Tharid

submitted by Sister Warda Carlsen

Abu Musa reported Allah's Messenger (may peace be upon him) as saying:

"There are many persons amongst men who are quite perfect,

but there are not perfect amongst women except Mary, daughter of 'Imran, Asiya wife of Pharaoh,

and the excellence of 'A'isha as compared to women is that of Tharid over all other foods."

(Muslim)

Ingredients

This recipe is adapted from a 13th century Andalusian cookbook. 
Soaking : Overnight 
Total second-day time : 2 hours 

3 cups chickpeas
3 lbs. lamb, cut into bite-sized cubes
8 cups water
6 cups finely chopped onion
2 teaspoon ground coriander
½ cup finely chopped fresh coriander
2 teaspoon caraway seeds
2 teaspoon pepper
6 eggs
1 tablespoon salt
½ teaspoon saffron in 2 tablespoons water
½ cup honey
Enough stale bread for 2 cups of crumbs
6 rounds pita bread, quartered

Directions

1. Put the chickpeas into a large bowl, cover them with cold water and let soak overnight. The next day, drain the chickpeas and set them aside.

2. Put the lamb into a large stew pot and cover it with cold water. Bring to a boil and skim off the foam that rises to the top. Add the chickpeas, onion, ground and fresh coriander, caraway seeds and pepper; return to a boil, then reduce the heat. Break the eggs directly into the pot so that they will poach along with the stew.

3. Let the stew cook for an hour to an hour and a half, until the chickpeas are done and the lamb is tender. Add salt and saffron, then remove ½ cup of broth from the pot, mix it together with the honey, and pour it back into the pot. Return to a boil and boil vigorously for 3 minutes.

4. Put the pita wedges in the bottom of the serving bowl and pour the tharid over them; or serve the pita wedges alongside the tharid and so that guests may put a few in the bottom of an individual soup bowl, then spoon the stew over the bread.