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Qâhiriyya Which Is Called Sâ Bûniyya

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

Qâhiriyya Which is Called Sâ bûniyya. Pound almonds very well and add them to the same amount of sugar, and add spikenard, cloves, some camphor, and musk dissolved in rosewater. Pound all this in a wooden mortar until it is mixed and smooth. Then roll out ka'ks and small flatbreads and pieces shaped like walnuts and hazelnuts. Leave it a while and then submerge it in sugared rose syrup and thickened julep, and take it out. Submerge it a second time, and a third, and leave it until it dries and separates. It is good, magnificent, and it used to be made in Marrakesh.


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