Book of Days Tales

Today is sometimes called the “night of the three Caliphs” because on this date in 786 CE, Harun al-Rashid (c. 763 or 766 – 24 March 809)  became the Abbasid caliph upon the death of his brother al-Hadi, and his son, al-Ma’mun, who succeeded him as caliph, was born. The Abbasid caliphate was the third caliphate to succeed the Islamic prophet Muhammad. It was founded by a dynasty descended from Muhammad’s uncle, Abbas ibn Abd al-Muttalib (566–653), from whom the dynasty takes its name. They ruled as caliphs for most of the caliphate from their capital in Baghdad now in modern-day Iraq,

Tharid, a meat stew, was considered the finest dish by the prophet himself.  Modern recipes use butternut squash, but this vegetable was domesticated in the Americas and would have been unknown in the 8^th century in Baghdad.  However, young gourd or eggplant would have been commonly available. 

Ingredients

1lb meat pieces with bones (lamb, chicken, goat, veal, or beef)

1 small onion, peeled and finely chopped

2 cups of young gourd, peeled and sliced into big chunks (or eggplant)

½ teaspoon of allspice

1 Tablespoon of salt (or to taste).

black pepper

7 cardamom pods, crushed so they are slightly open

1 cinnamon stick (about 1 inch in length).

1 bay leaf

3 Tablespoons ghee

5 cups of water

flatbread

nuts

yogurt

Instructions

Add the ghee to a medium-sized pot on medium heat. Add the onions and sauté until soft and golden. Add the meat and sauté with the onions until the meat has been browned on all sides. Add the spices. Add 5 cups of water and bring to a boil. Lower the heat to a simmer and cook until the meat is soft and falls apart easily.  Timing will vary depending on the meat. Chicken and veal may take less than one hour, but lamb and goat may take two (or more).  Stir occasionally to avoid sticking and add more water as needed.

Once the meat is soft, add the gourd pieces. Add more water if the broth level does not fully immerse the gourd. Cook for an additional 20-30 minutes until the gourd is soft. Turn off the stove. 

Place flatbread pieces in the bottom of bowls and then add the tharid on top.

Serve with nuts and yogurt on the side for guests to add as a topping.

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