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Recipe For Mishâsh


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 Mishâsh. Soak semolina or fine flour with fat or oil, knead it exceedingly well with some leavening and add water little by little. The dough should be dry. Knead exceedingly until it is slack, and stretch [roll out] a piece of it over a salâya (stone work surface) greased with oil, and with your thumb spread on it fresh fat from a sheep or a goat, cleaned of its membranes and dissolved in some oil until it becomes like brains or butter. Roll it thin until it covers the surface of the rolled-out piece. Then envelope with another, roll it out, smear it with fat like the first one, and roll it out. Then cut it into triangles or circles and squares, then put the frying-pan over a moderate fire with enough oil to fry in, and fry until done. Drain the oil and float them in rose syrup or clean honey.

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