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Friday, April 3, 2015

HOMBRITOS WITH CHICKEN CALLED “IBRĀHIMIYA”

Wing Joint at top of wing
Photo by: Lord-Williams
1. dim of shoulder. 2. wing joint joining the wing to the bird’s body. [Nola/Pérez. 1994:199]

CHICKEN CALLED “IBRĀHIMIYA,” ADAPTED FROM HUICI’S TRANSLATION OF ANON AL-ANDALUS, 
#62 GALLINA QUE SE LLAMA “IBRĀHIMIYA,” p. 46 

Ingredients

For rosewater syrup:
1 c rosewater
½ c sugar

For the hen:
1 hen 
1 onion
¼ tsp white pepper
1 tsp cilantro
1 tsp mashed and dissolved saffron
½  c toasted and chopped almonds
2 tbsp olive oil
2 tbsp vinegar
rose water syrup (above)

Cooking the Chicken
Photo by: Lord-Williams
When the hen is cooked:
4 eggs
1 tbsp flour
1 tbsp rosewater
1 tsp saffron
lavender
cloves
camphor

Preparation

For rosewater syrup:

Heat the rosewater and sugar in a sauce pan. Bring to a boil, reduce heat and gently boil until the mixture becomes thick-like syrup.
An Irresistible Dish!
Photo by: Lord-Williams
For the hen:

Clean a hen and cut each joint and cut each of those pieces in half. Put them in a pot with salt an onion quartered, pepper, cilantro, saffron and chopped almonds; Add olive oil, vinegar, rosewater syrup (made by dissolving sugar in rosewater) and 1 c water. Cook over moderate heat and leave until cooked, 20-30 minutes.

When the hen is cooked:




Beat the eggs and add flour dissolved in rosewater, saffron, lavender and cloves, Temper it with a little camphor and pour it over the chicken. Cover and let sit on the hearth while the sauce solidifies and serve. 


Beat the eggs and add flour dissolved in rosewater, saffron, lavender and cloves, Temper it with a little camphor and pour it over the chicken. Cover and let sit on the hearth while the sauce solidifies and serve.



ANÓN AL ANDALUS #62
GALLINA QUE SE LLAMA “IBRĀHIMIYA,[2]” p. 46
AMBROSIO HUICI'S TRANSLATION
FROM HISPANO-ARABIC INTO CASTELLANO
Se toma una gallina limpiada y se hace de cada articulación dos pedazos y se mete en la olla con sal, cebolla, pimiento, cilantro, azafrán y almendras picadas; se vierte sobre ello dos cucharadas de aceite y otra dos de vinagre y cince de jarabe de rosas azucarado; e pone en un fuego moderado y se deja hasta que se cueza; luego se toman cuatro huevos y se bate con algo de harina fina en agua de rosas, azafrán, espliego y clavo, se suaviza con algo de alcanfor y se embadurna con ello la olla; se deja en el rescoldo un rato y se sirve. 
[2] También esa receta debe ser de Ibrāhīm ibn al.Mahdi.

PERRY’S TRANSLATION INTO ENGLISH OF
#62 GALLINA QUE SE LLAMA “IBRĀHIMIYA,[21]” p. 46
ANON, AL-ANDALUS
Take a cleaned hen and make two pieces from each limb, and place it in a pot with salt, onion, pepper, cilantro, saffron and split almonds. Pour over it two spoonfuls of oil and two more of vinegar   and five of sugared rose syrup, put it over a moderate fire and leave it until it is cooked. Then take four eggs and beat them with some fine flour in rosewater, saffron, lavender and cloves, cut them with some camphor and cover the contents of the pot with it. Leave it on the hearthstone a while and use it.
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[21]This recipe too must be from Ibrahim b. al-Mahdi. (HM)




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