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Sukkariyya


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 Sugar Dish. Take a ratl and a half of sugar and throw in rosewater and water to cover. Stir it and pound it. Clarify it with a sieve in a ceramic [hantam] vessel and add an ûqiya of honey for each ratl. Take a ratl of peeled white almonds and cut them into thirds and quarters. Return it to the fire, cook it until it coagulates, and take it to a platter which has been greased with almond oil and roll it out on a marble sheet. Cut it as you will. Dust it with sugar and do the same with pistachio, pine nuts and walnuts. And test it to see whether it takes them. And throw it on the salâya (stone work surface)...[some five words missing]...thin and it is very good. Then make with it what you may want. If you want it with camphor and aromatic spices, grind whatever of them you want and sprinkle them over it, if God wishes.

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