The Perfect Tharîd (The Complete Tharîd)
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by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "The Perfect Tharîd (The Complete 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:

The Perfect Tharîd (The Complete Tharîd). Take fat beef from the chest, hip, shoulder blade, waist, neck, belly and from the fatty sites, cut it up and put it in a big pot with salt, onion, pepper, ginger, coriander seed, cumin and a quantity of oil, cook it over a moderate fire until it is ready; take the meat out of the pot and leave it to one side. Then take meat from a fat sheep, and do the same with it; cook it also in the pot with the spices that go best with it and oil until it is done and leave it also and the same with cooked chicken and young domestic pigeons or turtledoves cooked separately and fried birds. Take the broths of these specified meats and put them together in a clean pot, after removing the bones and add to it what is needed of strong vinegar, saffron, and pepper and what is needed of spices and prunes infused with vinegar; cook until it is done and moisten with it a tharid crumbled from white bread crumbs and leavened semolina well kneaded and baked. When it is properly moistened, put its meat on top. Arrange the beef in a circle on the dish, and near it the lamb, and on top of it the chickens, and at the lowest part of the platter put the pigeons and turtledoves. Spot on top of it the fried birds, meatballs and fried sausage, the ahrash, egg yolks, olives and chopped almonds; then sprinkle it with the necessary amount of ground pepper [the text says spikenard, but that is certainly a scribal error] and cinnamon; cover it with a flatbread (raghîfa) or isfîriyâ and serve it. It is a dish of kings and viziers.



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]

beef
rose_hips
salt
onions
pepper
ginger
coriander
suet
cumin
oil
sheep
chicken
pigeons
doves
birds
broth
bones
vinegar
saffron
prunes
bread
sausage
eggs
yolks
olives
nuts
spikenard
cinnamon


[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
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[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:389>. Accessed on October 20, 2019, 3:46 am.




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