Elegant Qursa
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 "Elegant Qursa". [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:

Elegant Qursa. Take semolina and fine flour, in the same manner as ka'k, with clarified butter or with oil, and let its weight be about a ratl. Take ten eggs and beat them in a bowl and add them to the dough little by little. Knead it with them until it becomes like tar. Lay hold of an earthenware stewpan (cazuela, qaswila) the same size above as below. Let clarified butter and fresh oil run over it and empty the dough into it. Leave it until it rises and put it in the oven. When it is done, cause there to be in its highest part tubes like embattlements. Cut that to those tubes with a little of its body and let it/them be like a pot lid. Then make a large cut in the qursa with a knife. Heat honey with butter and scatter in it spikenard, cinnamon, chinese cinnamon, chopped almonds, walnuts and pine nuts and pistachios, or one of the two, however much you want of them. Let the qursa absorb that, put the lid back on and serve it, if God wishes.

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.
  <http://www.medievalcookery.com/search/display.html?anony:485>. Accessed on December 11, 2019, 8:08 pm.

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