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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

Fâlûdhaj. Take good, clean honey and put it on a moderate fire in a clean boiling kettle (tinjir). For each ratl of honey add two ûqiyas of starch, that dilutes and mixes with the honey, and stir it continually. If you want, color it with saffron. Blend it with a spoon on all sides. When it is almost bound together, add for each ratl of honey, four ûqiyas of oil and continue to stir it. Add half an ûqiya of good yellow [bees'] wax for each ratl and a half of honey. When the oil begins to dribble/leak through, clarify whatever dribbles according to the methods for clarifying oil. Its sweetness dries up and if not, it remains moist. Scatter over it peeled, chopped almonds in a sufficient amount. With the almonds, you might add some hulled sesame seeds, and leave it. When it is done cooking, pour it over a salâya [a stone chopping board or work surface] with fresh oil. Make with it large or small raghîfs. Use them as they are or make with them whatever kind of qursas [small round loaves] you may wish.


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