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Recipe For Tarfist

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 Tarfist, a Dish of the People of Fez. Knead the finest white flour, or semolina, and make flatbreads, cook them in a tannur or in the (bread) oven over a moderate fire, and crumble them small. Take skimmed honey and dilute it with the same amount of fresh water, and throw in as much saffron as will color the crumbs to the desired tint. Then throw in these crumbs and stir it until it takes body like a paste, and continue stirring. When it hardens, turn it out in a bowl after sprinkling it with plenty of split almonds, and stir it until it is mixed. Make a hole in the middle and fill it with aromatic clarified butter or fresh butter, sprinkle with sugar, cinnamon, spikenard, cloves and fanid, and present it.


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