Açorda is a traditional Portuguese dish composed of cubed or sliced stale bread with garlic, coriander, and poached eggs.

[3] There are two known books in which thurûd is referenced: FuDâlat al-Khiwân fi Tayyibât al-Ta'am wa-l-Alwân (The Highlight of the Tables, in the Delights of Food and Different Dishes), written by Ibn Razîn al-Tujibî; and the anonymous Hispanic-Maghreb Cuisine Treaty.

The dish's origins are as a poverty food, intended to prevent waste by using leftover bread, that evolved into a classic of Portuguese and particularly Alentejan cuisine.

The classic form found in Arabic literature is tharîd or tharîda, with the plurals tharâ’id or thurûd, meaning “crumbed and soaked bread”.

[1][8] The Portuguese term “açorda” comes, however, from the dialectal form of Andalusi Arabic, spoken in the Iberian Peninsula, thurda / çurda or thorda / çorda, the latter the etymological link closest to the current Portuguese term, and to which the article “al” was associated, which, in certain cases it loses its normal consonant sound, and starts to be pronounced like the first letter of the next word, such as açúcar, as-sukkar, or azeite, from az-zayt.

Garlic, coriander and salt are mashed into a coarse paste with olive oil and vinegar, and the mixture is poured over the bread.