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Preparation Of Qursas


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 Qursas. Take very white flour and knead it with milk, salt and yeast. And when you have kneaded it considerably, leave it until it rises. Then take one egg or several, according to the quantity of the dough. Break them in a bowl and beat them. Moisten the dough with them little by little and knead it until it slackens. Take a new frying pan and shower it with clarified butter or fresh oil. Take a handful of the dough and spread it in the pan. Put over it a layer of almonds and pistachios, or whichever one you have. When the almonds cover the dough, put another dough on the almonds, and so on, layer on layer. In this way you fill the frying pan up to two fingers (from its rim). Put it in the oven with the bread and when it is done, prick it with a knife and take it out as it is. Heat honey and clarified butter and pour over, and when it has soaked them up, throw it on a platter and sprinkle over it Chinese cinnamon and cinnamon and serve it, if God wishes.

autodoc





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