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The Making Of Fâlûdhaj

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 Making of Fâlûdhaj. Melt a kail of honey on a temperate fire until it is melted and dissolved. Then strain it with a woolen cloth, return it to the fire, and put with it a kail of oil, and if the honey is from the comb, bind with a ratl of starch, and if not from the comb, use a ratl and a quarter. Stir this until it is thickened with six dirhams of ground saffron, and when it is thickened, throw in half a ratl of almonds and take it out to a marble [slab] until it is lukewarm, and stir it by hand until the oil comes out, and slap it with the hands into thin loaves and serve it, God willing.


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