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Recipe For Making Ahrash

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

Recipe for Making Ahrash, Fried Lamb Patties. This is similar in nutrition to mirkâs and meatballs. Take a piece of tender meat, free of tendons, and pound it fine, as you previously described for mirkâs. Knead it with some murri ...[word or words missing]... of oil, pepper, cinnamon, and coriander seed. The secret of this recipe lies in adding some fine white flour, which i_s holds the mixture together so that it becomes a flat loaf (raghîf). Then put frying pan with oil over a moderate fire and form the loaf into the like of meatballs, and arrange them in the pan so that they all touch, leaving the raghîf until it is done, and turn it over so that it browns on both sides. Then make a sauce with vinegar, oil, garlic, a little murri naqî', and whoever wants to may add sinâb [a sauce of mustard and raisins ].


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