Photo from: William Attard McCarthy
Fr étuver, Eng stove. Small rustic stoves were placed in the center of the room in the homes of humble families to boil or cook food, especially eggs. In England the meaning of stove was taken from the French, which meant “stewing apparatus.” The same appears to be true in Spanish as the estofado is stew. [Benavides-Barajas. Alhambra. 1999:53; and Quarterly. 1894:97]
FROM THE COOKBOOK OF IBRAHIM B. AL-MAHDI - A GARBANZO DISH ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUZ #312 DEL LI BRO DE COCINA DE IBRĀHĪM B. AL-MAHDI - DE ESTO ES LA GARBANZADA, pp 173-174
2 tbsp - ¼ c olive oil
1 c garbanzos
1 c vinegar
2 tsp dried oregano
1 tbsp dried basil
1 tso dried rosemary
1 tbsp dried parsley
½ tsp white pepper
1 tsp celery seed
2 cloves garlic
1 c vinegar
½ c broth
|The Garbanzo Ball Crowned with Basil|
A Charmingly Unique Dish
Photo by: Lord-Williams
Soak garbanzos in water over night. Rinse and put them in a pot.
Dice meat. Warm olive oil in a another pot and seal the meat. Put this into a pot with the garbanzos and onion skinned and quartered. Do not salt it at first as it would spoil the dish. Add 1 c vinegar and seasoning. Add just enough water to cover the ingredients.
Bring to a boil then reduce heat to boil gently. Let cook for about ½ hour or 15 minutes if using a pressure cooker.
Remove from heat and put the garbanzos and onion in a food processor with enough broth to purée this. Put the meat in a oven-proof bowls. Make balls with the garbanzos and onions at place one in each serving bowl. Save the broth.
Peel and mash the garlic. Put it in a saucepan with 1 c vinegar and ½ c broth. Bring to a boil and reduce heat. Gently boil for 5 minutes. Taste for the strength of the vinegar. Add more broth if a milder dish is desired. Warm the dishes in the stove and serve, God willing.