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White Tharîda With onion


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

White Tharîda with Onion, called Kâfûriyya (Camphor-White). This tharid is made with mutton or with chicken and much clarified butter. Take young fat meat, cut it up and put it in the pot with salt, pepper, coriander seed, oil, mild clarified or fresh butter. When it has fried in its fat and its spices, throw into it some juice of pounded, squeezed onions, about a ratl or more, so that the meat is covered abundantly and finishes cooking; when it is done, break the necessary amount of whole eggs and soak with them a tharid of crumbs of white leavened bread or leavened semolina, and with clarified butter kneaded in it like ka'k (biscotti) dough, and don't beat it much. When the tharida absorbs and is level, put its meat on top of it and serve it. There are those who make it with pounded cut large onions.

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