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Layered Loaf (khubza Muwarraqa)

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Layered Loaf (Khubza Muwarraqa). Take flour and knead it until it is soft, and add oil so it will be smooth, put in leavening and then take the dough, roll it out, make its edges thin, and fold it, seal [the edges by twisting], and puff it up until the air enters the sides. Then close both ends with your hand and make a thick loaf; put it in a ceramic frying pan and pour in two spoonfuls of oil, and put the fingers over the bread, so that it is oiled, like mudâhan [Andalusian dialect for "oiled"; or possibly mudâhin, literally, the flatterer]. Put the bread in the oven and when it is cooked, put it in a glazed dish; get honey and cook it with some pepper, and pour this over the bread, God willing.


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