Andalusian Cookbook: Table of Contents

An Anonymous Andalusian Cookbook of the 13th Century

Translated by Charles Perry

Recipe for Mirkâs (Merguez Sausage)
Recipe for Making Ahrash, Fried Lamb Patties
A Type of Ahrash
Meatball Dish
A Recipe of Isfîriyâ
Simple Isfîriyâ
Counterfeit (Vegetarian) Isfî riyâof Garbanzos
Royal Sanhâji
Mirkâs with Fresh Cheese
Recipe for the Dish Mentioned by Al-Razi
The Dish Sinâbi
The Dish Misri (Egyptian)
The Dish Jimli
The Dish Mukhallal
Recipe of Fartûn
Sweetened Mukhallal
'Ujja (Frittata) of Pigeons
Note on the Kinds of Roast
Roast in a Tajine
Recipe for Roast Chickens
Hen Roasted in a Pot in the Oven
Hen Roasted in a Pot at Home
Chicken Called Madhûna, Greased
Cooked Fried Chicken
Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]
Roast Lamb
Lamb Roast Badî'i
Lamb Roast with Its Skin
Roast Calf, which was made for the Sayyid Abu al-'Ala in Ceuta
Recipe for Roast Hare
Recipe for Small Birds Made of Sheep's Meat
Roast Lamb Breast [literally, "flank"]
Another Kind of Lamb Breast
Another Extraordinarily Good Lamb Breast
Recipe for an Extraordinary Sausage
On the Making of Marrow
The Making of Marrow Without Marrow, Which No One Will Suspect
The Making of Another Marrow
The Making of Another Marrow
The Making of a Good Marrow, Which Will Not Be Doubted
Recipe for Roasting It
Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)

Note on Thickened and Coated Dishes Recipe for Zîrbâja Its Recipe Recipe for Kâfûriyya, a dish made with camphor Maghmûm, The Veiled Dish The Making of Mu'affara Dusted which is Also Called Munashshiya Starched Recipe for Murûziyya Recipe for Ja'fariyya Recipe for Jullâbiyya, a Dish with Julep [Rosewater Syrup] The Making of Rafî', a Fine Dish The Making of a Dish of Small Birds The Making of a Dish of Pigeons, Doves, or White Starlings A Dish of Young Pigeons A Dish of Hare A Preparation of Remarkable Pigeons (Bûjûn) Recipe for a Dish of Partridge The Recipe of ibn al-Mahdi's Maghmûm Abbasid Chicken The Preparation of Jaldiyya (Leathery) Recipe for Thûmiyya, a Garlicky Dish A Chicken called Ibrâhî miyya Mahshi, a Stuffed Dish The making of Badî'i, the Remarkable Dish Another Badî'i Tajine with Cheese Recipe for Barmakiyya The Preparation of Bilâ ja A Dish With Prunes (Ijjâ s) Another Dish Like That with Saffron Another Like Dish Recipe for a Dish of Chicken or Partridge with Quince or Apple Boiled Dish of Stuffed Eggplants A Dish of Eggplants with Saffron A Dish of Fried Chicken Recipe for "Hunchbacked" Chicken Stuffed Lamb Breast in the Oven A Dish of Large Fish Recipe for Making Ahrash Recipe for Making Sinâ b Farrûj Mubarrad, Cooled Chicken Recipe for a Dish of Olives A Dish of Chicken with Mild Wine Recipe for a Hen Stuffed Without Bones An Extraordinary Dish of Chicken Sa'tariyya, a Thyme-flavored Dish Rashîdiyya A Good Dish A Dish of Chicken A Roast of Stuffed Shimâ s Farrûj Maghlûq, a Closed Dish of Chicken A Pie (Mukhabbazah) of Lamb A Chicken Pie Stuffed Rabbit A Hen Roasted in the Oven Recipe for the Roast of Kings Tajine of Birds' Giblets Qanûra of Rabbit in a Frying-Pan, which is Notable An Extraordinary Stuffed Rabbit A Chicken Dish Recipe for Making Qaliyya With a Covering Jewish Partridge The Making of Cooled Chicken A Jewish Dish of Chicken Recipe for a Dish of Goose and Stuffing A Jewish Dish of Partridge A Recipe for Roast Partridge Recipe for Farrûj Mubarrad, Cooled Chicken A Stuffed Dish of Chicken (Cooked) in the Oven A Jewish Dish of Chicken Egyptian Chicken A Chicken Known as Zukaira Recipe for an Extraordinary Chicken Dish Tharda of Khabîs with Two Chickens A Stuffed, Buried Jewish Dish A Green Dish Stuffed with Almonds Fish Tharîd

