Vinegar Tharîda
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Vinegar Tharîda". [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:

Vinegar Tharîda, Which is One of the Best. Take the fatty meat from the fattest parts, chop it and put it in the pot with salt, onion, pepper, saffron, cumin, garlic, strong vinegar and a quantity of oil, put it on a moderate fire and when the meat is done put in what you have of vegetables, such as large tender turnips, eggplants and gourds, peeled and cooked separately [from the meat]. As for the eggplants, make the tharida with them whole and uncut, and the turnips likewise, and the gourds [should be] the largest possible, after pressing out their water. And add vinegar to taste and when it is all cooked, take it off the fire, moisten with it the crumbled tharid of leavened bread and repeat the moistening until it is ready, pour the couscous on it and it turns out marvelously.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

vinegar
salt
onions
pepper
saffron
cumin
garlic
oil
turnips
eggplant
gourds
bread

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:390>. Accessed on April 19, 2024, 8:04 pm.