34A Recipe for Stuffed Sweet Breads [sugar-almond rolled loaf and fried pastries].34Making of Elegant Isfunja [sweet, buttery bread].34Recipe for Murakkaba Kutâmiyya [layered sweet buttery bread] .35Recipe for Murakkaba Layered with Dates [sweet bread layered with dates].35Recipe for Shabât with Fat [fried, flaky breads] .36Recipe for Mushahhada [pancakes] .36Simple Isfîriyâ [crepes].37The Making of Khabîs [starch and very thin starch crepes, warqas, phillo] .37Preparation of Khubaiz [starch] that is Made in Niebla [and starch crepes].38Counterfeit Isfîriyâ [crepe] of Garbanzos [chickpea flour].39
iiith13 Century Al-Andalus CookbookPreparation of Muwarraqa Musammana [buttery, flaky, puff pastry dough].39Preparation of Sanbûsak [stuffed, fried dumplings, samosas] .40CHAPTER 7: THARÎDAS [BREAD PUDDINGS].41Tharîdas .41The Perfect Tharîda [The Complete Tharîda].41Vinegar Tharîda, Which is One of the Best .42White Tharîda with Onion, called Kâfûriyya [Camphor-White] .42A Green [Tharîda ] Dish Stuffed with Almonds .42Fish Tharîda [fish in a green pond] .42Tharîda Mudhakkar with Vinegar and Whole Onions .43Tharîda with Lamb and Spinach, Moist Cheese and Butter .43Tharîda in the Style of the People of Bijaya.43Tharîda that the People of Ifriqiyya [Tunisia] Call Fatîr .44Tharîda Made with Fattened Chickens or with Well-Fed, Fattened Capons .44Tharîda Made with Garbanzo Water, Chicken, Cheese and Olives .44Recipe for a Tharîdas oaked in the Fat [and Flesh] of Ten Fattened Chickens .45Tharîda of Chicken.45Tharîda of Meat.45Tharîda of Meat and [Stuffed] Eggplants .45Tharîda of Zabarbada [onion] .46Tharîda of Meat with Turnips and Walnuts .46Al-Ghassani's Tharîda.46Tharîda of Lamb with Garbanzos [and Cheese] .46Tharîda with Heads of Swiss Chard .47Preparation of a Tharîda of Two Chickens, One Stuffed With the Other .47Recipe for Tharîda Shabât.48Making Muhallabiyya [mincemeat, layered tharîda quiche].48Tharîda of Khabîs [wheat starch] with Two Chickens [in honey] .49Recipe for the Dish Mentioned by Al-Razi [veal tharîda] .49Recipe for Mu'allak [Mutton, milk and cheese] .50CHAPTER 8: RICE, COUSCOUS, NOODLE DISHES .51Soldiers' Couscous [Kuskusû Fityâni].51Couscous Made with Crumbs of the Finest White Bread [Tharîda ].51Recipe for Fidaush [fresh pasta].51Preparation of the Cooking of Itriyya [dried pasta].51Preparation of Rice Cooked Over Water [in a double boiler].52How Rice Is Cooked in the East [oven cooked rice] .52Recipe for Rice Dissolved With Sugar [sweet rice pudding].52Information about Harîsa According to its Kinds [savory meat puddings] .53The Method of Making It [Harîsa, savory wheat, meat mush] .53Rice Harîsa [savory rice meat pudding].54Recipe for Harîsa Made with White Bread Crumbs Instead of Wheat [Tharîda , savory bread pudding] .54Royal Jashîsha Which Provides Wholesome Nutrition [savory mush] .54Good Jashîsha: It Fattens Thin Women and Men [wheat, rice, chickpea mush] .54CHAPTER 9: NON-MEAT DISHES .56The Making of Stuffed Eggs.56Another Egg Dish [boiled eggs in a sauce].56Recipe of Fartûn [scrambled eggs cooked in a form] .56Stuffed Eggs.56Zabarbada [Zîrbâja] of Fresh Cheese [fondue].57Recipe for Mujabbana [cheese puffs] .57Recipe for Eggs Mujabbana [cheese puffs with egg pastry].58Recipe for the Three-Part Mujabbana [cheese puffs] .58Recipe for a Semolina Mujabbana [cheese puffs with almonds] .58Mujabbana [Cheese Pastry] of Raghîfs [flat breads] .58Recipe for Oven Cheese Pastry, Which We Call Toledan .59
ivth13 Century Al-Andalus CookbookRecipe for Qaijâta [layered cheese pastry].59Dish of Stuffed Eggplants [fried] .59A Dish of Eggplants with Saffron [fried eggplant] .60A Dish of Eggplants [cassarole] .60Preparation of Musa'tar [Thyme] of Eggplants [cassarole] .60Preparation of Arnabi [baked eggplant with thyme and saffron].61Description of Mahshi with Eggplants [cassarole] .61Preparing Mahshi with Eggplants and Cheese [cassarole] .61Recipe for Sprinkled [batter-fried] Eggplants .61Recipe for the Fried Version of the Same [floured-fried] .62Eggplant Isfîriyâ [crepes or pancakes].62A Vegetarian Version of the Same [eggplants] Prepared by Ibn Muthanna [whole eggplants].62Recipe for the Same Dish, Browned Version [ratatouille].62Recipe for the Boiled Version of It [eggplant halves] .62Three vegetable dishes from the cookbook of Ibrahim b. al-Mahdi.63Recipe for a Dish of Gourd Resembling Fish [batter fried] .63A Muzawwara [Vegetable Dish] Beneficial for Tertian Fevers and Acute Fevers .63Jannâniyya [the Gardener's Dish] [a vegetable omlette] .63CHAPTER 10: JEWISH DISHES .65Jewish Partridge [stuffed].65A Jewish Dish of Partridge.65A Jewish Dish of Chicken .65A Jewish Dish of Chicken [with stuffing] .66A Stuffed, Buried Jewish Dish [cassarole] .66A Jewish Dish of Eggplants Stuffed with Meat .67CHAPTER 11: FISH DISHES .68Advice on Fish Dishes in Their Varieties .68Recipe for Large Fish Such as Qabtûn and Fahl and Those Similar to Them .68Green Tafâyâ [stew] of Fish.68Basbâsiyya, a Fennel Dish .68White Tafâyâ [stew] of the Same .69Recipe for Fish in the Style of Jimli.69Another Version of the Same.69Dish made with Sarda [Pilchard], One of the Good Classes of Fish .69Recipe for Munashshâ, a Dish Made with Starch.70Fish Murawwaj .70Mahshi of Mixed Fish .70Sprinkled Fish [batter fried fish] .71Meatballs and Patties [Ahrash] of Fish .71Burâniyya of Fish .71Preparing Fish Roe .71A Pie of Sea or River Fish.72A Dish of Large Fish .72Making Fresh Fish with Eggs.72Tortoise or Mullet Pie .
Anonymous Andalusian Cookbook Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. The Book of Cooking in Maghreb and Andalus in the era of
