[Sca-cooks] Fwd: Recipe redaction, A Type of Ahrash

[Linda Barta]

You would want goat <1 yr old (kid) to approximate lamb. 

Dagmar

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Ours is not to rewrite history; but to learn from it to improve the future. 

> On Jul 6, 2018, at 10:42 AM, pixel <pixel at hundred-acre-wood.com> wrote:
> 
> Goat, maybe? Lamb as we get it in the US is really almost young mutton, and
> it has a fairly noticeable flavor and texture that I haven't been able to
> duplicate.
> 
> Margaret
> 
>> On Fri, Jul 6, 2018 at 5:05 AM, Terri Morgan <online2much at cox.net> wrote:
>> 
>> I cannot eat lamb and feel sad when such interesting recipes are
>> presented. In your opinion, would there be a type (combination) of ground
>> meat that would approximate the flavour of lamb? I have used 2 parts ground
>> turkey to one part ground beef, but have no idea if my mix actually came
>> close since I haven't tasted lamb in 20 years or more.
>> 
>> Hrothny
>> 
>> -----Original Message-----
>> Some more love for the e-list...
>> 
>> Last night I redacted "A Type of Ahrash" from the Anonymous Andalusian
>> cookbook for supper:
>> 
>> A Type of Ahrash
>> This is the recipe used by Sayyid Abu al-Hasan and others in Morocco, and
>> they called it isfîriyâ. Take red lamb, pound it vigorously and season it
>> with some murri naqî', vinegar, oil, pounded garlic, pepper, saffron,
>> cumin, coriander, lavender, cinnamon, ginger, cloves, chopped lard, and
>> meat with all the gristle removed and pounded and divided, and enough egg
>> to envelop the whole. Make small round flatbreads (qursas) out of them
>> about the size of a palm or smaller, and fry them in a pan with a lot of
>> oil until they are browned. Then make for them a sauce of vinegar, oil, and
>> garlic, and leave some of it without any sauce: it is very good.
>> 
>> My redaction:
>> 
>> 2 lbs ground lamb
>> 2 eggs
>> 2 T soy sauce (for a vague murri-esque flavor)
>> 2 T vegetable oil
>> 1 T cider vinegar (because it was either that or distilled white)
>> 3 T spice blend
>> 
>> Smoosh together until thoroughly blended. Make small patties, fry in olive
>> oil. We did not use the vinegar/oil/garlic sauce (the Consort referred to
>> it as "salad dressing" and informed me it was not necessary), and keen eyes
>> will note that although garlic appears in the original recipe it does not
>> appear in my redaction, because I forgot it. The resultant patties were
>> still delicious. The recipe made 14, it probably would have made 16 if I
>> hadn't made them slowly larger over time. The remaining ones are going into
>> the freezer to be dinner one night at our camping event next week.
>> 
>> Consort opined that another couple teaspooons of spice blend would not have
>> been too much spice--I thought it was fine as it was, but agreed with him
>> that any more than another T would be too much. I initially thought that I
>> was going to need to add breadcrumbs, because it was very loose to start
>> with, but after it was well mixed it was just sticky. I didn't add
>> additional lard because the lamb was about 80% lean, and I read (possibly
>> in the Flori-thingy, possibly in one of the cookbooks) that "red lamb"
>> meant lean meat. As it was, it was just perfect, not too greasy, not at all
>> dry.
>> 
>> Spice blend:
>> 2 T each whole grains of paradise and cubebs, ground
>> 2 T ground cumin
>> 2 T ground cinnamon
>> 2 T ground ginger
>> ~ 1 t whole cloves, ground
>> ~ 1/2 t saffron, ground with the cloves, etc.
>> 
>> Keen eyes will note the absence of pepper, coriander, and
>> lavender--Dependent #2 is horribly allergic to both pepper and
>> coriander/cilantro while Dependent #4 is horribly allergic to lavender. In
>> the interests of not poisoning household members, I substituted of grains
>> of paradise and cubebs for the pepper and coriander, and just omitted the
>> lavender entirely.
>> 
>> --
>> Margaret FitzWilliam of Kent, OL
>> 
>> 
>> 
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