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Wednesday, December 20, 2017

REPOSAR ADAPTED FROM IBN RAZIN'S RECIPE FROM MEAT AND CHiCKPEA POTTAGE

Browning Meat for Pottage
Photo by: Lord-Williams
to let sit, to settle, rest. Wine is left to settle before consumption. Birds are killed the day before consumption for the meat “to settle” during the night and become more tender. Raw meat is left to sit after seasoning. Dough is left to sit while it rises. Innumerous dishes are left to sit once cooked like pasta, rice and roasts. [Ares. “Comidas.” 1994:122-124; and ES: Lord-Williams. “rconocer.” Dec 11, 17; “rebozar.” Dec 4, 17; “Ramadán.” Nov 3, 17 etc]

MEAT AND CHICKPEA POTTAGE ADAPTED FROM MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS SEC  2, CÁP 1, #6. OTRO PLATO LLAMADO AL-ARNABĪ, p. 144-145 

Ingredients


1 lb meat[1]
salt ot taste
¼ c olive oil
½ tsp white pepper
1 tbsp dried cilantro
1 tsp cumin
1 large onion quartered
2 garlic cloves mashed
1 whole garlic cloves
1 tsp chopped oregano and mashed by hand
1 c chickpeas soaked overnight
½ c peeled and chopped almonds
6 lemon leaves
A Colorful Dish in Medieval Style
Photo by: Lord-Williams
1 fennel stalk
1 tsp murri
1 tsp mashed and dissolved saffron
½  c vinegar

Preparation

Select meat. Cut in small piecess, wash and clean. Heat olive oil in a  in a large glazed earthenware casserole and brown meat. 

Add water, salt, a lot of oil, white pepper, dried cilantro, cumin, a few onions quartered, mashed garlic and whole garlic cloves, oregano mashed by hand, chickpeas soaked i water, peeled almonds, cilanro leeves, a sprig of fennel and murri. Heat in a pot until it boils. Then color with mashed saffron. After this add vinegar and gently boil until the broth has almost evaportated and only the grease is left. 

Remove from heat and let sit until cooled. Pour the contents into serving bowls and eat if the almighty God so pleases.



[1] Lamb was used as the recipe is Hispano-Arabic.

MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S 
RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA 
Y LOS DIFERENTES PLATOS SEC SECCIÓN 2, CÁPITULO 1, 
6. OTRO PLATO LLAMADO AL-ARNABĪ, p. 144-145 




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