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Elegant Qursa

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

Elegant Qursa. Take semolina and fine flour, in the same manner as ka'k, with clarified butter or with oil, and let its weight be about a ratl. Take ten eggs and beat them in a bowl and add them to the dough little by little. Knead it with them until it becomes like tar. Lay hold of an earthenware stewpan (cazuela, qaswila) the same size above as below. Let clarified butter and fresh oil run over it and empty the dough into it. Leave it until it rises and put it in the oven. When it is done, cause there to be in its highest part tubes like embattlements. Cut that to those tubes with a little of its body and let it/them be like a pot lid. Then make a large cut in the qursa with a knife. Heat honey with butter and scatter in it spikenard, cinnamon, chinese cinnamon, chopped almonds, walnuts and pine nuts and pistachios, or one of the two, however much you want of them. Let the qursa absorb that, put the lid back on and serve it, if God wishes.


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