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Its Preparation With sugar

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

Its Preparation with Sugar. Dilute a ratl of sugar and put it on a gentle fire. Add four ûqiyas of honey so it retains its moistness and doesn't break apart [i.e., crystallize] while thickening. Cook it until it thickens and throw in three ûqiyas of good oil, one of liquified starch and three dirhams of gum arabic dissolved in rose water. Continue to stir it until it binds together. Scatter chopped almonds over it and when it thickens, form on a salâ ya (stone work surface) greased with sweet almond oil and make from it flatbreads. Then cut it into squares with scissors.
...Sweet... [missing words on this page because of same rent as on obverse]
...they are called qabît (twigs). Take honey ... [words missing] ... a light [fire] and don't stop stirring by hand until it thickens, and take [from the fire]...[words missing]... and dry on a thick nail. Fold it over the nail and continue ...[words missing]...its scum. Then add beaten egg whites ...[words missing]... of the honey and stir it vigorously with a big spoon. When it is ready to bind together ...[words missing]... the necessary amount. Fold over the edges on all sides and stir it with all your strength ...[words missing]... Add their whites. Then pour it over a greased salâya (stone work surface) and make flat loaves [raghîfs] with it. Cut it into strips with a knife and when it has cooled, break it into twigs.


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