Tharid

Ini gambar Chicken Tharid

Dibawah ini adalah comment yang diberikan oleh Yahaya 91-93. Untuk tidak menghampakan beliau, dan juga untuk pengetahuan kita bersama, saya telah usahakan untuk mencarinya.

"Salam silaturrahim bang Man. Kalau tak menyusahkan mintak tunjukkan gambor THARID(sejenis makanan Arab) yg nabi ada sebut dalam hadisnya, TQ...Yahaya9193"

Berikut adalah hadis yang berkenaan;

.Anas bin Malik, may Allah be pleased with him, reported:
Allah's Messenger (may peace be upon him) said: The excellence of 'A'ishah over women is like the excellence of Tharid over all other foods. Hadith number in Sahih Muslim [Arabic only]: 4778

Setelah bertanya kepada orang-orang yang arif, maka mereka memberitahu bahawa Tharid adalah sejenis makanan berbentuk sup/berkuah. (beef and bread) Saya belum lagi berjumpa makanan ini dijual dimana2 kedai lagi. Insyaallah nak cari jugak.

Walaubagaimanapun saya ada berjumpa dengan article mengenainya di internet, gambar dan resepi. Diharap ini dapat membantu.

Tharid Lamb & Chickpea Stew

The Prophet Muhammad liked tharid so much that he compared it to his beloved wife Aisha. This recipe is adapted from a 13th century Andalusian cookbook.

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

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.

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. 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 1/2 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.

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.