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Recipe For A Tharîd Soaked In The Fat Of Ten Fattened chickens

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 a Tharîd Soaked in the Fat of Ten Fattened Chickens. Put one chicken aside and put the other nine cut up ones in a new pot. Cook them with the needed amount of oil and spices until they are done and the flesh falls apart. Then take the pot off the fire and clarify the chicken juices of fat without the meat and return it to the pot with the tenth chicken that had remained aside. Add pepper, Chinese cinnamon and whatever you need of the rest of the spices and cook with this fat until it is ready. Remove the pot and moisten with it a tharid that has been crumbled from white, leavened bread and repeat sprinkling the crumbs until the round loaf is ready. Then put the tenth chicken on top, leave it a while and use it.


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