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fish Tharîd


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

Fish Tharîd. Pound well pieces of a big fish and add to them such as they will bear of egg white, pepper, cinnamon, enough of all the spices and a little leavening. Beat it until it is well mixed. Then take a pot and put in it a spoonful of vinegar, two of cilantro juice, one and a half of onion juice, one of murri naqî', spices, flavorings, pine-nuts, six spoonfuls of oil and enough salt and water, and put it over a moderate fire. When it has boiled several times, make the pounded [fish] meat into the form of a fish and insert into its interior one or two boiled eggs, and put it carefully into the sauce while it is boiling. Cut the remainder into good meatballs; take boiled eggyolks and cloak them with that meat also. Throw all this in the pot and when all is done, take the fish from the pot and the yolks cloaked with meat, and fry them in a frying pan until browned. Then cover the contents of the pot with six eggs, pounded almonds and breadcrumbs, and dot the pot (with yolks).

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