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Stuffed Muqawwara

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

Stuffed Muqawwara, a Hollowed Pastry. Sift a ratl and a half of wheat flour well, knead it with the yolks of fifteen eggs and as much fresh milk as they will bear. Put in a little leavening and let the dough be stiff, make a qursa like a raghîf of this, and leave it to rise. Then fill a frying pan with fresh oil and take it to the fire, and when it has heated, put in the raghîf, turn it little by little, and watch that it not break apart. Then turn it over and when it has browned a little, take it out and put it in a dish and hollow it out as one hollows out muqawwara. Take out all the crumbs that are in it and crumble it by hand until they are pounded fine. Then take sufficient peeled walnuts and almonds and sugar, pound them well and put a layer in the muqawwara, then a layer of crumbs, until it is full; and sprinkle sugar between every two layers and sprinkle during that with rosewater. Then boil fresh clarified butter and good honey, pour it on the muqawwara and when it makes a boiling sound, put the lid [the removed crust] back on top and seal it, and pour the rest of the honey and butter over the lid, sprinkle with sugar, and present it.


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