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Tharîda With lamb And spinach

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

Tharîda with Lamb and Spinach, Moist Cheese and Butter. This used to be made in Cordoba in the spring by the doctor Abu al-Hasan al-Bunani, God have mercy on him and pardon us and him. Take the meat of a fat lamb, cut it and put it in the pot with salt, onion juice, pepper, coriander seed, caraway and oil; put it to the fire and when it has finished, put in it chopped and washed spinach in sufficient quantity, rubbed moist cheese and butter. When it has finished, take the pot off the fire and moisten with butter. Let there be crumbs of bread moderately leavened, and put your meat on them, and if he (God have mercy on him) lacked lamb meat, he would make a tharida of spinach, moist cheese, butter and the previously mentioned spices and eggs instead of meat.


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