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A Recipe For Stuffed Qursas


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

A Recipe for Stuffed Qursas. Knead two ratls of white flour well with water, oil and leaven until it is as soft as dough or a little less. Then make a stuffing of sugar and almonds as is made for stuffed ka'k, and roll out half the dough with half the stuffing, and strike it with oil and make a small bread (khubza) from it, and leave it until it rises. Then put it in a new glazed tajine which has been greased with oil, and heat honey and pour it on it, after piercing all of it with the fingers, and leave until it absorbs the honey. Cut on it pine nuts and sprinkle with sugar and serve. And make from half the dough that remains thin qursas and stuff with the remaining stuffing, and fry them in fresh oil and put in a clay plate. Heat walnuts and boil a little in honey and pour over them and sprinkle with sugar, and serve.
[This recipe omits the cooking, probably by baking, of the small bread in the glazed tajine. The walnuts were probably pounded before being boiled.]

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