Royal Rafîs
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Royal Rafîs". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Royal Rafîs. Take sweet, peeled almonds, and pound them until they are like a dough, and add as much wheat flour, and knead it hard with eggs in place of water, and sprinkle with a little rosewater in which a little camphor has been dissolved. Then make thin flatbreads and cook them in a clay pan over a gentle fire until it binds and does not overcook. Then pound with sweet almond oil or fresh, melted, cleaned butter, make a round loaf and put it in a large dish, as if it were a sugar loaf, and when you take it out, pour the almond oil or fresh, melted, cleaned butter, or rose syrup, over it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on April 2, 2020, 10:54 am.

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