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Royal Rafîs

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

Royal Rafîs. Take sweet, peeled almonds, and pound them until they are like a dough, and add as much wheat flour, and knead it hard with eggs in place of water, and sprinkle with a little rosewater in which a little camphor has been dissolved. Then make thin flatbreads and cook them in a clay pan over a gentle fire until it binds and does not overcook. Then pound with sweet almond oil or fresh, melted, cleaned butter, make a round loaf and put it in a large dish, as if it were a sugar loaf, and when you take it out, pour the almond oil or fresh, melted, cleaned butter, or rose syrup, over it.


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