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honey Recipe

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

Honey Recipe. Take flesh from [a sheep's] tail, rump, belly and brisket or a fattened hen, whichever you have, after washing it, and put it in a new pot; cover with water and throw in a sufficient quantity of salt, a spoon of oil and another of honey, cleaned and split almonds and sufficient saffron, some two dirhams or thereabouts; then put the pot on a coal fire and when it is done, take out the meat and strain the broth. Then take six ratls of white honey, skimmed, and pour it on the sauce; take to the fire and do not stop stirring for any reason and when the honey is cooked, take a ratl of starch less a fourth -- this is for six ratls; and if it is less or more, use equivalent amounts. Add water; take off the fire and leave for its heat to break, then throw in starch and stir well until it is all mixed; then pour over all this four ratls of fresh oil and put on a very low fire and do not stop stirring it with the greatest care, as this will make it good or bad, and when it reaches the state of fâlûdhaj, take the pot off this fire to the hot embers; after pouring in the rest of the oil and returning the meat to it, take white flour, make it into a dough and from this make very small sanbûsak (samosas), and stuff them with sugar and pounded almonds, spiced with cinnamon, spikenard, Chinese cinnamon and pepper; knead all this with rosewater and then fry in the skillet; then ladle the dish of honey in an earthenware dish and put these sanbûsak on it and add some shelled pine nuts, then sprinkle with ground sugar and cinnamon, God willing.


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