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The Perfect Tharîd (the Complete Tharîd)


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

The Perfect Tharîd (The Complete Tharîd). Take fat beef from the chest, hip, shoulder blade, waist, neck, belly and from the fatty sites, cut it up and put it in a big pot with salt, onion, pepper, ginger, coriander seed, cumin and a quantity of oil, cook it over a moderate fire until it is ready; take the meat out of the pot and leave it to one side. Then take meat from a fat sheep, and do the same with it; cook it also in the pot with the spices that go best with it and oil until it is done and leave it also and the same with cooked chicken and young domestic pigeons or turtledoves cooked separately and fried birds. Take the broths of these specified meats and put them together in a clean pot, after removing the bones and add to it what is needed of strong vinegar, saffron, and pepper and what is needed of spices and prunes infused with vinegar; cook until it is done and moisten with it a tharid crumbled from white bread crumbs and leavened semolina well kneaded and baked. When it is properly moistened, put its meat on top. Arrange the beef in a circle on the dish, and near it the lamb, and on top of it the chickens, and at the lowest part of the platter put the pigeons and turtledoves. Spot on top of it the fried birds, meatballs and fried sausage, the ahrash, egg yolks, olives and chopped almonds; then sprinkle it with the necessary amount of ground pepper [the text says spikenard, but that is certainly a scribal error] and cinnamon; cover it with a flatbread (raghîfa) or isfîriyâ and serve it. It is a dish of kings and viziers.

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