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 How It Is Made 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 Simple White Tafâyâ, Called Isfîdhbâja Its Recipe: Recipe for White Tafâyâ: Another Kind Recipe for White Tafâyâ with Almonds Recipe for Fried Tafâyâ, Which Was Known in Morocco as Tâhashast Another Kind of Tafâyâ: the Eastern Style Recipe for a Pot-Roast, Good for the Old, the Moist of Body and Moist Stomachs Recipe for Meatballs Used in Some Dishes, such as Tafâyâ, Jimli, and Others Making Stuffed Isfunj Mujabbana (Cheese Pie) of Ruqâ q (Thin Flatbread) A Pie of Pullets or Starlings A Pie of Sea or River Fish Layered Loaf (Khubza Muwarraqa) Loaf Kneaded with Butter The Making of Qatâif Sukkariyya, a Sugar Dish from the Dictation of Abu 'Ali al-Bagdadi A Sukkariyya from His Dictation Khabîsa from His Dictation Khabîsa with Pomegranate [p. 27 verso] Four-Ingredient Khabî sa A Dish Made with Khabî s A Dish of Eggplants The Making of Stuffed Eggs A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood A Dish of Sikbâj, Praised for its Nutritive Value Recipe for Khubaiz with Meat The Making of Qâhiriyâ t The Making of Dafâir, Braids The Making of Râs Maimû n, Monkey's Head Recipe of the Necessities of Bread and Confection Stuffed Monkey-Head A Dish of Partridge The Making of Qâdû s A Qâdûs with Meatballs Stuffing Lamb with Cheese Preparation known as Hashîshiyya, a Grassy Dish A Recipe for Stuffed Qursas Another Qursa Recipe Tharda with Flat Breads in a Tajine Tharda of Isfunj with Milk The Preparation of Aqrû n The Preparation of âdhân (Ears) The Making of Hadîdât (Pieces of Iron) Risen Sweet Recipe for Mu'aqqad (Nougat) of Sugar The Making of Fâlû dhaj Mu'aqqad of Honey A Preparation Known as Sweet Cane Stuffed Muqawwara, a Hollowed Pastry Recipe Known as the Tharda of the Emir The Making of Khabîs The Extraction of Meat Juice for Invalids A Dish which Reduces Appetite and Strengthens the Stomach A Dish of Meat Juice 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 Tuffâhiyya, Apple Stew A Dish of Safarjaliyya, Good for the Stomach Sikbâj 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 Moistnesses Tharda of Meat Tharda of Meat and Eggplants Tharda of Meat with Turnips and Walnuts Tharda of Lamb with Garbanzos Tharda with Heads of Swiss Chard A Dish Like That, With Sparrows Another, Called Mukallala (Crowned) Another, Called Mudhahhaba (Gilded) Preparation of a Tharda of Two Chickens, One Stuffed With the Other The Spice Mixture: Preparation of Meatballs from Any Meat You Wish: Preparation of Meatballs from Chicken Breasts: Preparation of Sanbûsak (Stuffed Dumplings): Tharda of Chicken Tharda of Tafâyâ Covered (Crusted) Tafâyâ Stuffed Tafâyâ Mukhallal of Chicken and So Forth TafâyâSaqlabiyya, TafâyâSaqaliba-Style A Dish of Murri from Any Meat You Wish Burâniyya A Remarkable Dish in Which is Safîriyya of Eggs A Dish of Auhashi of Fat Ram A Dish With Eggplants Jimliyya Green Dish Dish of Meat with Walnuts and Mastic Dish of Meat with Cauliflower Safarjaliyya, a Quince Dish Making a Green Hen Widgeon, Known as the Sparrow Hawk Jimliyya of Legs and Breast of Squab Stuffed Goose Partridge Sliced Chicken A Dish of Whole Turtledoves A Jointed Hen, Veiled and this dish with partridge is also extraordinary Chicken with Stuffed Eggplants A Coral Dish of Chicken A Reddish-Brown Dish of Chicken Palace Chicken with Mustard The Green Dish Which Umm Hakima Taught A Dish of Pullet Dish Known as Mulahwaj (the Hasty Dish) Another Good Dish Recipe for a Good Dish Covered With Pine-nuts To Make the Dish Asfar (The Yellow Dish) Another Partridge Dish Another Partridge Dish Jûdhâba with Qatâ if A Remarkable Stuffed Mutajjan (Fried Dish) A Similar Mutajjan with Meat Balls A Remarkable Tajine Tabâhaja, Which is Fried Meat Another Tabâhajiyya Another Tabâhajiyya Another Tabâhajiyya Another with Pistachios and Sugar A Dish of Meatballs Another Dish of Meat Balls Stuffed Asparagus Stuffed Eggs A Dish of Eggs with Meat Another Egg Dish A Roast of Meat A Roast of Meat Making Fresh Fish with Eggs Tortoise or Mullet Pie [p. 43, recto] ...[about four words missing]... a Dish of Sourdough To Make Isfîriyâ Isfîriyâin the Manner of the Market Folk ...[title missing, about a third of a line]... Dish of Chicken When it is Roasted Dish of Chicken or Whatever Meat You Please Bedouin Chicken Dish of Stuffed Chicken (or Pullet) Another Dish Eggplant Dish Known as the Arabic Dish Prepared With Fried Eggplant Dish with Truffles and Meat Preparing Liftiyya (a Dish of Turnips) with Walnuts and Sugar Meat Soup with Cabbage Persian Muthallath Preparing a Dish With Cardoon Preparing a Dish of Cardoons with Meat Preparation of Baqliyya of Asparagus Preparing Asparagus with Meat Stuffing Making Baqliyya of Asparagus Making Baqliyya with Eggplants Preparing Mallow With Jerked Meat Preparing the Dish Dictated by Abu Ishaq Making 'Umâniyya [or possibly 'Ammâniyya] Complete Jimliyya Meat Roasted Over Coals Roast Starling Flank of Lamb Roast in the Oven Preparing Maslûq al-Saqâ liba, Boiled Dish of the Saqaliba Al-Ghassani's Tharda Zabarbada [Zîrbâ ja] of Fresh Cheese Tharda of Zabarbada Preparing Tabâhaja of Burâniyya Dish of Chestnuts with Lamb Preparation of Chestnut Qaliyya Preparing Covered Tabâhajiyya [Tabahajiyya Maghmuma] Dish of Meat With Pistachio [p. 47, verso] Dish of Lamb With Truffles Chicken Covered With Walnuts and Saffron Another Dish Covered with Ground Almonds Another Dish, Which Is Covered with Cilantro Juice Dish with Pine Nuts Another Dish, Covered with Pistachio Jaldiyya of Chicken Chicken Dish With Wine Another Preparing the Servants' Dish

