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Tharda Of Isfunj With milk

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 Isfunj with Milk. Make isfunj from white flour and make it well, and fry it. Add to it while kneading as many eggs as it will bear. When you are finished making it and frying it, cook as much fresh milk as is needed and beat in it eggwhites and fine white flour, and stir carefully until cooked. Then cut the isfunj into small pieces with scissors and moisten with the milk until saturated. Then melt butter and throw on the tharid, and sprinkle with sugar and use, God willing.


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