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Tharîd Mudhakkar With vinegar And Whole onions

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

Tharîd Mudhakkar with Vinegar and Whole Onions. Take fat beef, cut it in the pot with salt, pepper, coriander seed, saffron, cumin and strong vinegar; when it is almost cooked, add big whole onions without cutting them, cooked separately, and finish cooking it all; when it has finished cooking, take the pot from the fire and moisten with it a tharid crumbled from clean bread kneaded with white flour dough, and when the tharid absorbs it and is level, arrange the meat and the whole onions and serve it. And you might moisten couscous with it.


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