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⅞ lb lamb 1 c water
"spices": orach: 1 lb spinach
¼ t pepper 14 oz fresh cheese
½ t cinnamon 3 eggs
¼ t cumin 1 c bread crumbs
15 oz can chickpeas ⅛ t pepper
¼ t salt ¼ t cinnamon
2 T oil
Note: the cheese we used for this was a
“sweet cheese” (i.e. not salty) fron an Iranian
grocery.
Saute the lamb, spices, drained chickpeas
and salt in the olive oil about 10 minutes, until
the meat is browned. Add water and cook
about 20 minutes. Rinse spinach and cut in
half. Add the spinach, cook about 5 minutes,
stirring enough to get spinach down into water
so that it wilts. Cut the cheese into small
rectangles (about ¾"x¼"), add cheese, eggs
and bread crumbs. Cook a few minutes, long
enough to melt cheese, sprinkle pepper and
cinnamon on top, and serve.
Tharîda with Lamb and Spinach, Moist
Cheese and Butter
Andalusian p. A-55
This used to be made in Cordoba in the spring
by the doctor Abu al-Hasan al-Bunani, God have
mercy on him and pardon us and him. Take the
meat of a fat lamb, cut it and put it in the pot
with salt, onion juice, pepper, coriander seed,
caraway and oil; put it to the fire and when it
has finished, put in it chopped and washed
spinach in sufficient quantity, rubbed moist
cheese and butter. When it has finished, take the
pot off the fire and moisten with butter. Let there
be crumbs of bread moderately leavened, and put
your meat on them, and if he (God have mercy on
him) lacked lamb meat, he would make a tharida
of spinach, moist cheese, butter and the previously
mentioned spices and eggs instead of meat.
1 lb lamb 1 T olive oil
¼ t salt 10 oz spinach
2 t onion juice ½ lb fresh cheese
¼ t pepper 1 T butter
1 t coriander 3 7" pita breads (6 oz)
½ t caraway 1 T more butter
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Cut lamb to bite sized pieces. Put it in the
pot with salt, onion juice, spices, and oil, heat
through, turn down to a simmer, and cook for
15 minutes covered. Turn up heat and cook
another 5 minutes uncovered, stirring
periodically to cook off most of the liquid.
While the lamb is cooking, wash and chop
spinach, crumble cheese. Add spinach,
cheese, and 1 T butter to the lamb and cook
10 minutes. Tear up bread and put on a
serving platter. Add remaining butter to lamb,
pour it over the bread, and serve.
We used fresh cheese from an Iranian
grocery; other fresh crumbly cheeses, such as
queso fresco or some kinds of farmer’s cheese
should also work, although how salty the
cheese is will affect how much salt you want
to put in.
White Tharîda with Onion, called
Kâfûriyya (Camphor-White)
Andalusian p. A-55
This tharid is made with mutton or with
chicken and much clarified butter. Take young
fat meat, cut it up and put it in the pot with salt,
pepper, coriander seed, oil, mild clarified or fresh
butter. When it has fried in its fat and its spices,
throw into it some juice of pounded, squeezed
onions, about a ratl or more, so that the meat is
covered abundantly and finishes cooking; when it
is done, break the necessary amount of whole eggs
and soak with them a tharid of crumbs of white
leavened bread or leavened semolina, and with
clarified butter kneaded in it like ka'k (p. 75)
dough, and don't beat it much. When the tharida
absorbs and is level, put its meat on top of it and
serve it. There are those who make it with
pounded cut large onions.
1 lb boneless chicken thighs 1 T butter
1 t salt 1 lb onion
⅜ t pepper ⅜ lb bread
⅜ t coriander 2 eggs
2 T oil 5 T ghee
Cut up chicken in pieces an inch or two
across, combine with salt, pepper, coriander,
oil and butter, cook at medium high for 5-10
minutes until chicken appears cooked. Chop
onion and process to mush in a food
processor, strain out the juice and add juice to