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Tharîda In The Style Of The People Of Bijaya (bougie

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 in the Style of the People of Bijaya (Bougie, a city in Algeria) Which They Call the Shâ shiyya of Ibn al-Wadi'.. Take the meat of fat spring lamb, from its flanks, its chest and its fat part; cut it up and put it in a pot with salt, onion, pepper and coriander seed; put it on a moderate fire and when it is almost done, add to it lettuce, spinach, fennel "eyes" and tender turnips. When all is ready, add peeled green fava beans and fresh cilantro; when it is finished cooking, moisten with it the tharid and arrange on it that meat, the vegetables and the beans; put on top of the tharid, on the highest part, a small amount of butter that will pour down the sides among the vegetables. For that reason it has been likened to the shashiyya of Ibn al-Wadi, as if that white butter were the cotton [tassel] of the shashiyya, that falls all over.


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