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Preparation Of Jauzînaq (walnut marzipan)

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

Preparation of Jauzînaq (Walnut Marzipan). Take some of this dough described for ka'k and of the mentioned filling, and shape it [viz. the filling] like hazelnuts, little walnuts, little ka'ks, the description of a necklace [or chaplet] of pomegranates, and farthalat. This is what is called "the Qadi's ears." It is made to resemble roses and other flowers, rings, and so on. All being thus filled, bury some of that filling inside each piece [of dough] and prick it finely. Then fry it in a clean frying-pan with fresh oil, and take it out immediately. Place it in a strainer like a palm, drain the oil and float the fat in skimmed honey, or in julep syrup or mastic syrup, and take it out.


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