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White 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

White Mu'assal. Take a ratl of clean, white honey, and three û qiyas of starch, the white of two eggs, sufficient fresh oil and minced almonds. Cook over a gentle, weak fire and keep stirring, without being careless about stirring, until it whitens and boils and takes the consistency of mu'assal. Cut it with camphor dissolved in water and it will turn out admirable.


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