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Green walnut paste

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

Green Walnut Paste. Take a ratl of green walnuts and pierce them well with an iron skewer, then steep them in water for three days; take them out of the water and for each ratl take three of honey, cleaned of its foam, after cooking the nuts a little. Take them from the water and return them to the honey, and cook them until they take the form of a paste. Season with cinnamon, cloves, and ginger, three quarters of an ûqiya for each ratl, and eat it after meals. Its benefits: it excites the appetite and digests foods, heats the kidneys, and increases urine.


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