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Recipe For Qaijâta

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 Qaijâta, Which is Made in al-Andalus, and it is called "Seven Bellies.". Take moist, fresh cheese and knead it in the hands; then take a deep, wide-bellied clay tajine [tâjin min hantam] and in the bottom of it put a thin flatbread, made like kunafa. Put the cheese over this, and then a[nother] flatbread (raghîf), and do this until there remains a third to a quarter of the pan. Pour fresh oil over it, place it in the oven, and leave it a little; then take it out, moisten it with a little fresh milk, and return it to the oven, and take it out and moisten with fresh milk and return to the oven thus until the milk and the oil disappear. Leave it until its surface is browned to the color of musk; then take it out and pour skimmed honey cleaned of its foam, or rose syrup, over it. There are those who sprinkle it with ground sugar and spices, and others who leave it be.


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