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rice Harîsa

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

Rice Harîsa. Wash the needed amount of rice and let it sit for a day in enough water to cover it. Then put it in a pot and add what you want of the meat from chicken breasts or fresh mutton; cover it in water and cook it. When it falls apart, stir it vigorously until it is thoroughly mixed up. Put it on a platter and pour on melted fat from a sheep, dust it with cinnamon and use it. You might make this harisa in the oven. For that you cover it with a lot of water and fit the pot cover with a hinge and let it spend the night in the oven. Then take it out, pound it and use it with sheep fat.


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