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The Preparation Of âdhân (ears)


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 âdhân (Ears). Knead white flour with water and oil without leaven, then roll out little thin qursas, like the qursas of aqrû n, and let them be as big as the palm of a hand or bigger. Fold in two, and mix fold with fold, and open their edges, and fry, after inserting thin sticks into them so that the open ends do not seal. And when they are fried, make a filling of pistachios or almonds and sugar and knead with rosewater, and stuff the "ears" with them. Whoever wishes to aromatize the stuffing [with spices] may. Then pour into a plate and moisten with stiffly thickened rosewater syrup, after sprinkling with rosewater. And sprinkle with sugar, galingale [literally, "wood"], clove and ground cinnamon and use.

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