Photo from: Peter Neish
As almost all festivities, this one ends with street dancing and singing into the wee hours of the morning during which the merrymakers sprinkle flower perfumes on each other. [Benavides-Barajas. Alhambra. 1999:54; and Van Dozel. 1994:100-101]
A DISH CALLED TAFAYA BLANCA ADAPTED FROM MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS, SECCIÓN SEGUNDO, SOBRE LAS DIFERENCTES CLASES DE CARNE DE CUADRUPEDOS, CAPÍTULO SEGUNDO, SOBRE LA CARNE DE OVINO, 1. PLATO QUE SE LLAMA TAFĀYĀ BLANCA, p 148
2 lb lamb 
Photo by: Lord-Williams
¼ c olive oil1 tsp ginger scrap-pings
salt to taste
1 tbsp coriander
3 small onions quartered
1 lb meatballs (optional)
Select meat from breast, trotters and ribs of a tender lamb. Cut and clean. Put them in a pot. Add water and olive oil. Put the remaining ingredients in a cloth and tie it. Put it in the pot with the meat and water. When the water begins to boil, remove the sachet, leaving th meat to boil until done. If wanted, add meatballs. When the meat is ready brown it letting the fat rise. After serve should the Almighty so desire. This dish can be made with kid or chicken; make as indicated above as is God's will.
 Optional. It can be lamb, goat or chicken.