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Tharîd Made With Fattened chickens Or With Well-fed

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 Made with Fattened Chickens or with Well-Fed, Fattened Capons. Take what you please of them, cut them up and put them in the pot with salt, onion, pepper, coriander seed, cumin, saffron, oil and strong vinegar. Put it on the fire and when it is almost done, add prunes infused in vinegar and turnips cut into big pieces, boiled separately. Finish cooking and when it has finished, take it off the fire and moisten with it a tharid crumbled from leavened bread that has been properly kneaded with good semolina. Leave it until it absorbs the sauce and is ready. Use it and it is very good.


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