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Qirsa'nat 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

Qirsa'nat Paste. Take a ratl of its skin, peeled on the outer part, and pound it well, cook it in water to cover, and then add it to three ratls of honey, cleaned of its foam. Thicken it until it takes the form of a paste, then season it with ...[three lines missing]... four ûqiyas of cinnamon, cloves, Chinese cinnamon, and Indian spikenard, an ûqiya of each. Pound all this and add it to two ratls of sugar dissolved in some rosewater, and cook it until it takes the form of a paste, and then melt it in four mithqâls of musk. Its advantages: it digests the food and clears the head, dissolves phlegm in the head, aids in all mild coughs, provokes urine and menstruation. Eat of it, like a nut, at meals.


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