Throwback Thursday - 13th Century Tajine Recipe 🇸🇾
When I was preparing for my video on whether tajines really retain more moisture, I came across a very old recipe from 13th-century Syria. It sounded really simple, and I thought I should at least try it once. The recipe is as follows:
“Boil the meat and fry with fresh coriander, onions and hot spices and a little garlic. Then pick out the fennel hearts and cut in half. Put over the meat. Put back some of the broth on it along with sheep’s tail. Boil until cooked and the broth has been absorbed. Remove [from the heat].”
Since the recipe is quite ambiguous, I took the liberty of using lamb shoulder as the meat of choice. I suppose back in the day in Syria, mutton would have been quite common, but I just couldn’t get any today. Nor did I manage to find sheep’s tail, though my butcher assured me oxtail would achieve a better result.
W2 KITCHEN
Throwback Thursday - 13th Century Tajine Recipe 🇸🇾
When I was preparing for my video on whether tajines really retain more moisture, I came across a very old recipe from 13th-century Syria. It sounded really simple, and I thought I should at least try it once. The recipe is as follows:
“Boil the meat and fry with fresh coriander, onions and hot spices and a little garlic. Then pick out the fennel hearts and cut in half. Put over the meat. Put back some of the broth on it along with sheep’s tail. Boil until cooked and the broth has been absorbed. Remove [from the heat].”
Since the recipe is quite ambiguous, I took the liberty of using lamb shoulder as the meat of choice. I suppose back in the day in Syria, mutton would have been quite common, but I just couldn’t get any today. Nor did I manage to find sheep’s tail, though my butcher assured me oxtail would achieve a better result.
3 weeks ago | [YT] | 12