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A Mu'assal Used In Tunis At Banquets

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

A Mu'assal Used in Tunis at Banquets. Take strained honey and pour in dissolved starch, tinted with saffron: for one ratl of honey half a ratl of starch, and if there is no starch on hand, use dissolved fine white flour according to this recipe. Pour in sufficient oil and keep stirring it until the oil disappears from it. Mix in pepper, cloves, and a little camphor, re-thicken it and serve it.


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