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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

Another, Called Mukallala (Crowned). Take a ratl of honey, or if you want, sugar, and put it in a boiling kettle. Throw on it saffron and pepper, and when it boils, sprinkle into it white flour little by little, and stir until it thickens, then moisten with fresh oil. Throw in a ratl of peeled almonds and stir, and when you take it from the fire and array it, put on it almonds and sugar, and pistachios dyed with heart of safflower and indigo, God willing.


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