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Recipe For Mu'assal

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 Mu'assal, Used Among Us as the Last Dish. Take good, strained honey and put it in a boiling kettle (tinjîr). Add four ûqiyas of starch for each ratl of honey, dissolved in rosewater, and if you wish, tint it with saffron. Keep stirring it until it is almost thickened (bound). Pour in enough fresh oil that it cooks and doesn't burn. Scatter on it almonds, split. Moisten with the oil until soaking. When its binding is dry and it is finished cooking, remove it and empty into a dish and take what oil sweats on it. You might add some hulled sesame and camphor dissolved in rosewater, and it will turn out admirable.


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