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

103
Tharîda in the Style of the People of Bijaya
(Bougie, a city in Algeria) Which They Call
the Shâshiyya of Ibn al-Wadi'.
Andalusian p. A-55
Take the meat of fat spring lamb, from its
flanks, its chest and its fat part; cut it up and put
it in a pot with salt, onion, pepper and coriander
seed; put it on a moderate fire and when it is
almost done, add to it lettuce, spinach, fennel
“eyes” and tender turnips. When all is ready, add
peeled green fava beans and fresh cilantro; when
it is finished cooking, moisten with it the tharid
and arrange on it that meat, the vegetables and
the beans; put on top of the tharid, on the highest
part, a small amount of butter that will pour
down the sides among the vegetables. For that
reason it has been likened to the shashiyya of Ibn
al-Wadi, as if that white butter were the cotton
[tassel] of the shashiyya,[a fez with a white tassel,
characteristic of southern Morocco in our times
(CP)] that falls all over.
Comments from other recipes in this book
on how to make the tharid itself: “and moisten
with it a tharid crumbled from white bread
crumbs and leavened semolina well kneaded
and baked.” “A tharid of the crumb of
leavened bread…” “Then crumble enough
clean white bread and moisten it with the
sauce until it soaks it up.”
1 ¼ lb lamb ¼ c spinach
¼ lb onion ¼ c lettuce
2 ½ c water 1 t fennel
1 ½ t salt ¼ c green fava beans
½ t pepper 1 ½ t cilantro
1 ½ t coriander 8 slices bread = ~7 oz
6 oz turnips 2 T butter
Cut meat into 1" to 1 ½" cubes, chop
onion. Boil meat, onion, salt and spices
together over moderate heat until meat is
tender. Peel and chop turnips, add to meat and
cook until about three quarters done. Tear or
chop spinach and lettuce, chop fennel finely,
add to meat, cook. Shell beans, chop cilantro
and add. Tear up bread, mix with the broth
from the meat, put on platter and serve meat
and vegetables over it, and put butter on top.
Total cooking time 1 hour 45 minutes, more
or less.
Tharda of Isfunj with Milk
Andalusian p. A-27
Make isfunj from white flour and make it
well, and fry it. Add to it while kneading as
many eggs as it will bear. When you are finished
making it and frying it, cook as much fresh milk
as is needed and beat in it eggwhites and fine
white flour, and stir carefully until cooked. Then
cut the isfunj into small pieces with scissors and
moisten with the milk until saturated. Then melt
butter and throw on the tharid, and sprinkle with
sugar and use, God willing. [see quotes from
isfunj recipe p. 119]
⅛ c sourdough 2 c milk
⅜ c water 3 T more flour
2 c flour 3 egg whites
1 ½ eggs ¼ lb butter
oil for frying 2 T sugar
Dissolve sourdough in water and stir it into
the flour, then add eggs, stir and knead to a
reasonably uniform dough. Let it rise four
hours in a warm place. Make into thick patties
about 3" in diameter and ½" thick; fry in
about ½" of hot oil. Cut patties up into small
pieces with shears.
Put the milk on a medium heat, stir in flour
and beaten egg white with a whisk. Beat
frequently as you bring it slowly to a simmer,
simmer for about 5 minutes. Stir in the cut up
isfunj, add melted butter, sprinkle on sugar,
and serve.
Tharda of Lamb with Garbanzos
Andalusian p. A-31
Cut up lamb in large pieces and put with it
spices, soaked garbanzos, oil and salt. When it has
fried, pour in enough water to cover. And when it
is about done, throw in orach [a leafy vegetable
related to spinach]. When it is done, throw in
fresh cheese cut up in pieces like fingertips, and
break eggs into it and crumble bread in it, and
sprinkle it with pepper and cinnamon, God
willing.