To Make Isfîriyâ (lamb and walnut "burgers")
Andalusia 13th century recipe
Pound the flesh of a leg until it is like brains. Remove the sinews and throw in pepper, half a spoon of honey, a little oil, as much as is needed, and a little water. Mix all smoothly with flour and do not neglect to pound it, and do not slacken in this, because it will cool and be ruined. Grease the pan with oil or fat, make the pounded meat into flatbreads and fry in the pan; if there be with the meat almonds or walnuts or apples, it will be superb, God willing.
12 oz lamb, ground [Substitute up to 6 oz with ground beef]
1 Tbl corn starch [use as a gluten-free sub for the wheat flour]
½ tsp pepper
1 tsp honey
2 Tbl olive oil
2/3 cup walnuts, chopped
[3 Tbl apple, chopped]
2 Tbl water
2 Tbl sesame oil for frying [This is pale, untoasted sesame oil]
Mix meat with remaining ingredients (the meat will absorb the water as dehydrated muscle), including optional walnuts, almonds, or apples. Make 8 patties and fry on medium to medium-high in a frying pan. Fry a minute or two on each side until cooked through.
Serve with garlic sauce and pita bread.
Translation and original redaction from: How to Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years of Recipes By David Friedman and Elizabeth Cook ISBN: 978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf. Used with permission.
I am thankful for the recipe testing and other support offered by Meistari Katriona ni Chonarain of Northshield. ~~Sayyeda al-Kaslaania