Tharîd Mudhakkar with Vinegar and Whole Onions
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 "Tharîd Mudhakkar with Vinegar and Whole Onions". [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:

Tharîd Mudhakkar with Vinegar and Whole Onions. Take fat beef, cut it in the pot with salt, pepper, coriander seed, saffron, cumin and strong vinegar; when it is almost cooked, add big whole onions without cutting them, cooked separately, and finish cooking it all; when it has finished cooking, take the pot from the fire and moisten with it a tharid crumbled from clean bread kneaded with white flour dough, and when the tharid absorbs it and is level, arrange the meat and the whole onions and serve it. And you might moisten couscous with it.



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
onions
beef
salt
pepper
coriander
suet
saffron
cumin
bread
flour


[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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Bibliography

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:394>. Accessed on December 15, 2019, 4:45 am.




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