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Recipe for Qursa Made with Fat



Make a semolina dough as for musammana and take a piece of it, and roll it out on a board or a marble slab, layering it with melted fat, and let there be leavening in the dough. Fold over the ends, as in the previous recipe dealing with musammana, and make it on the bottom of a tajine. Put on top of it a leafy (muwarraq) flatbread, and over this throw a bit of fat so the bread bakes with it and does not dry out. Place it in the oven and leave it until its upper part is browned; then take it out, pierce it, pour skimmed honey on it and present it.

Recipe for Qaijâ ta, Which is Made in al-Andalus, and it is called " Seven Bellies."

Take moist, fresh cheese and knead it in the hands; then take a deep, wide-bellied clay tajine [tâ jin min hantam] and in the bottom of it put a thin flatbread, made like kunafa. Put the cheese over this, and then a[nother] flatbread (raghî f), and do this until there remains a third to a quarter of the pan. Pour fresh oil over it, place it in the oven, and leave it a little; then take it out, moisten it with a little fresh milk, and return it to the oven, and take it out and moisten with fresh milk and return to the oven thus until the milk and the oil disappear. Leave it until its surface is browned to the color of musk; then take it out and pour skimmed honey cleaned of its foam, or rose syrup, over it. There are those who sprinkle it with ground sugar and spices, and others who leave it be.

Recipe for Mushahhada (Honeycombed), which is Muthaqqaba (Pierced)

The mushahhada is the best of [p. 65, recto] the rafis dishes, all of them, the lightest, the most quickly digested, and the healthiest, because yeast is in it and it is kneaded firmly. Take good semolina and knead it with yeast. Moisten it with water little by little until it becomes slack and like thick hasu, in such a manner that you throw it in the frying-pan and it spreads out over the pan. Cover it and leave it a while. Then go back and do the same thing again until you are done kneading, it rises and you see that bubbles rise. Then set up a ceramic [hantam] frying pan over a hot fire, or an iron frying pan over a moderate fire, and when it has heated, rub it with a cloth soaked in fresh clarified butter or oil. Take up some of the batter in a cup and pour it in the middle, to the desired size, either great or small, and turn over on it a stoneware plate until it is done and pierced, and keep on greasing the pan and pouring dough [rather, batter] until it is used up. Then melt fresh butter and clean honey, and pour them over the mushahhadas in a serving dish, leave it a while until they are proper, sprinkle it with ground sugar, and serve. There are those who add eggs as necessary to the batter.[170]

[171]Recipe for Murakkaba, a Dish which is Made in the Region of Constantine and is Called Kutâ miyya

Knead a well-made dough from semolina like the " sponge" dough with yeast, and break in it as many eggs as you can, and knead the dough with them until it is slack. Then set up a frying pan of clay [hantam] on a hot fire, and when it has heated, grease it with clarified butter or oil. Put in a thin flat loaf of the dough and when the bread is done, turn over. Take some of the dough in the hand and smear the surface of the bread with it. Then turn the smeared surface to the pan, changing the lower part with the upper, and smear this side with dough too. Then turn it over in the pan and smear it, and keep smearing it with dough and turning it over in the tajine, and pile it up and raise it until it becomes a great, tall loaf. Then turn it by the edges a few times in the tajine until it is done on the sides, and when it is done, as it is desired, put it in a serving dish and make large holes with a stick, and pour into them melted butter and plenty of honey, so that it covers the bread, and present it.


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