From the Cook Book of Ibrahim b. al-Mahdi [p. 48, verso] And Among Them Is Himmasiyya (a garbanzo dish) Stuffed Burâniyya Honey Recipe Preparing Saqlabiyya (Dish of the Saqaliba) Fresh Beans With Meat, Called Fustuqiyya Recipe for a Good Dish Recipe for the Chicken Dish known as Sabâhi (of morning) Recipe for a Dish of Partridge with Honey Recipe for the Dish Known as Maghmûm (Veiled) Recipe for a Dish of Pullet or Partridge A Jewish Dish of Eggplants Stuffed with Meat A Sicilian Dish Chicken In the Oven [Title missing] Information About Baqliyyat (Vegetable Dishes) and Mukhaddarat (Greened Dishes) How You Make It Qar'iyya, a Dish of Gourd Preparation of Plain Liftiyya Also Recipe for White Karanbiyya, a Cabbage Dish Recipe for Clarified (or Repeated) Liftiyya Muthallath with Heads of Lettuce Making Baqliyya (Vegetable Stew) of It Baqliyya Mukarrara (repeated or refined dish of vegetables) Basbâsiyya (a dish of fennel) A Baqliyya of Ziryab's Safarjaliyya, a Dish Made With Quinces Tuffâhiyya, a Dish Made With Apples Preparing Narjisiyya (Narcissus-stew) With Carrots Preparing Râhibi, the Monk's Dish How to Make Râhibi Another Recipe Another Dish of the Same With (Onion) Drippings Râhibi in a Tajine [round clay casserole] Sanhâji Making Dishes Prepared With Eggplants Preparing The Complete Burâ niyya A Dish of Eggplants Without Vinegar Dish of Eggplant Preparing Tuffâhiyya (Apple Stew) with Eggplants Preparation of Musa'tar (a Dish Flavored With Thyme) of Eggplants Preparation of Arnabi Description of Mahshi (a stuffed dish) With Eggplants Preparing Mahshi with Eggplants and Cheese Another Type of Mahshi Another Recipe for the Same Recipe for Eggplant Mirkâ s Recipe for Dusted Eggplants Recipe for the Fried Version of the Same Eggplant Isfîriyâ A Vegetarian Version of the Same Prepared by Ibn Muthanna Recipe for the Same Dish, Browned Version Recipe for the Boiled Version of It Recipe for a Dish of Gourd Resembling Fish, with which you may deceive the invalid who desires fish and the like. A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers Jannâniyya (the Gardener's Dish)

