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Monday, May 18, 2015

IBN RAZĪN WITH HIS 13TH C RECIPE FOR RIŶLIYYA, A LAMB DISH


Doors in narrow streets
Photo from: Maistra
Abū l-Qāsim ibn Muhammad ibn Abī Bakr ibn Razīn al-Tuŷībī al-Andalusī. (1227 or 1229[?]-1293). He was a native of Murcia. His grandfather was of the elite class, owned slaves and converted from Christianity to Islam. The family moved there from Segura prior to
Ibn Razīn’s birth. His father died when young. A cousin on the paternal side of the family became his guardian and saw to it that Ibn Razīn was well educated.

Granja believes that he wrote Fadālat Al-Jawān ("Delights of the Table") between 1238 and 1243, after the reconquest of Valencia by Jaime I of Aragon, and before Fernando III of Castile reconquered Murcia. Marín, however, believes that he wrote the MS during the second half of the 13th C.


Riŷliyya Served as Tastey Soppes

Photo by: Lord-Williams
Ibn Razīn left Murcia with his cousin sometime between 1247 and 1248 and went to live in Ceuta where Ibn Razīn continued his studies. In between 1251 and 1252, he moved to Béjaïa on the Barberry Coast (today Angelia) where he studied under Ibn al-Abbār who had a big influence on him intellectually.

In 1259 he moved to Tunis where he was a highly regarded aristocrat noted for his wisdom in intellectual circles. He taught courtesans and worked for the government as a secretary on various occasions. It is known that he wrote other manuscripts but only the titles have survived. He wrote poems and artistic and historical prose and epistles.

[Ibn Razīn/Granja. 1960:11-12; and Ibn Razīn/Marín. 2007:11-70]

RIŶLIYYA, A LAMB DISH ADAPTED FROM LA GRANJA SANTAMARÍA’S TRANSLATION OF FADALAT [120] OTRO PLATO LLAMADO RIŶLIYYA, p 25

Ingredients

Riŷliyya on a Platter 
with Sauce on the side
Photo by: Lord-Williams
1 lb lamb deboned flank
2 qts lamb broth
1 bunch purslane[1]

4 eggs

Preparation

Boil lamb in broth

Cut the purslane as finely as possible. Wash it carefully with salt and rub by hand to remove the mucilage.When the lamb is done add the purslane. Break eggs on top of the ingredients in the pot and let them pouch. As soon as the eggs are done, remove the ingredients from the pot.

The recipe does not explain whether to serve this as soppes or to serve the ingredients on a platter and save the broth to made a sauce.

A variation could also be to thicken the purslane with a cup of the broth and ¼ c flour to make a sauce to serve over a vol au vent. That would leave enough broth to make a sauce for the meat.



[1] As purslane was not available, watercress was used. Spanish is another possible substitute.


FADALAT LA COCINA ARABIGO-ANDALUZA SEGN UN MANUSCRITO INEDITO
[120] OTRO PLATO LLAMADO RIŶLIYYA, p 25
TRANSLATED FROM HISPANO-ARABIC TO CASTAELLAN
BY FERNANDO DE LA GRANJA SANTAMARÍA

Se toma la carne necesaria de borrego, y se prepara como la anterior. Cuando se ha puesto la olla a la lumbre se coge verdolaga tierna y nueva, que no tenga semillas, cortándose lo más fina posible. Se lava cuidadosamente con sal y se frota con las manos para quitarle la viscosidad. Luego se pone en la olla con la carne, y cuando está todo cocido se cogen huevos, se cascan y se echan en la olla, como se dijo antes, en esta misma parte del libro; se remueve con cuidado y se deja al rescoldo para que siga cociendo suavemente y se cuajen los huevos. Luego se sirve en una fuente y se come.



SUSAN LORD’S TRANSLATION INTO ENGLISH
CULINARY ABUNDANCERIYLIYYA, A LAMB DISH [361] EGGPLANT OMLET

Select meat required from a yearling lamb and prepare as above. While cooking take young tender seedless purslane and cut it as finely as possible. Wash it carefully with salt and rub by hand to remove the mucilage. Then add it to the pot with the meat and when all is cooked crack eggs and add them to the pot as above; gently stir and leave them on the heat to cook gently for the eggs to poach. Serve in a dowl.  .


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