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Wednesday, December 7, 2016

OMEYA, DINASTÍA DE WITH A DELECTABLE RECIPE FOR GREEN TAFAYA

Abd-ar-Rahman III Proclaims
the Caliphate of Cordoba
Photo from: Arab Nation
Umayyad Dynasty. There were two. The eastern dynasty (661-750) was the first great Muslim rulers to govern the Empire of the Caliphate. When it reached its height, the capital was in Damascus and the territory included Persia, Syria, Egypt, Saudi Arabia, North Africa, Spain and other parts of central Asia. The eastern dynasty was responsible for first invasions in Spain, France and India among others.

Following their defeat in 750 by the Abbasids (who moved the capital to Baghdad), ‘Abd ar Rahman, the only surviving prince, escaped and fled to Cordova where he founded the second dynasty and became the emir of Spain in 756. For this Spanish cuisine is peppered with as many or more recipes with Persian roots or names than those with other Arabic origins.

While the rest of Europe was living in hovels, the caliphate reached its peak of splendor between 822 and 852. While Paris had a population of 40,000, Cordova, the western Umayyad capital, was the largest city in Europe with a population of half a million.

Mezquita naaves of Abd-ar--Rahaman2.jpg
Photo from: marita & chris hodges
Too, it was the most cultured city in Europe with a university by the 9th C. It had numerous free schools, vast libraries, street lights, paved streets, over 1,000 mosques, some 900 public baths, a sewage system, and an intricate irrigation system.

Cordovans had a system of etiquette and manners, see Ziryab. In 929, Abd ar-Rahman III made it a caliphate. The dynasty fell in 1031 to the Jahwarid Dynasty and Cordova ebbed out of its role as international leaders with a succession of different conquering dynasties and rulers until Ferdinand III of Castile (1217-1252) defeated those in Cordova in 1236.

[ES: Abd ar-Rahman. Jun 6, 05; ES: Eigeland. Apr 26, 05; ES: Fernando III; ES:”Jahwarid. Jun 6, 05; and Lord. Hispano. May 24, 06.]

GREEN STEW WITH FISH ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS #354 TAFĀYĀ VERDE DE PESCADO, p 195

Tafaya

This is an Arab dish introduced to Cordoba around 822 when Ziryab arrived from 
Persia. It is a soup or stew with meat (generally lamb).There were several variations 
including fish, meatballs, lamb sausages or fried tripe, guts, intestines and bowels. 
Other ingredients include truffles (gourds when in season), carrots, chickpeas, 
spices and cheese topped with eggs. There were two types: Al-khudaira (little 
green one) and Isfīdhabāja (white dish), which was supposed to be whitened with 
split almonds, not almond milk but few recipes call for them.

Ingredients

Beware of Cats - This is so good!
Photo by: Lord-Williams
½ lb fish scaled, ground and made into meatballs the size of hazelnuts
¼ c mint juice
¼ c cilantro juice
½ c onion juice
1 tsp salt
¼ tsp pepper
¼ tsp coriander seed
1 tsp ginger
1/4  tsp caraway 
2 tbsp oil
¼  tsp fennel

Garnish
¼ cup raisins

Preparation

Scale large fish, cut up and boil; then wash and remove skin. Put it in a tajine or a pot and cover with mint juice, fresh cilantro juice and onion juice, pepper, coriander seed, ginger and caraway to taste. Simmer, stirring occasionally, until fish is tender. Add water as necessary to prevent sticking. Pour in oil. Add fennel. Reduce broth and remove from heat. Let stand 10 minutes.

Remove fish from the broth, grind and make meatballs. Place the meatballs in an ovenproof dish. Pour broth over them and heat until sauce reduces and thickens.

Garnish with raisins and serve.

HUICI'S TRANSLATION OF ANÓN AL-ANDALUS
 #354 TAFĀYĀ VERDE DE PESCADO, p 195

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