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Wednesday, November 23, 2011

ARTESA WITH 13TH C LAMB PATTY RECIPE

OCast dorna, Eng troth, wooden container for kneading dough, mixing minced pork with seasoning and pickle sauces, to etc. Troths are made by hollowing out tree trunks. They are set on sawhorses. In the 10th C, they were sold, in the market of León by women from Tornarios, León. [Baena/Dutton. 1993:305:554:v216; ES: Dic popular. Jun 6, 02:2; Pers. Memories. Slaughters Mostoles. 2000, 2001, 2003; and Sánchez-Albornoz. 2000:47:130:192]  

RECIPE FOR MAKING AHRASH, FRIED LAMB PATTIES
ADAPTED FROM HUICI’S TRANSLATION OF
ANÓN AL-ANDALUS #2 RECETA PARA HACER “AHRAŠ,” p. 16
For 4 persons

Lamb Patties with couscous
Photo by: katbaro

Ingredients

1 lb ground lamb
*1 tbsp Byzantine murri
1 clove garlic, minced
1 teaspoon cinnamon
1 tsp coriander seed
salt and pepper to taste
¼ c flour
2 tbsp oil

For the sauce:
¼ c vinegar
¾ c oil
1 garlic clove minced
*1 tsp Byzantine murri
1 tsp mustard
¼ c raisins

Preparation

In a bowl, mix the lamb and other ingredients. Knead all well and make 4 patties. Thinner than a pita. (If making for a crowd, a kneading trough will be necessary.)

Fry patties 5 minutes on each side, or until done.

Make a sauce with the ingredients, above, and serve with the patties.

Served with coucous is a North African dish still typical today.

*See almorí for recipe.

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