aḥrash min al‑qarʿ

Second Course – Naql

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Ingredients:

Bottle Gourd; Breadcrumbs; Eggs; Black Pepper; Salt; Olive Oil

Alternate Ingredients:

Bob’s Red Mill Gluten Free 1:1 Baking Flour will replace Breadcrumbs in the recipe above.

Mustard Sauce:

Black Mustard Seeds; Apple Cider Vinegar; Almonds; Salt; Honey

Take as many gourds as you want and do with them as was previously done [i.e.cleaning and boiling]. After they boil, take them out and press them [by hand] to remove excess moisture. Next, pound them thoroughly in a mortar until they become one mass. Add salt- just the needed amount – black pepper, and breadcrumbs. Break some eggs on these and beat them all. Do not let the mix be on the thin side.

Now take a clean skillet, put it on the fire, and pour in some olive oil. Once it boils, take the pounded gourd mix and make small discs with it, similar to the ahrash patties. Put them in the skillet to fry, gently turning them to brown on all sides, and put the done ones in a glazed bowl (ghadära). Continue with the frying until you finish them all, and eat the dish salubriously, God Almighty willing
Faḍālat al-khiwān fī ṭayyibāt al-ṭaʻām wa-al-alwān VII.1.4

Discussion

Documentation forthcoming

References

FKH VII.1.4

Modernized Recipe

2 lbs.	Long Bottle Gourd
1/2 t.	Salt
1/2 t.	Black Pepper
2 c.	Breadcrumbs
3 ea.	Eggs

	Mustard Sauce

Peel the Gourds, cut them in half lengthwise, and remove the core as well
Cut the remaining flesh into large pieces
Boil until soft
Wrap the pieces in dry towels and press out any excess moisture
Pulverize the Gourd in a mortar or food processor
Add all of the remaining ingredients and combine thoroughly
Allow the mixture to rest for at least 30 minutes, or overnight in the refrigerator after it has cooled
Take a large pan over medium heat and fill it with enough Olive Oil to shallow-fry
Take about 2 T. of dough in oiled hands, press it flat, and griddle it on both sides until crispy and brown
Remove to drain and eat hot with Mustard Sauce