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Monday, May 23, 2016

MELANCÓLICA WITH LAMB TAFAYA RECIPE FIT FOR A KING!

melancholic
Photo from: sabrina verrandos
atrabiliariosOCast malencónica, Eng. melancholic, depressive. Villena explains that one piece of meat is enough for each consumer as it has a melancholic complexion. The Anón Al-Andalus states that dishes called tafaya are the most noble dishes for a balanced stomach as they are the best adapted to every humor, particularly the melancholic and phlegmatic.  Tafaya dishes consist of meat which can be cooked in water and salt, in vinegar, in milk, with sumac and murri, etc.. [Anón/Huici. 1965:120:83:133:91; and Villena/Calero. 2002:30a] 


RECIPE OF FRIED TAFÂYÂ, WHICH WAS KNOWN IN MOROCCO AS TÂHASHAST ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #137 RECETA DE "TAFĀYĀ” FRITA QUE SE CONOCÍA EN MARRĀKUŠ POR “TĂHAŞHAŠT,” p 93-94


Simmering all the Tafaya Ingredients
Photo by: Lord-Williams
Ingredients[1]

1 lb lamb
olive oil for browning
¾ c  almonds
¼ c grated onion
1 garlic clove mashed
½ tsp ground white pepper
½ tsp coriander seeds
1 tsp ground cinnamon
1 ½ tsp ginger scrapings
½ tsp turmeric


A Delightful Dish for a King
Photo by: Lord-Williams
Preparation

Cut lamb into small pieces. Brown in olive oil.

Boil almonds in water, Peel and sliver almonds. Brown them with meat.

Add the onion. When translucent, add the garlic. When toasted add the remaining ingredients.

Cover with 6 ½ c water. Bring to a boil and simmer covered for 2 hours. When the liquid is reduced to 2 c and meat is tender remove from heat and serve. (Add more liquid if necessary)



[1] The Medieval Spanish Chef added almonds, garlic, cinnamon sticks, ginger and turmeric.


HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #137



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