Andalusian lamb tharida with cheese and spinach

The tharīd (ثَرِيد) is one of the oldest and most popular dishes in Arab cuisine and usually denotes crumbled bread in a meat or vegetable broth. Deriving its name from the verb tharada (ثَرَدَ), ‘to crumble’, the dish was apparently one of the favourite foods of the Prophet, himself, who reportedly said that “the virtue of ʿĀ’isha [his favourite wife] among women is like that of the tharīd among all food” (فضل عائشة على النساء كفضل الثريد على سائر الطعام). This 13th-century recipe is attributed to a Cordoban physician by the name of Abu ‘l-Hasan al-Bannani, who would apparently make it in spring. It is prepared with diced lamb, salt, onion juice, pepper, coriander seeds, caraway and olive oil. Once this is cooked, spinach, grated cheese and butter are added, before pouring everything onto the bread crumbs. In this recreation, the dish is served with couscous.

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