There are very few rabbit dishes in mediaeval Arab cuisine. This particular recipe is entitled qanūra qunayna fī miqlā ‘ajība (‘wonderful rabbit en sauce in a frying pan’), qunayna being the Andalusian Arabic word for rabbit, while the qanūra method referred to frying with a sauce. It is included in a 13th-century treatise from Muslim Spain and is extremely flavoursome, as well as very simple to prepare. It goes well with rice, crusty bread or, why not, mashed potatoes! [Andalusian, fol. 16r.]
