Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr
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 "Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr". [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:

Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr. It is one of the best of their dishes. Among them this fatir is made with fat chicken, while others make it with the meat of a fat lamb. Take whatever of the two you have on hand, clean and cut up. Put it in the pot with salt, onion, pepper, coriander seed and oil, and cook it until it is done; then take out the meat from the pot and let the broth remain, and add to it both clarified and fresh butter, and fry [or boil] it. Then fabricate crumbs of a fatîr that have been prepared from well-made layered thin flatbread cooked in the tajine with sourdough, and repeatedly moisten the dish [evidently, the dish in which the crumbs are] until it's right. Then spread on it the meat of that chicken, after frying it in the pan with fresh oil or butter and dot it with egg yolks, olives and chopped almonds; sprinkle it with cinnamon and serve it.



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]

chicken
sheep
salt
onions
pepper
coriander
suet
oil
broth
butter
eggs
yolks
olives
nuts
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
[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:397>. Accessed on December 15, 2019, 4:56 am.




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