|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 toIbn 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.
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  OTRO PLATO LLAMADO RIŶLIYYA, p 25
2 qts lamb broth
1 bunch purslane
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.
 As purslane was not available, watercress was used. Spanish is another possible substitute.
FADALAT LA COCINA ARABIGO-ANDALUZA SEGN UN MANUSCRITO INEDITO
 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.