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Wednesday, February 14, 2018

SACRIFICIOS, FIESTA DE LOS


Lamb
Photo from: Peter Neish 
Ar.‛Īd al-Adhā (“Sacrificial Festival”) or Ar. ‛Īd-Kabīr(“Great Festival”) Eng Festival of the Sacrifice, an Islamic festival celebrated on the 12th of the month of Dhul Hijfja in commorance of Ibrahim’s offer to sacrifice his son Ishmael (Christians and Jews believe it was Isaac, Ishmael´s brother). As God had a ram sacrificed, families slaughtered an animal instead of human beings. Festivities last for several days during which special dishes were served such as boiled wheat with milk in remembrance of Amin, the Prophet’s mother followed by main dish of lamb, dates and fruit.

As almost all festivities, this one ends with street dancing and singing into the wee hours of the morning during which the merrymakers sprinkle flower perfumes on each other. [Benavides-Barajas. Alhambra. 1999:54; and Van Dozel. 1994:100-101]

A DISH CALLED TAFAYA BLANCA 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, SECCIÓN SEGUNDO, SOBRE LAS DIFERENCTES CLASES DE CARNE DE CUADRUPEDOS, CAPÍTULO SEGUNDO, SOBRE LA CARNE DE OVINO, 1. PLATO QUE SE LLAMA TAFĀYĀ BLANCA, p 148 

Ingredients

Boiling Lamb
Photo by: Lord-Williams
2 lb lamb[1]

¼ c olive oil
1 tsp ginger scrap-pings
salt to taste
1 tbsp coriander
3 small onions quartered
1 lb meatballs (optional)

Preparation

Select meat from breast, trotters and ribs of a tender lamb. Cut and clean. Put them in a pot. Add water and olive oil. Put the remaining ingredients in a cloth and tie it. Put it in the pot with the meat and water. When the water begins to boil, remove the sachet, leaving th meat to boil until done. If wanted, add meatballs. When the meat is ready brown it letting the fat rise. After serve should the Almighty so desire. This dish can be made with kid or chicken; make as indicated above as is God's will.


[1] Optional. It can be lamb, goat or chicken.


MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS, SECCIÓN SEGUNDO, SOBRE LAS DIFERENCTES CLASES DE CARNE DE CUADRUPEDOS, CAPÍTULO SEGUNDO, SOBRE LA CARNE DE OVINO, 1. PLATO QUE SE LLAMA TAFĀYĀ BLANCA, p 148 




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