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Wednesday, May 27, 2015

INAPETENCIA WITH FRESH FABA BEANS AND LAMB

A Spring Patter of Faba Beans and Lamb
Photo by: Lord-Williams
diuretic. [ES: Lord. Apio. Oct1 27, 11; and Chirivía, Dec 24, 12]


FRESH FABA BEANS WITH MEAT CALLED 
FISTAQIYA ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #316. HABAS FRESCAS CON CARNE QUE SE LLAMA LA FISTAQIYA, pp 176-177 

Ingredients

1 lb lamb, preferably forelegs
2 tbsp olive ol
2 c  baby faba beans or skinned beans
1 tbsp vinegar
1 tbsp murri[1]
salt to taste

Preparation



Wash the meat and put it in a pot with 2 tbsp olive oil. Cover with wáter. When the meat is almost done add the faba beans freshly shelled from the pods.

When done remove from heat and put fabas in a food processor to purée them.  Add vinegar, murri and salt to taste.

Carve the meat and fry until browned. Serve. 


[1] See blog titled al-morí published on August 25, 2011 for recipe.


HUICI’S TRANSALATION FROM HISPANO-ARABIC TO CASTELLANO OF 
ANÓN AL ANDALUS #316 HABAS FRECAS CON CARNE QUE SE LLAMA
LA “FITAQIYA”[1], pp 176-177
     Se toma carne de carnero joven o de cordero, con preferencia de los brazos, de la durra, el jauş [144] y ‘anqara[2] y después de lavarlo, se pone en la olla con dos cucharadas de aceie dulce y el agua que cubra la carne; se lleva al fuego y luego se echa mano de las habas verdes, a las que se limpia de sus vainas y se echan sobre la carne; cuando se ha hecho, saca la carne y amasa las habas muy fuertemente con una cuchara hasta que no quede nada de ellos entero; luego se vierte en la olla una cucharada de vinagre, otra de almorí de pescado y algo de sal, lo que baste; luego se echa en la olla la carne y se fríe un poco; luego se saca al rescoldo hasta que tome forma, se vierte y se sirve.


[1]  No entra en su composición el fustāq o fistāq – pistacho.
[2]  Desconozco la durra y el jauş. La ‘angara es la parte grasosa del cuello del buey, conocida hoy en Marruecos como ‘angra.


PERRY’S TRANSALATION INTO ENGLISH OF 
ANÓN AL ANDALUS
#316. [117]FRESH BEANS WITH MEAT, CALLED FUSTUQIYYA
      
Take the flesh of a young sheep or lamb, preferably from the forelegs, the durra, the jaus and the 'anqara[118] and after washing put in the pot with two spoons of fresh oil and water to cover the meat; put on the fire and then take a handful of fresh beans which have been shelled from their pods and throw over the meat; when it is done, take out the meat and knead the beans vigorously with a spoon until none of them is left whole; then pour in the pot a spoon of vinegar, another of fish murri and some salt, however much is enough; then throw the meat in the pot and fry a little; then take it to the embers until its face appears, dish up and use.
      .
[117]This is a poetical or fantasy name: the green fava beans are compared to pistachios. (CP)
[118]I do not know "durra" and "jaus." 'anqara is the fatty part of a bullock's neck, known today in Morocco as "'angra." (HM)

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