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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

Sukkariyya, A Sweet of Sugar. Take a ratl of ground sugar and two thirds of a ratl of white bread crumbs scraped until they become like semolina flour. Add eggs and beat them with the flour and sugar. Then put a frying pan on a gentle fire with a ratl of fresh oil. When it boils, toss in these crumbs and the sugar beaten with eggs. Stir it on a gentle fire until it binds and cools. Dust with sugar, spikenard and cinnamon.


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