Fish Tharîd
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Fish Tharîd". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Fish Tharîd. Pound well pieces of a big fish and add to them such as they will bear of egg white, pepper, cinnamon, enough of all the spices and a little leavening. Beat it until it is well mixed. Then take a pot and put in it a spoonful of vinegar, two of cilantro juice, one and a half of onion juice, one of murri naqî', spices, flavorings, pine-nuts, six spoonfuls of oil and enough salt and water, and put it over a moderate fire. When it has boiled several times, make the pounded [fish] meat into the form of a fish and insert into its interior one or two boiled eggs, and put it carefully into the sauce while it is boiling. Cut the remainder into good meatballs; take boiled eggyolks and cloak them with that meat also. Throw all this in the pot and when all is done, take the fish from the pot and the yolks cloaked with meat, and fry them in a frying pan until browned. Then cover the contents of the pot with six eggs, pounded almonds and breadcrumbs, and dot the pot (with yolks).



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

fish
bear
eggs
pepper
cinnamon
vinegar
onions
pine_nuts
nuts
oil
salt
yolks


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:117>. Accessed on August 23, 2019, 7:26 pm.




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