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Preparation Of Fânîd (pulled Taffy)

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

Preparation of Fânîd (Pulled Taffy). Take white sugar and dilute it with a moderate amount of water, neither too much nor too little. Put it on a gentle fire. Remove the scum and clean it. Continue cooking until it binds moderately. Then take it from the fire and when it has cooled a little, take it with your hand and pull it as you do with pulled honey sweet, until it whitens and you like the whiteness. If you see that it is drying out between your hands and isn't yet as white as you would like, put it near the fire until it softens and continue doing it (the pulling) and putting it near the fire until you are pleased with its whiteness. He who wants it musky, dissolve some musk and camphor in good rose water and sprinkle the sugar with it and lubricate your hands in this rose and musk water while you pull it little by little, until the musk and camphor penetrate it. It will turn out excellently... Then make ka'ks and qursas (flat loaves) and shapes similar to maftû na and fists (ma'asim) and whatever shape you want. Set it on a slat in the air to cool and dry and set it aside.


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