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Friday, April 27, 2012

BROCA WITH 13TH C RECIPE FOR HARISA

Forks

Photo from: Silver Willow Farm

1. carving or serving fork. Although inexistent today, it was the forerunner of the fork. During the Middle Ages it was thought that the Bible prohibited the use of the fork made of a foreign or mineral substance, when carrying organic substances to the mouth. As it was not prohibited in the Koran, Muslims could use it. Not until 1494 did the fork appear as an instrument to carry all organic solids to the mouth in Spain. One is listed in the inventory of the Duke of Béjar as a fork with coral inlay. Spaniards, however, continued to eat with their hands until the 18th C. The broca had two to three prongs and pointed handles. Almost always, the serving fork was made of gold or silver. Although Villena insisted upon its use, it was more common too serve food with the hands. Two prong forks were used for serving whole or cut up fruits like pears. A three-pronged fork was used for serving raspberries, nuts, comfits and electuaries. This was used also for moving light food from one place to another and for cutting food into bite size morsels. Then it is not described as a fork but an auxiliary instrument. Eaters could use fruit forks as fruit is not an organic substance. 2. a skewer that is turned. 3. drill bit today. See perrero. [Alonso Luengo. 1994:45-46; Gázquez. Cocina.2002:234; Lladonosa. Cocina. 1984:58; and Villena/Navarro. 1879:29-30]


RECIPE FOR HARISA MADE WITH BREADCRUMBS FROM WHITE BREAD INSTEAD OF WHOLE WHEAT ADAPTED FROM HUICI’S TRANSLATION OF ANÓN Al-ANDALUS #396. RECETA DE LA HARĪSA  CON MIGAS DE PAN BLANCO EN VEZ DE TRIGO, p 217

Ingredients

3-4 slices of day old white bread to make 1 c breadcrumbs
harisa @ aidilfitri 1429
Photo by: uisa278
1 lb ground lamb from legs or shoulder blades
1 tsp ground cumin
1 garlic clove minces
freshly ground pepper to taste
dried or fresh oregano to taste
salt to taste

Garnish:
2 tbsp melted sheep fat
ground cinnamon

Preparation

Grate bread to make breadcrumbs. Spread them out in the sun to dry out. Set aide until needed.

Put the meat in a pot. Add cumin, garlic, pepper and oregano. Cover with water. Cook until the meat falls apart when jabbed with a fork. Add salt to taste.

Add breadcrumbs. Let sit until it becomes mushy. Stir until it is mixed and becomes one mass. Put this into a serving bowl. Melt lamb fat and pour it over the mass. Sprinkle with cinnamon and serve.

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