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Wednesday, June 11, 2014

ESTRÉBEDES WITH 13TH CENTURY RECIPE FOR LAMB AND CHICKPEA STEW


A Modern Tripod that connects to gas stoves
Photo by: Lord-Williams
gatillo, trespiés, Leon estrébede, pl. trébede, iron tripod or trivet with three legs to support pots and pans being heated over the fire. [Ares. Gastronomía. 2000:82; García Rey. 1934:88; Lladonosa. Cocina. 1984:58; and Serradilla. 1993:143]

LAMB AND CHICKPEA STEW ADAPTED FROM HUCI’S TRANSLATION OF ANÓN, AL-ANDALUS #201 EMPANADA DE CORDERO CON GUISANTES, p 127[1]



Ingredients

1 c chickpeas
7 ½ c water
1 c lamb cubed
¼ c olive oil and a little lamb fat
A Delicious Stew Cooked over a Tripod
Photo by: Lord-Williams

2 c finely chopped onion
¾ tsp coriander
1/8 c finely chopped fresh coriander
2/3 tsp caraway seeds
2/3 tsp white pepper
1/3 tbsp salt
½ tsp mashed saffron dissolved in 2 tbsp broth
1/8 c honey
7 oz orach or spinach
2 eggs
4 oz fresh cheese
1/3 c stale breadcrumbs
2 rounds pita bread, quartered

Garnish:
¼ tsp white pepper
½ tsp cinnamon

Preparation

An Irresistible Stew
Photo by: Lord-Williams
Put the chickpeas in 3 c cold water and soak overnight. The next day, drain and wash them and set aside.

Heat the olive oil and fat in a frying pan. When hot add the lamb. Seal it and brown it. Put it into a large pot.

Add the onion to the frying pan and when translucent add the chickpeas and brown all.

Add them to the pot with ground and fresh coriander, caraway seed. Add the remaining water and gently boil the stew about 1 hour or 15-20 minutes if using a pressure cooker until the lamb is tender and the chickpeas are soft. Add salt and saffron.
Remove 1/2 cup of broth from the pot, mix it together with the honey, and pour it back into the pot. Wash and shred orach or spinach. Add it to the pot.

Break the eggs over the stew. Bring the mixture to boil again and boil vigorously for 3 minutes while the eggs pouch. When done add fresh cheese cut up in pieces like fingertips.

Crumble bread over it and sprinkle it with pepper and cinnamon. Put pita wedges in the bottom of the serving bowl and pour the stew over them; or serve the pita wedges alongside the stew to permit guests to put a few in the bottom of an individual soup bowl. Ladle the stew over the bread.





[1] See blog titled espiradero published on May 14, 2014 for a different version of this recipe.

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