SC - re: Spanish meat stew

[Mordonna22@aol.com]

I can try to translate the recipes with the disclaimer I have not
English as mothertongue and have a broken hand in cast since I fall on
the ice outside my house at the end of December. Bad form to start the
new millennium.
Tell me if someone want the translation from Spanish to English.
Regards
Ana

Thomas Gloning skrev:
> 
> Rudolf Grewe in his 'Hispano-Arabic cuisine' mentions a 12th/13th
> century (forerunner of) olla podrida:
> 
> "The sinhaji dish. For this, all kinds of meat -- beef, mutton, chicken,
> partridges, etc. -- along with chick-peas and whatever vegetables are
> available in the season, are boiled in a very large pot. Sausages and
> meatballs are considered indispensable ingredients. This dish is a clear
> example, and probably the first documented one, of the olla podrida,
> Spain's national dish during the sixteenth and seventeenth centuries. In
> our text, this dish bears the name of one of the most famous Berber
> tribes, the Sinhaja, and was probably named in its honor." (p. 145f.).
> 
> Looking for the recipe, the situation becomes somewhat complicated. Up
> to now, the recipe is published only in an edition of the Arabic text
> and a Spanish translation by Ambrosio Huici Miranda. Grewe had much to
> critizise about the Huici Miranda edition:
> 
> "Huici did not realize that some of the folios had been misplaced when
> the manuscript was bound (...). Thus, many recipes are truncated and
> improperly connected (...) the order of the recipes in his edition seems
> completely haphazard and arbitrary. In addition, his edition lacks any
> notes that would clarify the specialized vocabulary (...) due to his
> incomprehension of the vocabulary and subject matter, many of Huici's
> readings or the manuscript are wrong (...)" (p. 141).
> 
> On the other hand, Grewe died, before he could finish his own edition of
> the text. Thus, we must use the Huici Miranda edition and translation,
> but we must use it with care.
> 
> Another point is that the manuscript of the Almohade cookbook is much
> younger than the text itself. The manuscript was completed in 1604, but
> the text seems to be from the early 13th century (around 1200 or
> somewhat earlier or later). Huici Miranda says that certain clues:
> „prueba que la obra se redactó en el primer tercio del siglo XIII“ (p.
> 12; ‘certain clues prove that the work was compiled in the first third
> of the 13th century’). Grewe says: „The text can be dated to the end of
> the twelfth or the beginning of thirteenth century by the historical
> references it contains“ (p. 142).
> 
> In the Huici Miranda Spanish translation (1966) of his Arabic edition,
> there are two sinhayi-recipes, one for noblemen, one for the common
> people. Here is Huici’s Spanish translation of the recipe for noblemen:
> 
> „Receta del «Sinhayi» regio
> Se toma una sartén grande y honda y se coloca en ella carne
> roja de vaca, cortada sin grasa, de su pierna, de su paletilla
> y de su cadera y se le añade aceite en mucha cantidad, vinagre
> y un poco de almorí macerado, pimienta, azafrán, comino y ajo;
> se cuece a medias y luego se le añade carne de oveja, la más
> roja también; se cuece y se le añade a esto gallina limpia y en
> pedazos, perdiz, pichón o paloma torcaz y pájaros, longanizas
> y albóndigas; se espolvorea con almendras molidas y se regula
> con sal. Se cubre con mucho aceite, se mete en el horno y se
> deja en él hasta que se cuece y entonces se saca. Este es el verdadero
> sinhayi, que usan los notables; en cuanto al sinhayi de
> la plebe, se expondrá en su lugar, si Dios quiere.“ (p. 19).
> 
> The Spanish translation of the recipe for common people goes like this:
> 
> „El «Sinhayi»
> Se toma una marmita grande y honda, se le pone tres partes
> de vinagre fresco y una parte de almorí macerado y de pimienta,
> cilantro, comino y azafrán la cantidad necesaria; se pone
> a un fuego de carbón moderado y se le prepara antes lo que se
> necesite preparar, como la carne de vacuno cortada en pedazos
> menudos, y cuando ha hervido una o dos veces, se le pone la
> misma cantidad de carne de oveja; luego de gallinas cortadas,
> de perdices cortadas y de pichones de paloma y de tórtolas cortadas
> del mismo modo y lo que se pueda de aves y se le agrega
> garbanzos [p.150] remojados y pelados, almendras peladas
> y cortadas y castañas peladas de su corteza, ajo y zumo de
> cidra; se cubre con mucho aceite y cuando está casi en sazón,
> se le añade lo que se tenga de verduras cocidas hasta el extremo
> [184] y se termina su cocción como con nabos, zanahorias, berenjenas,
> calabazas, tallos de apio sin hojas y cabezas de lechuga
> sin hojas; se toma lo que se presente de estas verduras, según
> la estación y el tiempo actual; se cuecen en una olla aparte con
> sal, con sus especias y su cebolla hasta que estén a punto; se les
> quita su agua y luego se añaden a las carnes citadas en dicha
> sartén y es preciso que tenga albóndigas y mirkas hechos con
> estas mezclas solamente, y lo que no sea eso es superfluo y mezcla
> no buena. Lo propio de este plato es ser bueno para toda
> edad y todo temperamento, por lo que reúne de todas las carnes
> y clases de verduras y por lo que entra en él de vinagre y
> de almorí macerado, de especias y demás.“ (183f.).
> 
> In respect to this second version, it is interesting to see, that there
> is one big pot, several meat elements, vinegar, spices, and several
> vegetables (!) to be used, according to the region and the season.
> 
> The distinction between a recipe for "los notables" (the noblemen) and
> another one for "la plebe" (the common people) is noteworthy too: the
> version for the „notables“ is mentioned as the real thing („el verdadero
> sinhayi“).
> 
> Again: the situation is complicated: there is a manuscript in poor
> physical condition (Grewe) from 1604, that contains an Arabic text
> probably from the early 13th century; then, there is (according to
> Grewe) an insufficient Arabic edition of this text and a Spanish
> translation that relies on this (insufficient) edition. And: Grewe died
> prematurely.
> 
> I won’t complicate the situation further by trying to translate the
> Spanish version into English. Perhaps, Lady Brighid, Phlip, Ana, or XY
> could ...
> 
> Cheers,
> Thomas
> 
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