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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 Tafâyâ. Put meat in a pot and put with it spices, cut-up onion, oil and fennel stalks, and cover with water and cook half way. Pound a big handful of cilantro and squeeze out its juice and throw into the pot, and stir continuously, and do not neglect the stirring lest it be interrupted. When nearly done, throw in the well-known meatballs and sanbûsak, and ladle it out and sprinkle on it pepper ...[word missing: ground?]... God willing.