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Tharda Of Meat


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 Meat. Cut up meat and put in a pot with oil, salt, an onion pounded with cilantro and spices. Cook until done, and throw in it meatballs already prepared. Stuff guts with its meat and put in it [guts or the pot?] whole almonds and pine nuts, and break in it [guts or pot ?] eggs. When the tharda is made, cut up the gut [viz., sausage] and put on the tharda with the meatballs and eggs. Scatter on it pepper and cinnamon. If you boil eggs and cut them into thirds or quarters and garnish with them, it is good, God willing.

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