Entradas populares

Monday, February 2, 2015

HAMBURGUESA WITH A PRESAN HAMBURGER RECIPE

Raw Hamburger
Photo by: Lord-Williams
hamburger. The recipe originated in Persia and was brought to Al-Andalus by Arabs from Bagdad. It was a popular dish in the Alhambra. It is flavored with onion and honey and decorated, before serving, with chopped walnuts or pieces of apple and served with honey. There are no records of any Germans, including those from Hamburg, working in Hispano-Arab kitchens during the Muslim occupation. Before the invention of the word “hamburguesa,” Persians and Andalusians were making large meatballs, which today are called “hamburguesas." [Benavides-Barajas. Alhambra. 1999:125-126:135; and Benavides-Barajas. Nueva-Clásica. 1995:244-245]


SUPREME MEAT OR AL-ANDALUS HAMBURGER ADAPTED FROM BENAVIDES-BARAJAS, NUEVA-CLÁSICA, SUPREMO DE CARNE O HAMBURGUESA ANDALUSI, pp 244-245
Frying Hamburgers
Photo: by: Lord-Williams

Ingredients for 4 persons

3 ½ oz walnuts
1 onion
1 lb ground beef
1 tbsp honey
1 ¼ c flour
1 tsp cinnamon
1/4 tsp white pepper
2 tbsp fresh basil chopped
1 tbsp fresh thyme chopped
1 tbsp fresh rosemary chopped
salt to taste
¼ c olive oil for frying 
A Hamburger too Tastey for McDonalds!
Photo by: Lord-Williams

 
Garnish
½ c honey
1 apple peeled and chopped
a few walnuts coarsely chopped

Preparation

Chop the 3 ½ oz walnuts in a food processor. Peel an onion and chop it in a food processor until juicy. Add low fat hamburger meat with all the other ingredients except ½ c of the flour. Put that into a dish.

Make meatballs or shape the meat like hamburgers and dip it into the flour covering both sides. Heat a frying pan and add olive oil. When hot add the meat and fry on both sides. When done, remove from the pan and place the hamburgers on a platter. Garnish and serve.




SUPREMO DE CARNE O LA HAMBURGUESA ANDALUSI
RECETA DE BENAVIDES-BARAJAS[1]
Seguramente fue el comienzo de la hamburguesa de procedencia PERSA-ARABE.
Las elaborarban con carne de cordero o ternera con ciertas añadiduras como los frutos secos y las presentaban con manzana picada.

Ingredientes para 4 personas:
400 grs. de carne muy picada y muy poca grasa. 1 cebolla picada o zumo de la misma. Aceite para freir, 100 grs. de harina. Especias a su gusto. Un poco de miel. Sal y pimienta. 100 grs. De nueces y una manzana pequeña picada.
 Envolver toda la carne triturda con la cebolla o zumo. Un poco de miel y harina para hacer una pasta fina o en lugar de la harina se puede utilizar migas. Poner las especias. Condimentar y mezclar. Si estuviera muy seca añadir un poco de aceite y agua.
Mientas tanto, calentar el aceite de oliva en una sartén y freír la hamburguesa por ambos lados en la sartén. Cuando están fritas presentar derramando sobre la cima nueces picadas y decorar con los trozos de manzana sin piel. (Se puede servir con miel.)
  
SUPREME MEAT OR THE ANDALUSIAN HAMBURGER
TRANSLATION BY: LORD-WILLIAMS
It is certain that the beginning of the hamburger originated from the PERSAIN-ARABES.
            They were made with lamb or veal with certain additions such as nuts and dried fruits and were presented with chopped apple.
            Ingredients for 4 persons:
            400 grs well-ground, low fat meat, 1 onion chopped or juice from it. Oil for frying. 100 gr flour. Season at will. A little honey. Sat and pepper. 100 grs walnuts and one small apple chopped.
Blend the ground meat with the onion or the juice from it. Add the honey and flour to make a thin paste or instead of flour use breadcrumbs. Add spices. Season and mix. If very try add a little oil and water.
In the meantime, heat olive oil in a frying pan and fry the hamburger on both sides in the frying pan. When fried sprinkle chopped nuts on top and decorate with pieces of apple without the skin. (Honey can be served with it.)


[1] The problem with Benavides-Barajas is that he does not cite his sources. This recipe is similar to those found in Fadalat and the 13th C Hispano-Muslim MSS but it does not appear in those records.

No comments:

Post a Comment