Advice on Fish Dishes in Their Varieties Recipe for Large Fish Such as Qabtûn and Fahl and Those Similar to Them Green Tafâyâof Fish Basbâsiyya, a Fennel Dish White Tafâyâof the Same Recipe for Fish in the Style of Jimli Another Version of the Same Dish made with Sarda (Pilchard), One of the Good Classes of Fish Recipe for Munashshâ, a Dish Made with Starch Fish Murawwaj Mahshi of Mixed Fish Dusted Fish Meatballs and Patties (Ahrash) of Fish Burâniyya of fish Preparing Fish Roe

Kinds of Starch Dishes: Couscous, Rice, Meat Porridges (Harisas), Noodles and the Like. The Perfect Tharîd (The Complete Tharîd) Vinegar Tharîda, Which is One of the Best Soldiers' Couscous (Kuskusû Fityâni) I Have Seen a Couscous Made with Crumbs of the Finest White Bread White Tharîda with Onion, called Kâfûriyya (Camphor-White) Tharîd Mudhakkar with Vinegar and Whole Onions Tharîda with Lamb and Spinach, Moist Cheese and Butter Tharîda in the Style of the People of Bijaya (Bougie, a city in Algeria) Which They Call the Shâshiyya of Ibn al-Wadi'. Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr Recipe for Fidaush (Noodles) [p. 58, verso] Preparation of the Cooking of Itriyya Preparation of Rice Cooked Over Water [a double boiler method] Recipe for Milk Tharî d Making Muhallabiyya Its Recipe Recipe for Folded Bread from Ifriqiyya How Rice Is Cooked in the East Lamtûniyya Mu'allak and Maqlû Recipe for Mu'allak Recipe for Maqlû Tharîd Made with Fattened Chickens or with Well-Fed, Fattened Capons Tharid Made with Garbanzo Water, Chicken, Cheese and Olives; It is Good for Him Who Fasts Recipe for a Tharîd Soaked in the Fat of Ten Fattened Chickens Recipe for Rice Dissolved With Sugar Information about Harîsa According to its Kinds The Method of Making It Rice Harîsa Recipe for Harîsa Made with White Bread Crumbs Instead of Wheat Recipe for Tharîd Shabâ t Royal Jashîsha (Grits) Which Provides Wholesome Nutrition Good Jashîsha: It Fattens Thin Women and Men 'Asîda Which Fortifies and Nourishes Much and Fattens 'Asîda Made with Grits that Nourishes and Fattens

