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Tharda Of Zabarbada

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 Zabarbada. Take a clean pot and put in it water, two spoons of oil, pepper, cilantro and a pounded onion; put it on the fire and when the spices have boiled, take bread and crumble it, throw it in the pot and stir smoothly while doing so; pour out of the pot onto a platter and knead this into a tharda and pour clarified butter over it, and if you do not have this, use oil.


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