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Preparation Of Kunâfa

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

Preparation of Kunâfa. Take some of this thin bread, as was mentioned before how to do it. Cut it and trim it to the size of big rose leaves. Then take a pot and a tinjir [boiling kettle], in which [viz. the kettle] you put fresh oil, enough to cover the cut bread. Let it boil until it absorbs the oil and disappears. Then throw in clean honey, free of its froth, to cover it, and sprinkle it with rose water in which some camphor has been dissolved. Stir it gently so it doesn't stick to the bottom of the tinjir. Then dust it with ground sugar, stir it and when it has become thick, take it off the fire, stir it and dust it with spikenard, cloves, ground sugar, chopped peeled almonds and whole fanid [taffy]. Smooth it with a spoon while it boils and the oil disappears, as you do with mu'assal. The people of Bijaya [Bougie] and Ifriqiyya [Tunisia] make this kunafa with fresh and clarified butter instead of oil, but oil is better and lasts better.


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