Zabarbada of Fresh Cheese
1 cup loosely packed chopped green coriander = 1 oz
2 onions = 6 oz, chopped small
1 teaspoon ground coriander seed
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon pepper
2 tablespoons oil
1 tablespoon water
1/2 teaspoon salt
1 egg
2-3 tablespoons rice flour
Mix together cheese, green coriander, onion, and spices. Put oil, water and salt in a large frying pan or a dutch oven; shake to cover the bottom. Put in the cheese mixture and cook on medium-high to high about 3 minutes, stirring almost constantly, until the mixture becomes a uniform goo. Remove from heat, stir in egg, sprinkle on flour and stir in, serve forth. It ends up as a sort of thick dip, good over bread. It is still good when cold.
Source for Recipe Presented
From Cariadoc's Miscellany. The Miscellany is Copyright (c) by David Friedman and Elizabeth Cook, 1988, 1990, 1992. on the web at http://www.pbm.com/~lindahl/cariadoc/recipe_index.html.Andalusian p. A-13 Take fresh cheese, clean it, cut it up and crumble it; take fresh coriander and onion, chop and throw over the cheese, stir and add spices and pepper, shake the pot with two tablespoons of oil and another of water and salt, then throw this mixture in the pot and put on the fire and cook; when it is cooked, take the pot from the fire and thicken with egg and some flour and serve.
