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Wednesday, May 14, 2014

ESPIRADERO WITH 13TH C RECIPE FOR LAMB AND CHICKPEA PIE


Fresh Out of the Oven - Pie with an Air Hole
Photo by: Lord-Williams
vent hole; air hole. A hole made in turnovers and pies for the steam to escape when baked or fried. [Nola/Iranzo.1982:169; and Nola/Pérez.1994:100:197]

LAMB AND CHICKPEA PIE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #201 EMPANADA DE CORDERO Y GUIZANTES, p 127

Ingredients

1 c chickpeas
1 lb lamb cut into large pieces
¼ c olive oil
1 onion chopped[1]
salt to taste
season to taste
orach[2]
½ c diced cheese
2 raw eggs
pie dough

Sautéing Chickpeas
Photo by: Lord-Williams
Preparation

Soak chickpeas overnight. Rinse the next day and set aside.  Cut excess fat off the lamb.[3] Seal the meat by frying it in 2 tbsp oil with salt to taste.  When sealed, remove the meat. Add more olive oil if necessary and sautée the onion. When translucent remove the onion and add the chickpeas and season to taste.[4] After these are fried, pour the meat and onion back into the pot and cover with water. Gently boil for 1-1 ½ hrs until chickpeas are soft. When cooked and the water has almost evaporated add orach. When wilted, add the cheese.

Beat eggs and pour them on top.

A Rich Pie as Opposted to a Humble Pie!
Photo by: Lord-Williams
PREHEAT OVEN TO 375º F/175º C

Prepare a pie dough.  Grease a pie tin, using that from the lamb and dust it with flour. Line the bottom of a pie tin with the dough. Prick it with a fork. Line it with raw chickpeas and bake 15 minutes.

Remove from oven and discard the chickpeas. Pour the above mixture into the shell and cover with dough. Make an air hole and return to oven for 15 minutes.



[1] An addition by the Medieval Spanish Chef.
[2] Also called mountain spinach. If not available, use spinach.
[3] Save the fat for Muslim recipes calling for it as pork fat cannot be used in their dishes. This can be froozen if desired.
[4] The recipe does not call for seasoning. As it is bland without it, ¾ tsp ground coriander, 1 tbsp fresh coriander and ¾ tsp caraway seeds and ¼ tsp of pepper were added. Also 2 tbsp vinegar and 2 tbsp honey can be added plus raisins and pine kernels. This is a recipe that invites the chef's imagination.

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