Appendix 1 Bunk, the Mystery Ingredient
äºBest of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn RazÄ«n al-TujÄ«bÄ« (1227â1293)
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Nawal Nasrallah
Nawal Nasrallah
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On Bread, TharÄyid, Soups (AḥsÄʾ), Pastries, and the Like; and It Has Five Chapters
On Meats of Quadrupeds, and It Has Six Chapters
On Dishes with Various Types of Poultry, and It Has Seven Chapters (136r)
And It Has Three Chapters: On a Dish Called á¹¢inhÄjÄ«, Stuffed Tripe, and á¹¢inhÄjÄ« Tongue
On Varieties of Dishes with Fish and Eggs, and It Has Two Chapters
On Dairy Foods (AlbÄn), and It Has Three Chapters
On Vegetables (Buqūl) and the Like, and It Has Ten Chapters
On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters
On MuÊ¿assalÄt and All Sorts of Confectionary (ḤalwÄʾ), with All Kinds of Variations, (186r) Made with Honey and Sugar. It Has Seven Chapters
On Pickles and Condiments (KawÄmikh) and Other Related Preparations for Varieties of Vinegar and MurrÄ« (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters
On Cooking JarÄd (Locusts), QumrÅ«n (Freshwater Shrimps), and AghlÄl (Edible Land Snails)
On Handwashing Preparations (GhÄsÅ«lÄt), and It Has One Chapter