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Monday, July 3, 2017

PIÑERA WITH 13TH CENTURY RECIPE FOR GROUND BEEF


A "Piñera"  or hide with small holes
Photo by: Lord-Williams
flour sifter, sieve with small holes. The most common consisted of raw hides with fur still intact. [Dialecto. 1947:294; and García Rey. 1934:124]

RECIPE FOR MAKING AHRASH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN. AL-ANDALUS  #79. RECETA PARA HACER EL “AHRAŠ,” p 56[1]


Ingredients[2] 

1 lb ground beef with fat
1 c flour
2 garlic cloves
salt to taste
½ tsp white pepper
1 tsp cumin
1 tsp coriander
1 tsp caraway
1 tbsp murri
1 egg
Unique for the taste of rue
Photo by: Lord-Williams
1 tsp chopped rue
olive oil for frying

Preparation

Pound well meat from two legs, shoulder etc. Add half the sifted flour, garlic peeled and mashed with salt, pepper, cumin, coriander and caraway, and let the pepper predominate, and some murri, and beat well with egg.  Add rue. Put the remainder of the flour in a bowl. Dip hands in this flour and make meatballs. Roll meatballs in flour to lightly coat them.  Fry them in hot olive oil.

The same recipe can be made with the meat of mirqâs, except that the egg is omitted, God willing.



[1] This is not the same recipe as #2 Receta para hacer el “Ahraš,” which is for lamb patties.
[2]  Quantities have been reduced for four servings. 


HUICI’S TRANSLATION OF ANÓN. AL-ANDALUS 
 #79. RECETA PARA HACER EL “AHRAŠ,” p 56



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