Recipe for Mu'assal
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 "Recipe for Mu'assal". [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:

Recipe for Mu'assal, Used Among Us as the Last Dish. Take good, strained honey and put it in a boiling kettle (tinjîr). Add four ûqiyas of starch for each ratl of honey, dissolved in rosewater, and if you wish, tint it with saffron. Keep stirring it until it is almost thickened (bound). Pour in enough fresh oil that it cooks and doesn't burn. Scatter on it almonds, split. Moisten with the oil until soaking. When its binding is dry and it is finished cooking, remove it and empty into a dish and take what oil sweats on it. You might add some hulled sesame and camphor dissolved in rosewater, and it will turn out admirable.

Related Recipes
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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 December 6, 2019, 1:16 pm.

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