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Recipe For Simple Jûdhâ Ba

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

Recipe for Simple Jûdhâ ba. Take equal parts of almonds and sugar. Chop them and add spikenard, cinnamon, cloves, galingale, and some saffron, all ground. Then take a new pot and smear the bottom and sides with fresh, melted grease, as done earlier on. Then lay in the bottom of the pot some layered kunafa and make them stand up the sides of the pot. Then dust it with a spoon of this sugar, almonds and spices. Sprinkle it with some rose water in which some camphor has been dissolved. Then put thin bread on top of it and sprinkle it with another spoon, then a thin bread and a spoonful, until a quarter or less of the pot remains. Break over it each time enough eggs. Then cover with the oil until it rises above it. Then cover it with bread and arrange the pot with dough. Put it in the oven at moderate heat, leaving it until it is finished. Pour it onto a big platter and use it. When it is on the platter, moisten with some rose and julep syrup. In any case, it will be good and delicious.


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