[Sca-cooks] Baysar (with favas) - Fadalat
Suey
lordhunt at gmail.com
Sat Sep 8 15:27:13 PDT 2007
Lilinah wrote:
>
>
>
> Otro plato, que se guisa con habas secas trituradas llamado Baysar
>
> Se coge carne y grasa de un borrego gordo y de los tripicallos. Se
> cortan, se lavan, se limpian y se ponen en una olla nueva con sal,
> aceite, pimienta, cilantro seco, comino, cebolla cortada y se pone la
> olla a la lumbre, moviéndola de cuando en cuando hasta que el agua de
> la carne se evapora y va a quedarse seca. Entonces se le echa agua
> caliente para el caldo y se deja cocer la olla a la lumbre. Luego se
> cogen !as habas machacadas y se lavan varias veces con agua caliente.
> Seguidamente se untan de aceite y se ponen en una olla untada de
> aceite, con agua caliente, una cebolla entera, una cabeza de ajos
> entera, comino e hinojo, y se pone la olla a cocer a la lumbre, sin
> dejar de mover hasta que las habas están tiernas. Si antes de estar
> cocidas se seca el agua, se les añade agua caliente, hasta que quedan
> bastante cocidas. Luego se toma sal y se disuelve en un plato; se coge
> una cuchara, se rncte en la olla, se echa la sal y se remueven las
> habas, estrujándolas con la cuchara, hasta que se deslíen. Se cuela,
> se sazona de sal y se deja. Luego se mira la carne, y si está ya
> cocida, se le añaden las habas poco a poco para que se mezclen con la
> carne, dejando la olla sobre el rescoldo, durante un rato, para que
> vaya enfriándose, Se sirve en una fuente y se come.
>
> Another Dish, that is stewed with dry crushed favas[1] <#_ftn1>,
> called BaysarTake meat and fat of a fat lamb and the tripe. Cut them,
> wash them, clean them and put them in a new pot[2] <#_ftn2> with salt,
> oil, pepper, coriander seed[3] <#_ftn3>, cumin, cut onion[4]
> <#_ftn4>,and put the pot on the fire, moving it sometimes until the
> water of the meat evaporates and it is going to remain dry.[5]
> <#_ftn5> (this line clearly needs improvement)Then put hot water for
> the broth in it and let the pot cook on the fire.Next take crushed
> favas and wash them several times with hot water.Next they are greased
> with oil and they are put in a pot greased with oil,with hot water, a
> whole onion, a whole head of garlic, cumin and fennel,and put the pot
> to cook on the fire, without letting to move until favas are tender.If
> before being cooked the water dries up, add hot water to them,until
> they are cooked enough.Next take salt and dissolve it in a dish; take
> a spoon, put it in the pot, add the salt and remove the favas,
> squeezing them with the spoon, until they disunite[6] <#_ftn6> (pop
> open? pop out of their skins?). Strain it, season it with salt and
> leave it. Next look at the meat, and if it is already cooked, little
> by little add the favas mix with the meat, leaving the pot on the
> embers, during awhile, so that it is mix with the meat, leaving the
> pot on the embers, during awhile, so that it is cooled off[7]
> <#_ftn7>. Serve it in a platter and eat it.
>
> ------------------------------------------------------------------------
>
> [1] <#_ftnref1> pureed fava beans.
>
> [2] <#_ftnref2> Someone had an explanation for this which I cannot
> find now but medieval Spanish pots at least had a very short life time
> because the ordors from previous cookings stayed in them or something
> to that effect. If anyone remembers the explanation perhaps it would
> helpful to put a footnote into the first recipe calling for a new pot.
>
> [3] <#_ftnref3> How do you justify that? I would call it dried cilantro.
>
> [4] <#_ftnref4> chopped onion.
>
> [5] <#_ftnref5> stirring it from time to time to draw the moisture out
> of the meat. When dry add hot water. . .
>
> [6] <#_ftnref6> mash fabas beans until pureed
>
> [7] <#_ftnref7> for a while to let it cool.
>
My suggested corrections are in the footnotes.
Suey
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