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shell bowl Photo from: Queen Conch |
RECIPE KNOWN AS THE
THARDA OF THE EMIR ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS #167. RECETA CONOCIDA POR “TARDA[1]”
DEL EMIR, p 108-109
Ingredients
2 c flour
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Filling Turnovers with Nut/Crumb Mix Photo by: Lord-Williams |
1/2 c water
1 pk dry yeast
50 g animal fat[2] or oil
2-3 c canola or olive
oil for frying
For the filling
¼ c pistachios
¼ c almonds
¼ c pine nuts
½ c sugar
1 tsp cinnamon
½ tsp nutmeg
1 scraping fresh
ginger
1 c total rosewater
½ c honey
Preparation
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A Superb Dessert! Photo by: Lord-Williams |
Knead white flour well
with salt water, a little oil and yeast, make four thin raghîfs (flat cakes thinner than pita), with
half the dough. Fry each in a frying pan with ¼ c fresh oil, until they
brown a little. Remove them from the frying pan and pound them well.
Make tiny hollow little almojábanas (tarts
or turnovers), and tops out of the dough for them.[3]
Fry them in fresh oil (if making tarts), watch them and take care do not turn brown. Fry the lids
as well.
Pound peeled
pistachios, almonds, and pine-nuts, and sugar coarsely, add spices and knead
them with rosewater and mix with the ground raghîf until completely
mixed. Fill the pastries with this, and cover them. (Turnovers are stuffed before frying. They should be fried now.) Arrange them in a bowl and fill
the spaces with the leftover stuffing. Sprinke with rosewater and plenty of powdered sugar. Make a
honey and rosewater syrup heating ½ c of each. Drizzle this over the dish. It
will be good, God willing.
[1] Huici explains that this word was spelt tharda, tarid and taríd, which is a soppes with bread, a pastry or a meat pie.
[2] Being a Hispano-Muslim recipe lard cannot be used.
[3] The Medieval Spanish chef made turnovers by cutting the dough into 2 ½”circles, and filling them with 1 tbsp stuffing. These were folded over and the edges were sealed with the end of
a teaspoon.
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