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Sanbûsak


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

Sanbûsak. It used to be made in Marrakesh in the house of the Prince of the Believers, Abu Yusuf al-Mansur, God have mercy upon him. Take white sugar and dissolve it and "milk" it with rosewater. Then put in almonds pounded like dough, and stir it gently until it is combined and becomes like the filling of a qahiriyya. Then take it from the fire, and when it is lukewarm, put in spikenard, cloves, a little ginger, and a small amount of mastic, after first dissolving these ground spices in rosewater in which has already been dissolved some camphor, musk and cut almonds. Beat all this and knead it until one part blends with the other, and make qursas of the size of ka'ks and farthalât and make balls in the shape of oranges and resembling apples and pears, until the sanbûsak is used up. It is delicious, and it is called sanbûsak in the East, and it is the sanbûsak of kings.

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