Mention of the Varieties of Rafîs and Dishes of Bread and Sweets and the Sort Recipe for Making Jûdhâ ba, Called Umm Al-Faraj: It is an Eastern Dish Recipe for Simple Jûdhâ ba Jûdhâba Beneficial for the Cold and It Strengthens Coitus Preparation of Kunâfa Preparation of Musammana [Buttered] Which Is Muwarraqa [Leafy] Recipe for Shabât with Fat Recipe for Honeyed Rice Recipe for Mujabbana (Fried Cheese Pie) Manner of Making it Recipe for Mujabbana with "Eggs" Recipe for the Three-Part Mujabbana Recipe for a Mujabbana with Semolina Recipe for Oven Cheese Pie, Which We Call Toledan Recipe for Qursa Made with Fat Recipe for Qaijâta, Which is Made in al-Andalus, and it is called "Seven Bellies." Recipe for Mushahhada (Honeycombed), which is Muthaqqaba (Pierced) Recipe for Murakkaba, a Dish which is Made in the Region of Constantine and is Called Kutâ miyya Recipe for Murakkaba Layered with Dates Royal Rafîs A Good Royal Rafîs Recipe for Rafîs with Soft Cheese Rafîs Cooked with Soft Cheese Qursa (Small Round Flat Loaf) with Dates, One of the Dishes of the People of Ifriqiyya Tunisian Qursa (Small Round Flat Bread) According to Another Recipe Recipe for Tarfist, a Dish of the People of Fez Recipe for Ka'k (Biscotti) The Preparation of Ka'k Preparation of Khushkalâ n Preparation of Khubaiz (Little Bread) that is Made in Niebla Recipe for Mishâsh Another Mishâsh Another Variety of It Preparation of Jauzînaq (Walnut Marzipan) Preparation of Qâ hiriyya Oven Qâhiriyya Sun-Dried Qâhiriyya Qâhiriyya Which is Called Sâbûniyya Sanbûsak Sanbûsak of the Common People Recipe for Abbasid Qatâ if The Dish Ghassâni Recipe for Mu'assal of Meat Recipe for Mu'assal, Used Among Us as the Last Dish White Mu'assal A Mu'assal Used in Tunis at Banquets Preparation of Zulâ biyya Fâlûdhaj Its Preparation with Sugar White Fâlûdhaja With Milk; It is Eastern A Sweet of Dates and Honey Recipe of Ma'âsim (Wrists) Sukkariyya, A Sweet of Sugar An Eastern Sweet A Sweet Called Ma'qû da A Sweet from Syria Rukhâmiyya, a Marble Dish Preparation of Sugar Qursas Preparation of Fânîd (Pulled Taffy) Sukkariyya, a Sugar Dish Excellent Fâlû dhaj Making of Elegant Isfunja ("Sponge") Preparation of Qursas Elegant Qursa Stuffed Qanânît, Fried Cannoli Its Preparation Preparation of Juraydât, Small Locusts Ka'k Stuffed with Sugar Ka'k of Sugar Also Cast Figures of Sugar Fruit Made of Sugar [Marzipan] Preparation of What is known as Fustuqiyya of Sugar Preparation of Kashkâ b [Added section on medicinal drinks and preparations]

Chapter One: on Drinks The Great Drink of Roots The Little Drink of Roots: Way of Making It Syrup of Aloe Wood [Stem?]: Way of Making It Syrup of Citron Leaves: Way of Making It The Great Cheering Syrup: Way of Making It A Syrup of Honey Recipe for Honey-Water The Recipe for Making a Syrup of Julep Syrup of Sandalwood: Way of Making It Formula for Making a Syrup of Mastic Syrup of Harir: 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 Maryût Syrup of Hyssop Syrup of Basil Syrup of Simple Sikanjabîn (Oxymel) Syrup of Pomegranates Syrup of Sour Grapes Syrup of Isfitân Syrup of Lavender (Halhâ l) Syrup of Lemon A Syrup of Benefit Against the Burning of Jaundice and Ringworm A Syrup which Dries Black Bile and Phlegm Syrup of Jujubes Syrup of Thistle Syrup of Tamarind Syrup of Carrots Syrup of Apples

Second Chapter: on Pastes Carrot Paste Green Walnut Paste Quince Paste Paste of Honeyed Roses Violet Paste Mint Paste Tîqantast Paste Qirsa'nat Paste A Paste which Fortifies the Stomach, the Liver, and the Brain Orange Paste Caraway Paste Electuary (Juwârish) of Mint Electuary of 'Ud Qimâ ri Electuary of Cloves Electuary of Musk Electuary of Red Sandalwood Electuary of White Sandalwood

Fourth Chapter: On Medicinal Powders (Sufûfât) Another Delicate Medicinal Powder A Powder Which Cleans the Stomach ...[four lines missing]... Powders That Digest The Food

Editor's Notes

Some General Notes on Islamic Cooking

Glossary and Translator's Explanations

Back to my Medieval Page

Back to my Home Page