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Monday, November 14, 2011

ARMUELLE, BLEDO MOLES WITH 13th C THARÎDA WITH LAMB, SPINACH AND CHEESE

Red mountain spinach
Photo by: Food from the Sky

armuelle, bledo moles, L. Atriplex hortense, Eng. mountain spinach, orach, garden orach. This plant is confused with amaranth as the two are very similar, see bledo de Europa. The leaves are eaten like spinach. Villanova recommended it with ewe’s cheese. As it is easy to digest, it is recommended especially for the elderly. Mountain spinach is a native of central Asia. It spread to Eastern Europe and Spain. Today it has been forgotten. [ES: “Orach.” Sep 19, 03; Font. Plantas. 1999:79:156-158; and Gázquez. Cocina. 2002:261]

THARÎDA WITH LAMB, *SPINACH AND CHEESE ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #374 TORTA CON CARNE DE CORDERO Y ESPINACAS, LECHE FRESCA Y MANTECA FRESCA, pp 205-206
This used to be made in Cordoba in the spring by the doctor Abu al-Hasan al-Bunani, God have mercy on him and pardon us and him.
For 4 persons


sauteing lamb 
 Photo bv: katie_poplin
Ingredients

2 ½ lb lamb cubed or 8 scrambled eggs
salt to taste
3 tbsp onion juice
1 tsp pepper
1 tsp coriander seed
1 tsp caraway
1/3 c olive oil
8-10 oz spinach
6 oz cheese cubed
4 tbsp butter
1 c breadcrumbs


Preparation

Sautee lamb in olive oil. Add salt, pepper, coriander seed, caraway and onion juice. When cooked add chopped and washed spinach. Add cheese and half the butter. When cooked add the rest of the butter and stir until melted. Make a bed of breadcrumbs in a serving dish, pour the spinach, cheese and meat over it. If lamb is not available, use eggs instead.

*None of the MSS call for mountain spinach. As spinach is interchangeable with Swiss chard and other greens, it is logical that it can be interchangeable with mountain spinach if on hand.


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