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Tharda Of Khabîs With Two chickens

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Tharda of Khabîs with Two Chickens. Slit the throat of two chickens and take out the entrails, pound them and put spices with them and season them with all the flavorings and murri naqî'. Pound them with breadcrumbs, almonds, pine-nuts, and pistachios, beat all this with fifteen eggs, boil eggyolks and stuff a chicken with this filling and sew it up and put it in the pot with a ratl and a half of water and half a ratl of oil. Boil it over a moderate fire and when it is almost cooked, throw in two ratls of honey and four dirhams of saffron, and when the chicken is colored, take it out and put khabis on top of the honey, and cook it until it is thick. Then take the breast of the second chicken and make isfîriyya with it, with pepper, cinnamon, and two eggs or however many are needed. Pound the thigh meat and add to it all that is needed for mirqâs, as in the previous recipe. Clean the guts and fill them with this, and make mirqâ s. Then put the khabis on a dish and set the chicken in the middle, garnish it with the isfîriyya and mirqâs, sprinkle pepper, cinnamon, and sugar over it, place pine-nuts and pistachios on top and present it.


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