SC - Tharid-A Redaction

[LrdRas at aol.com]

OK, folks! Here is my latest attempt at a period recipe.

Source:
A COLLECTION OF MEDIEVAL AND RENAISSANCE COOKBOOKS; 6th ed.; 1993, vol. II. An
Anonymous Andalusian Cookbook of the Thirteenth Century (A translation by
Charles Perry of the Arabic edition of Ambrosio Huici Miranda with the
assistance of an English translation by Elise Fleming, Stephen Bloch, Habib
ibn al-Andalusi and Janet Hinof the Spanish translation by Ambrosio Miranda.
Copyright 1992 by Charles Perry).

Tharid that the People of Ifriqiyya (Tunisia) Call Fatir

It is of the best of their dishes. Among them this fatir is made with fat
chicken, while others make it with the meat of a fat lamb. Take whatever of
the two you have on hand, clean and cut up. Put it in the pot with salt,
onion, pepper, coriander seed and oil, and cook it until it is done; then take
out the meat from the pot and let the broth remain, and add to it both
clarified and fresh butter, and fry (or boil) it. Then fabricate crumbs of a
fatir that have been prepared from well-made layered thin flatbread cooked in
a tajine with sourdough, and repeatedly moisten the dish [evidently, the dish
in which the crumbs are] until it's right.. Then spread on it the meat of that
chicken, after frying it in the pan with fresh oil or butter and dot it with
egg yolks, olives and chopped almonds; sprinkle it with cinnamon and serve it.


Redaction:

Copyright 1998 L.J. Spencer, Jr.

2 lbs. lamb leg sirloin, cut in bite-size pieces
1 tsp. salt
2 medium onions, chopped
1/2 tsp coaresly ground black pepper
1 tablespoons ground coriander seed
3 tablespoons olive oil
1 tablespoon butter
1 tablespoon clarified butter
2 whole sourdough pitas, reduced to fine crumbs
Cinnamon
The yolk from 2 hard boiled eggs, crumbled
1 small can (2 0z.) black olives, sliced

Brown the meat on all sides in hot olive oil. Add onions, salt, pepper and
coriander. Reduce heat to medium. Cover; continue cooking until the onions are
tender. Remove meat with a slotted spoon and put in the oven on warm while
making cakes. 

To make cakes: Add both butters to broth and stir until melted. Add broth in
pan to crumbs a little at a time until you are able to form 2 to 2 1/2 inch
medallions that hold together. Divide into 8 parts. Form each part into a
flattened pattie shape. Brown on both sides in olive oil.

To serve: Arrange medallions on a serving plate. Pour meat mixture over all.
Sprinkle lightly with cinnamon. Sprinkle egg yolks and black olives over all.
- ---------------------------------------------------


So there you have it folks. Comments and suggestions are welcome. I served
this with "persian milk" (e.g. unflavored yogurt) as a condiment; sliced fresh
cucumbers and steamed spinach. All in all I tho't it was very tasty.

Ras

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