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Recipe For Harîsa Made With White bread Crumbs Instead Of wheat

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 Harîsa Made with White Bread Crumbs Instead of Wheat. Take crumbs of white bread or of samid and grate them until they become grits the size of wheat or a little larger. Spread them in the sun until they dry out and take them up and set apart until needed. Then take the meat from the legs or shoulder blades of a sheep, because you don't make harisa without sheep meat and fat. Put it in a pot with a lot of water. Cook it until the meat falls apart and you put in a fork [hook?] and it disperses. Then add the needed amount of already mentioned prepared crumbs and let it sit a while until it becomes mushy. Stir it until it is mixed and becomes one mass. Use it with melted sheep fat, dust it with cinnamon, as has been said.


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