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Recipe For Qursa Made 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 Qursa Made with Fat. Make a semolina dough as for musammana and take a piece of it, and roll it out on a board or a marble slab, layering it with melted fat, and let there be leavening in the dough. Fold over the ends, as in the previous recipe dealing with musammana, and make it on the bottom of a tajine. Put on top of it a leafy (muwarraq) flatbread, and over this throw a bit of fat so the bread bakes with it and does not dry out. Place it in the oven and leave it until its upper part is browned; then take it out, pierce it, pour skimmed honey on it and present it.


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