Laymun Marakibi (Salted Lemons)
Laymun Marakibi (Salted Lemons) There are a couple of ways to make this. The period translations read: 1st Translation: Pickled lemons are done in the manner thus; Slice lemons. Sprinkle with salt. Drain of...
Category: Medieval Middle Eastern Redactions
Kunafa (Shredded Dough Pastry)
Kunafa (Shredded dough pastry) The original translation is a bit tricky on this recipe. This is what I call a reverse redaction as the original I found is actually a modern day recipe with...
Hubaishiyya (Meat with carrots and Raisins)
Hubaishiyya (Meat with Carrots and Raisins) This dish can be made with any type of meat i.e. beef, venison, duck etc. I chose to use chicken as it was conveniently in my freezer when...
Zabib Wa-Nana Raisins and Mint
Zabib Wa-NaNa (Raisins and Mint) This next recipe is the first step for another recipe. I figured you would want this recipe instead of having to guess where the raisins and mint came from...
Fish in the style of Jimli
Fish in the Style of Jimli (Fish w/Prunes) The original recipe’s translation is as follows from A Collection of Medieval and Renaissance Cookbooks, pp. A-52/An anonymous Andalusian Cookbook of the Thirteenth Century Translation: Take...