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Recipe For Shabât With Fat

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 Shabât with Fat. Make a dough of sifted semolina with a moderate amount of leaven. Moisten it with melted grease freshened with oil. Stir well until the dough absorbs it and moisten it with it again and again until it has absorbed all it can of the grease. Leave it for a while. Then form it into thin flatbreads, or if you want, into muwarraqa. Fry them in the frying pan with melted grease to cover them, until they are done. Then take them out and eat them with honey.


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