How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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An alternative interpretation is that you are
poaching an egg on top of the Fuliyyah. If you
do it that way, start with only 1 ¾ c of water
so that the Fuliyyah will come out thicker.
Dishes with Grains, Bread, or Pasta
Tharid
Ibn al-Mabrad p. 18
Meat is boiled and bread is moistened with
the broth. Yoghurt, garlic and mint are put with
it and the meat is put with it. Likewise there is a
tharid without meat.
1 ½ lb meat 4 large cloves
3 ½ c water 8 sprigs mint (leaves only)
4 slices bread ½ c yogurt
Cut meat into bite-sized pieces and boil in
water about 30-40 minutes, by which time the
broth is down to about one cup. Crush bread
into broth, chop garlic and mint, and add them
and the yogurt to the bread mixture and serve
the meat over it.
Tharda of Zabarbada
Andalusian p. A-42
Take a clean pot and put in it water, two
spoons of oil, pepper, cilantro and a pounded
onion; put it on the fire and when the spices have
boiled, take bread and crumble it, throw it in the
pot and stir smoothly while doing so; pour out of
the pot onto a platter and knead this into a
tharda and pour clarified butter over it, and if
you do not have this, use oil.
2 T cilantro ¼ t pepper
4 oz onion 1 c breadcrumbs
2 c water 2 T ghee or oil
2 T oil
Wash and chop cilantro. Slice onion and
pound in a mortar (or run through the food
processor). Put water, oil, pepper, cilantro,
and onion in pot and bring to a boil. Add
breadcrumbs, stirring constantly, and heat for
5 minutes, then pour onto platter. Top with oil
or ghee; most people preferred ghee.
This is a fairly plain dish, rather like bread
stuffing. If you particularly like cilantro, you
may want to double it. For more elaborate
thardas or tharids with meat, see nearby
recipes.
White Tharîdah of al Rashid
Tr. Charles Perry from al-Warraq
Take a chicken and joint it, or meat of a kid
or lamb, and clean it and throw it in a pot, and
throw on it soaked chickpeas, clean oil, galingale,
cinnamon sticks, and a little salt. And when it
boils, skim it. Take fresh milk and strain it over
the pot and throw in onion slices and boiled
carrots. And when it boils well, take peeled
almonds and pound them fine. Break over them
five eggs and mix with wine vinegar. Then throw
in the pot and add coriander, a little pepper and
a bit of cumin and arrange it and leave on the
fire, and serve, God willing.
2 ¾ lb lamb 1 c milk
or 2 ½ lb chicken 1 ¼ lbs onion
2 15 oz cans chickpeas 5 oz almonds
2 T olive oil 5 eggs
¾ t galingale 1 ½ T wine vinegar
1 oz stick cinnamon 1 t coriander
1 T salt 1 ¾ t pepper
~5 c water or less 1 ¼ t cumin
1 ¼ lbs carrots
Cut up lamb or chicken, put it, chickpeas
(with liquid), oil, galingale, cinnamon sticks
and salt in a large pot with as little water as
will cover, boil 15 minutes. Meanwhile boil
carrots separately; drain them. Add milk,
sliced onion and carrots to the pot, boil
another 15 minutes. Grind almonds, combine
with eggs, and vinegar; add this mixture and
spices to the pot. Cook another five minutes,
serve.
An alternative interpretation of the recipe
omits the water, so that the meat is cooked in
the oil until partially cooked, then the milk,
onions, and carrots are added.
Tharids are normally made with bread or
breadcrumbs, and there is a Tradition that
tharid was the Prophet’s favorite dish. Bread
may have been good enough for the Prophet,
but not for Haroun al Rashid; this version uses
ground almonds instead.