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

Al-Ghassani's Tharda
Andalusian A-42
Take fat meat and cut it up, arrange in a large
pot and throw in coriander seed, chopped onion,
cilantro, caraway, pepper, soaked garbanzos, three
whole eggs and enough water to cover the meat
and salt; when the meat is done, reduce the fire
below it and throw in two dirhams of saffron;
when you see that it is colored, remove part of the
sauce, leaving enough to cover the meat; boil the
meat with the saffron and then take off the fire,
strain the sauce and leave in the pot, take one kail
of sauce and three of honey, then take the pot to
the fire and bring it to the boil three times with
the honey and the sauce. Then take best white
bread, crumble it and sieve the crumbs, cover the
pot with them and put in it fat and pepper; pour
into the platter over bread soaked in the broth
and serve, God willing.
18 oz lamb 1 ⅝ c water
1 lb onion ½ t salt
½ t coriander ⅛ t saffron
2 T cilantro 6 T honey
½ t caraway ¼ lb bread
½ t pepper 3 T melted lamb fat
2 15 oz cans chickpeas ½ t+ pepper
3 eggs 11 slices bread
Cut lamb in 1" cubes; combine lamb,
onion, etc, in pot, breaking the eggs in whole
to poach in the pot. Simmer about 30 minutes
(until the lamb is cooked), mostly uncovered,
stirring occasionally. Lower heat, add saffron,
simmer 10 minutes, stir a little to spread the
saffron. Turn off the heat, remove 2 T of
sauce, mix it with honey and return the
mixture to the pot. Bring back to a boil, then
convert ¼ lb of bread to crumbs—you may
find a food processor useful—run them
through a strainer and stir them in. Add fat
and pepper. Arrange sliced bread, toasted if
you like, on a large platter (10-12"). Spoon
liquid part of the broth onto the bread, then
ladle everything on top.
102
Tharid that the People of Ifriqiyya
(Tunisia) Call Fatîr
Andalusian p. A-55
It is one of the best of their dishes. Among
them this fatir is made with fat chicken, while
others make it with the meat of a fat lamb. Take
whatever of the two you have on hand, clean and
cut up. Put it in the pot with salt, onion, pepper,
coriander seed and oil, and cook it until it is done;
then take out the meat from the pot and let the
broth remain, and add to it both clarified and
fresh butter, and fry [or boil] it. Then fabricate
crumbs of a fatîr that have been prepared from
well-made layered thin flatbread cooked in the
tajine with sourdough, and repeatedly moisten
the dish [evidently, the dish in which the crumbs
are] until it's right. Then spread on it the meat of
that chicken, after frying it in the pan with fresh
oil or butter and dot it with egg yolks, olives and
chopped almonds; sprinkle it with cinnamon and
serve it.
2 ¼ lbs chicken ¼ c almonds
or lamb 2 T ghee
1 c water 2 T butter
½ t salt ½ recipe “folded bread”
½ lb onion (p. 76)
½ t pepper or ½ lb pita
1 t coriander 3 T more oil or butter
2 T oil olives
4 eggs ½ t cinnamon
Combine meat, water, salt, sliced onion,
pepper, coriander, and oil in a pot, simmer
about an hour. Hard boil eggs and remove the
yolks, chop almonds coarsely. Take the meat
out, add 2 T each ghee and butter to the broth,
boil about 5 minutes. Crumble the flatbread,
line the bottom of a pot with it, gradually add
about 1 ½ - 2 c of the broth mixture—as much
as the crumbs will absorb.
The chicken at this point is falling off the
bones; let it. Put the meat in a frying pan over
a medium heat and fry in butter, using a total
of about 3 T. Put the meat on top of the
crumbled flatbread, dot it with yolks from
hard boiled eggs and olives, sprinkle on
chopped almonds, sprinkle with cinnamon,
serve.