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put with it. Likewise there is a tharid without meat.
1 1/2 lb = 2 3/4 c meat 4 slices bread 4 large cloves garlic = 3/4 oz
3 1/2 c water 1/2 c yogurt 8 sprigs mint (leaves only)
Cut meat into bite-sized pieces and boil in water about 30-40 minutes, by which time the broth is
down to about one cup. Crush bread into broth, chop garlic and mint, and add them and the
yogurt to the bread mixture; serve this sauce over meat.
Page 55
Tharda of Zabarbada
Andalusian p. A-42
Take a clean pot and put in it water, two spoons of oil, pepper, cilantro and a pounded onion; put it on the fire
and when the spices have boiled, take bread and crumble it, throw it in the pot and stir smoothly while doing
so; pour out of the pot onto a platter and knead this into a tharda and pour clarified butter over it, and if you
do not have this, use oil.
2 c water 2 T cilantro, chopped 1 c breadcrumbs
2 T oil 1 medium onion = 4 oz 2 T clarified butter (ghee) or oil
1/4 t pepper
Wash and chop cilantro. Slice onion and pound in a mortar (or run through the food processor).
Put water, oil, pepper, cilantro, and onion in pot and bring to a boil. Add breadcrumbs, stirring
constantly, and heat for 5 minutes, then pour onto platter. Top with oil or ghee; most people
preferred ghee.
This is a fairly plain dish, rather like bread stuffing. If you particularly like cilantro, you may
want to double it. For more elaborate thardas or tharids with meat, see adjacent recipes.
White Tharîdah of al Rashid
Translated by Charles Perry from a 9-10th c. Islamic collection.
Take a chicken and joint it, or meat of a kid or lamb, and clean it and throw it in a pot, and throw on it soaked
chickpeas, clean oil, galingale, cinnamon sticks, and a little salt. And when it boils, skim it. Take fresh milk
and strain it over the pot and throw in onion slices and boiled carrots. And when it boils well, take peeled
almonds and pound them fine. Break over them five eggs and mix with wine vinegar. Then throw in the pot
and add coriander, a little pepper and a bit of cumin and arrange it and leave on the fire, and serve, God
willing.
2 3/4 lb lamb with bones ~5 c water or less 5 eggs
or 2 1/2 lb chicken, cut up 1 T salt 1 1/2 T wine vinegar
2 15 oz cans chickpeas 1 c milk 1 t coriander
2 T olive oil 1 large onion (1 1/4 lbs) 1 3/4 t pepper
3/4 t galingale 9 carrots (1 1/4 lbs) 1 1/4 t cumin
1 oz stick cinnamon = 5 sticks 5 oz almonds = 1 c ground
Put meat or chicken, chickpeas (with liquid), oil, galingale, cinnamon sticks and salt in a large
pot with as little water as will cover, boil 15 minutes. Meanwhile boil carrots separately; drain
them. Add milk, sliced onion and carrots to the pot, boil another 15 minutes. Mix fine ground
almonds, eggs, and vinegar; add this mixture and spices to the pot. Cook another five minutes,
serve.
An alternative interpretation of the recipe omits the water, so that the meat is cooked in the oil
until partially cooked, then the milk, onions, and carrots are added.
Tharids are normally made with bread or breadcrumbs, and there is a Tradition that tharid was
the Prophet s favorite dish. Bread may have been good enough for the Prophet, but not for
Haroun al Rashid; this version uses ground almonds instead.
