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

½ lb butter 1 c water
5 c flour ¾ lb =~1 ¼ c sourdough
1 t salt
Note: we assume that “make bread from it”
requires water and leavening.
Soften butter and mix into flour; add salt.
Mix lukewarm water with sourdough starter
and stir into flour mixture; knead until
smooth. Transfer to a greased ceramic or
pyrex baking dish, cover with a damp cloth,
let rise 3-4 hours. Heat oven to 350°. Bake
bread about 55 minutes, remove from dish,
invert and bake another 20 minutes. Remove
from oven, cover with cloth for 10 minutes,
then serve.
Recipe for Folded Bread from Ifriqiyya
Andalusian p. A-57
Take coarsely ground good semolina and
divide it into three parts. Leave one third aside
and knead the other two well and it is made from
it. Roll out thin bread and grease it. Sprinkle
some of the remaining semolina on top and fold
over it and roll it up. Then roll it out a second
time and grease it, sprinkle some semolina on top
and fold it over like muwarraqa [p. 121]. Do this
several times until you use up the remaining
third of the semolina. Then put it in the oven and
leave it until it sets. Remove it when tender but
not excessively so. If you want, cook the flatbreads
at home in the tajine. Then crumble it and with
the crumbs make a tharid like fatir, either with
milk like tharid laban, which is eaten with butter
and sugar, or with chicken or other meat broth,
upon which you put fried meat and a lot of fat.
Dust it with cinnamon and serve it.
3 c semolina ~ ¼ c olive oil
⅔ c water
Knead 2 c of semolina with the water for
about 10 minutes, until smooth. Roll out to
about 12"x12". Spread with about 2 t oil,
sprinkle on 2-3 T semolina. Fold in half, roll
up, mash together. Repeat about five more
times, until all the last cup of semolina is used
up.
Roll out to about 12"x10". Bake in 300°
oven on an ungreased cookie sheet for about
76
50 minutes, until baked but not crisp (except
thin parts).
For a recipe for the “tharid like fatir” that
is to be made with this, see page 102.
Meat with Sauce or Stew
Palace Chicken with Mustard
Andalusian p. A-35
Cut up the chicken and place in a pot with
salt and onion pounded with cilantro, oil,
coriander seed, pepper and caraway; put it on the
fire until it boils, and when it has boiled gently,
add cilantro juice, vinegar, and murri, and let the
vinegar be more than the murri; when it has
cooked, pound peeled almonds fine and stir with
egg and some pepper, green and dried ground
coriander and a spoon of prepared mustard; pour
all this into the pan and add three cracked eggs
and take it to the hearthstone to rest for a while,
and serve, God willing.
2 ½ lb chicken 2 T olive oil
1 ⅜ lb onion 2 T murri (see p. 5)
¼ c cilantro 3 T vinegar
3 T cilantro juice ¼ lb blanched almonds
(from ¼ c cilantro) 1 egg
1 t salt ¼ t more pepper
2 t coriander 2 T more cilantro
¾ t pepper 4 t mustard powder
2 t caraway 3 more eggs
Cut up chicken into separate joints; chop
onion. Make cilantro juice (p. 8). Cook the
chicken, etc. in oil over medium high heat 10-
15 minutes. Add murri, vinegar, and cilantro
juice, reduce heat to medium and cook 20
minutes. Grind almonds in food processor
almost to flour. Mix in a bowl ground
almonds, egg, and the rest of the spices. Stir
into the pot, mixing well, and turn heat to low;
crack eggs on top of sauce, cover, and let sit
until eggs are poached (about 10-15 minutes).