Entradas populares

Wednesday, September 17, 2014

FUENTE WITH 13TH CENTURY RECIPE FOR BAYSAR, PURÉED FAVA BEANS (WITH LAMB)


A Platter
Photo by: Lord-Williams
platter, serving dish. In the 10th C they were sold in the market of Leónby women from Tornarios, León. [Sánchez-Albornoz. 2000:47]

BAYSAR, PUREED FAVA BEANS (WITH LAMB) ADAPTED FROM GRANJA’S TRANSLATION OF LA COCINA ARABIGO ANDALUZA [140] OTRO PLATO, QUE SE GUISA CON HABAS SECAS TRITURADAS LLAMADO BAYSAR

Ingredients

2 lbs lamb, bone included
lamb fat/div>
tripe if available
Sealing the Meat
Photo by: Lord-Williams
1 tbsp olive oil<
¼ tsp white pepper
1 tsp coriander seed
2 tsp cumin
1 onion
1 garlic head
1 tsp fennel
1 c fava beans
salt to taste


Preparation

Soak beans overnight. Strain and set aside.

Cut a yearling lamb wash and clean meat, fat and the tripe. Cut the meat into bite size pieces. Warm a frying pan. Add olive oil and add the meat. stirring occasionally until the moisture from the meat evaporates and the meat is sealed.

Baysar - Puréed Fava Beans with Lamb
Photo by: Lord-Williams
Chop the onion and fry it until it is translucent.  Peel the garlic cloves and fry them. Put the meat, onion, garlic cloves, fat, tripe and the bone in a pot with salt, oil, pepper, coriander seed, 1 tsp cumin, chopped onion and heat, Then add hot water for the broth.

Wash crushed fava beans several times with hot water. Grease them with oil and put them in a pot greased with oil with hot water, cumin and fennel. Cook stirring constantly until favas are tender., about ½ hours. If water evaporates before done, add hot water.

Dissolve salt in a dish with a little broth. Add this to the favas and mash them with the spoon or in a food processor. Strain them. Season with salt and set aside. When meat is done slowly mix the favas with the meat, leaving the pot on the ambers, for a while to let it cool. Serve on a platter.




No comments:

Post a Comment