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Recipe For milk 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

Recipe for Milk Tharîd. Take fresh sheep's milk, because you don't prepare this except with sheep's milk still warm from milking, and put it in a clean pot on a moderate fire; stir it gently from time to time, add fresh butter and continue stirring it until it thickens and forms a white foam on top; then add crumbs of thin flatbread made with semolina or wheat flour, of middling sourness, crumbled as fine as possible, and leave it until it is all absorbed and it is finished; then throw it on a platter; make in its center a hollow filled with fresh butter and sprinkle it with a lot of sugar and cinnamon and use it.


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