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Rafîs Cooked With Soft cheese

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

Rafîs Cooked with Soft Cheese. Take flatbreads kneaded with eggs. Crumble very finely the necessary amount. Rub fresh cheese after adding salt, a little more than the loaves, and put aside. Then take a kettle (tinjir), put in sufficient honey, and clean it of its scum. Add fresh oil and then add the aforementioned crumbs and cheese. Keep stirring it gently with a spoon, little by little, until the oil disappears. Turn it onto a platter, smooth it, and dust it with sugar and ground cinnamon.


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