A Type of Ahrash
This is the recipe used by Sayyid Abu al-Hasan and others in Morocco, and they called it isfîriyâ. Take red lamb, pound it vigorously and season it with some murri naqî', vinegar, oil, pounded garlic, pepper, saffron, cumin, coriander, lavender, cinnamon, ginger, cloves, chopped fat, and meat with all the gristle removed and pounded and divided, and enough egg to envelop the whole. Make small round flatbreads (qursas) out of them about the size of a palm or smaller, and fry them in a pan with a lot of oil until they are browned. Then make for them a sauce of vinegar, oil, and garlic, and leave some of it without any sauce: it is very good.
This is the third recipe in the 13th century anonymous Andalusian cookbook (Anwâ‘ al-Saydala fî Alwân al-At‘ima). It is the second one for Ahrash, and there is another recipe for Ahrash, #78. Although the other recipes for Ahrash are not identified with a particular region, this one is identified as coming from Morocco.