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Tharda With Heads Of Swiss chard


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 with Heads of Swiss Chard. Cut up meat in big pieces and put with it cilantro, onion, spices, oil and salt. When it has fried, pour on it enough water to cool it off. When it comes to a boil, throw in it heads of chard and break eggs into it and throw on it rue and garlic. When it is done, crumble bread in it and sprinkle with pepper and cinnamon, God willing.

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