|Topping Before It Sets Over Lamb |
Photo by: Lord Williams
Ar. takhmīr, Eng. breadcrumb topping. A Moorish topping for baked dishes usually consisting of eggs mixed with breadcrumbs. [Anón/Huici. 1966:11:20:60:45:72:51-52 etc.]
LAMB WITH BREADCRUMB AND MUSTARD TOPPING ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #11 PLATO “ŞINĀBĪ,” p 20
1 lb mutton
salt to taste
½ c onion juice (2-4 onions as per size)
1 tsp pepper
1 tbsp coriander
1 tbsp rue
¼ c oil
1 tbsp strong vinegar
1 c water
1 c water
2 slices of day old bread
2 tbsp sinab
sprigs of rue
|Lamb to Melt in Your Mouth|
Photo by: Lord-Williams
Cut meat into small pieces. Put it into a pot with the onion juice, pepper, coriander, rue-leaves, oil, vinegar and water. Cover and cook over moderate heat until done about 1 ½-2 hrs. Check frequently to insure it has enough liquid. Add more water if needed. If it burns the dish is ruined.
Grate bread to make breadcrumbs and mix with the eggs and mustard. Cover the contents of the pot with this and put it over very low heat until it thickens and the fat rises.
 Huici explains that the synonym is jardal, which is mustard made from mustard seeds with vinegar or grape juice. Recipes for these mustards are published in the blog titled caldera published on June 27, 2012 and the blog cantaro published on July 7, 2012.
 Nola states that ground almonds may be used instead.