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Tharda Of Meat With turnips And walnuts

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 with Turnips and Walnuts. Cut up meat and put in a pot and put with it the white part of whole onions, spices, salt and oil. Pound raisins and put in vinegar and pour them on it. When it is about done, pour on it a little water. Throw in big turnips, cut up, and carrots and a little saffron, and when you have made tharda [that is, crumbled and sopped bread in the broth] arrange the meat in its places and interweave boiled eggs as apples are interwoven and arrange on the plate with the meat on the tharda, and serve, God willing.


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