Buraniyya (بورانية)

This is one of the most famous and emblematic dishes in medieval Arab cuisine. It is named after Būrān (807-884), the wife of the caliph al-Ma’mūn. Of Persian origin, she was the daughter of one of the ruler’s advisers, and was married to the caliph at the age of ten, but the wedding only took place when she reached 18. The event became legendary because of its opulence and excess; it is said to have lasted for forty days, with pearls being poured down on the couple who were sitting on a golden floor cover encrusted with precious pearls and sapphires. Balls of musk which contained the name of a gift (an estate, horse, etc.), were distributed to the multitude of guests, each of whom could subsequently lay claim to their gift. According to the historian Ibn Khaldun, one hundred and forty mule loads of wood had been brought three times a day for a whole year to the kitchen just for the wedding night, and all of it was consumed in that single night.

In Arab cookery, however, Būrān is even more famous; according to tradition, she was an accomplished cook, renowned for her fried aubergine dishes, which gained huge fame, and several recipes can be found in nearly all medieval Arab cookery books. Whether or not she actually made one for her husband during the celebrations is not known.

The recipe recreated here is a very simple — and delicious one — from The Sultan’s Feast, and requires meat, fried aubergine (in this case last week’s pickled aubergines were used), pepper, coriander seeds, mint, and onions. The meat and onion are boiled before being fried with the spices. The idea is that the meat and seasonings are the dressing for the aubergine.

Būrān’s name — and her recipe — lives on in the present day in the western Algerian burāniyya, which is known as mderbel in the East of the country (many thanks to @theconfusedarab for pointing this out). For the modern dish, take a look at @lapetitepanetiere‘s take on this. And, then, of course, there is the Spanish alboronía, a kind of ratatouille with aubergine still being the key ingredient, alongside other vegetables.

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