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The Preparation Of Aqrûn


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

The Preparation of Aqrûn. Knead white flour with a little oil and roll it out with a cane, and proceed as gently as possible. Make it round and fold over as for sanbûsak, and let care be taken that it be even. Then fry carefully in much oil so that it doesn't open, and when done frying put in a plate, having prepared some of [the dough] in square form, and arrange thus until [the dough is] used up and and the plate is full. Beat honey as for white mu'aqqad and throw sugar on it and sprinkle it also between one [sheet of fried dough] and another when you are arranging them, and use, God willing.
[The name resembles a word meaning "horns," but I wouldn't count on it. The recipe omits to mention water in making the dough.]

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