Page 56
Tharda of Isfunj with Milk
Andalusian A-28
Make isfunj from white flour and make it well, and fry it. Add to it while kneading as many eggs as it will
bear. When you are finished making it and frying it, cook as much fresh milk as is needed and beat in it
eggwhites and fine white flour, and stir carefully until cooked. Then cut the isfunj into small pieces with
scissors and moisten with the milk until saturated. Then melt butter and throw on the tharid, and sprinkle
with sugar and use, God willing.[see quotes from isfunj recipe p. 105]
2 c flour 1 1/2 eggs 3 T more flour
[3/8 c water] more oil for frying 1/4 lb butter
[1/8 c sourdough] 2 c milk 2 T c sugar
[1 T oil] 3 eggwhites
Stir oil into flour, then add water and sourdough, then eggs, stir and knead to a reasonably
uniform dough. Let it rise eight hours in a warm place. Make into thick patties about 3" in
diameter and 1/2" thick; fry in about 1/2" of hot oil. Cut patties up into small pieces with shears.
Put the milk on a medium heat, stir in flour and beaten eggwhite with a whisk. Beat frequently as
you bring it slowly to a simmer, simmer for about 5 minutes. Stir in the cut up Isfunj, add melted
butter, sprinkle over sugar, and serve.
Tharda of Lamb with Garbanzos
Andalusian p. A-31
Cut up lamb in large pieces and put with it spices, soaked garbanzos, oil and salt. When it has fried, pour in
enough water to cover. And when it is about done, throw in orach [a leafy vegetable related to spinach]. When
it is done, throw in fresh cheese cut up in pieces like fingertips, and break eggs into it and crumble bread in it,
and sprinkle it with pepper and cinnamon, God willing.
7/8 lb lamb 1 15 1/2 oz can chickpeas, drained 14 oz low-salt fresh cheese
"spices": 2 T oil 3 eggs
1/4 t pepper 1/4 t salt 1 c bread crumbs
1/2 t cinnamon 1 c water 1/8 t pepper
1/4 t cumin orach: 1 lb spinach 1/4 t cinnamon
Note: the cheese we used for this was a sweet cheese (i.e. not salty) fron an Iranian grocery.
Saute the lamb, spices, chickpeas, and salt in the olive oil about 10 minutes, until the meat is
browned. Add water and cook about 20 minutes. Rinse spinach and cut in half. Add the spinach,
cook about 5 minutes, stirring enough to get spinach down into water so that it wilts. Cut the
cheese into small rectangles (about 3/4"x1/4"), add cheese, eggs and bread crumbs. Cook a few
minutes, long enough to melt cheese, sprinkle spices on top, and serve.
Page 57
Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr
Andalusian p. A-58
It is one 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 fatîr that have been prepared from well-made layered thin flatbread cooked in the 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.
2.2 lbs chicken (or lamb) 2 T oil 4 hard egg yolks
1 c water 2 T ghee olives
1/2 t salt 2 T butter 1/4 c almonds
1/2 lb onion, sliced 1/2 recipe folded bread (see p. 11) 1/2 t cinnamon
1/2 t pepper or 1/2 lb pita
1 t coriander 3 T more oil or butter
Combine meat, water, salt, onion, pepper, coriander, and oil in a pot, simmer about an hour. Hard
boil eggs and remove the yolks, chop almonds coarsely. Take the meat out, add 2 T each ghee
and butter to the broth, boil about 5 minutes. Crumble the flatbread, line the bottom of a pot with
it, gradually add about 1 1/2 - 2c of the broth mixture--as much as the crumbs will absorb.
The chicken at this point is falling off the bones; let it. Put the meat in a frying pan over a
medium heat and fry in butter, using a total of about 3 T. Put the meat on top of the crumbled
flatbread, dot it with yolks from hard boiled eggs and olives, sprinkle on chopped almonds,
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Dobre pomysły nie mają przeszłości, mają tylko przyszłość. Robert Mallet
De minimis - o najmniejszych rzeczach.
Dobroć jest ważniejsza niż mądrość, a uznanie tej prawdy to pierwszy krok do mądrości. Theodore Isaac Rubin
Dobro to tylko to, co szlachetne, zło to tylko to, co haniebne.
Dla człowieka nie tylko świat otaczający jest zagadką; jest on nią sam dla siebie. I z obu tajemnic bardziej dręczącą wydaje się ta druga. Antoni Kępiński (1918-1972)
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