[Sca-cooks] Another 14th c. Cairene Lenten Dish

[Huette von Ahrens]

I think I missed something.  Which 14th Century Cairene (Cairo?) coobook?

Huette

--- lilinah at earthlink.net wrote:
> Yeah, yeah, it's well past Lent, but i had this can of cooked dried 
> favas, and a couple Lenten fava recipes from that 14th C. Cairene 
> cookbook... so Tuesday i had a Tharida of favas for lunch...
> 
> As for Thurda
> Boil peeled fava beans with a little salt until they are done. Cut up 
> the tharid (crumbled bread) and throw cumin and sumac leaves (?) on 
> it and lemon juice, walnuts, and sour whey or yogurt, or clarified 
> butter, or olive oil and sesame oil, and soak it with the fava bean 
> water and serve.
> 
> Here's the recipe broken down:
> 
> peeled fava beans
> a little salt
> tharid (crumbled bread)
> cumin
> sumac leaves (?)
> lemon juice
> walnuts
> sour whey or yogurt, or clarified butter, or olive oil and sesame oil
> 
> Peel fava beans.
> Boil with a little salt until they are done.
> Cut up the tharid (crumbled bread)
> Add cumin and sumac leaves (?) on it and lemon juice, walnuts, and 
> sour whey or substitute.
> Moisten it with the fava bean water.
> Serve.
> 
> Here's what i actually did:
> 
> 1/2 of a 29 oz can medium-small fava beans [i believe these were 
> cooked dried beans]
> cumin, ground
> sumac, crushed
> lemon juice - one lemon - i like things tart
> chopped walnuts, almonds, and hazelnuts - a few spoonsful
> olive oil and sesame oil
> artisanal Italian bread sandwich mini-loaf, made with flour, water, 
> yeast, sugar, and salt
> a little salt
> 
> Open can - remove 1/2 fava beans to sauce pan with slotted spoon.
> Add to favas in sauce pan some cumin, sumac, lemon juice, nuts, and 
> olive and sesame oils.
> [I used the chopped nuts that were left over from the Lenten cabbage 
> i'd made a couple weeks ago.]
> Warm on medium-low fire, stirring periodically.
> While beans are warming, tear up the bun.
> When things in the pot look right, taste and adjust seasoning.
> Then add the bread and half the fava bean water from the can.
> When bread is soft and mushy, add salt to taste and eat.
> 
> Yeah, this is almost as vague as the original. It was simple, 
> "peasanty" and tasty. I can probably pin some measures down if anyone 
> wants me to.
> 
> It would have been *very* different with fresh rather than dried favas.
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Blessed are they who can laugh at themselves for 
they shall never cease to be amused.


		
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