Its Preparation with Sugar

Dilute a ratl of sugar and put it on a gentle fire. Add four û qiyas of honey so it retains its moistness and doesn't break apart [i.e., crystallize] while thickening. Cook it until it thickens and throw in three û qiyas of good oil, one of liquified starch and three dirhams of gum arabic[192] dissolved in rose water. Continue to stir it until it binds together. Scatter chopped almonds over it and when it thickens, form on a salâ ya (stone work surface) greased with sweet almond oil and make from it [p. 72, verso] flatbreads. Then cut it into squares with scissors.
...Sweet... [missing words on this page because of same rent as on obverse]
...they are called qabî t (twigs)[193]. Take honey... [words missing]... a light [fire] and don't stop stirring by hand until it thickens, and take [from the fire]...[words missing]... and dry on a thick nail. Fold it over the nail and continue...[words missing]...its scum. Then add beaten egg whites...[words missing]... of the honey and stir it vigorously with a big spoon. When it is ready to bind together...[words missing]... the necessary amount. Fold over the edges on all sides and stir it with all your strength...[words missing]... Add their whites. Then pour it over a greased salâ ya (stone work surface) and make flat loaves [raghî fs] with it. Cut it into strips with a knife and when it has cooled, break it into twigs.

White Fâ lû dhaja With Milk; It is Eastern

Take a ratl and a half of fresh milk and put it in a tinjir on a gentle fire. Add one quarter ratl of diluted starch paste and one ratl of fresh oil. Stir it and then add two ratls of pounded white sugar and stir it until it is done. Put it into a clean clay dish and serve it.

A Sweet of Dates and Honey

Take Shaddâ kh dates. Clean them of their pits and pound a ratl of them in a mortar. Then dilute with water in a tinjir on a gentle fire. Add the same amount of skimmed honey. Stir it until it binds together and throw in a good amount of peeled almonds and walnuts. Put in some oil so it doesn't burn and to bind firmly. Pour it over a greased salâ ya (stone work surface). With it you make qursas (round cakes). Cut it with a knife in big or little pieces.

Recipe of Ma'â sim (Wrists)

In Marrakesh this used to be called " children's wrists." Pound peeled almonds with white sugar, but don't be too extreme in pounding them -- they should be the coarseness of grits. Then pummel it with your palm and make it like a wrist, either round or shaped like a wrist. Then roll out a raghî f of fresh fâ nî d [pulled taffy] before it dries, and put the " wrist" in the middle of the raghî f. Twist it and lift it on all [p. 73, recto] sides until the sides stick together. Put it aside. Then put white flour in a tajine on a weak, gentle fire and when the flour has heated, put the " wrist" in it and turn it over and over until the flour sticks to it, the top rises and it is the same on all sides. Lay it aside and let the children play with it.[194]

Sukkariyya, A Sweet of Sugar

Take a ratl of ground sugar and two thirds of a ratl of white bread crumbs scraped until they become like semolina flour. Add eggs and beat them with the flour and sugar. Then put a frying pan on a gentle fire with a ratl of fresh oil. When it boils, toss in these crumbs and the sugar beaten with eggs. Stir it on a gentle fire until it binds and cools. Dust with sugar, spikenard and cinnamon.

An Eastern Sweet

This is given to feverish people as a food and takes the place of medicine. Take sweet, peeled almonds and pound them fine. Then extract their milk with a sieve or clean cloth, until it becomes like milk. Add pomegranate and tart apple juice, pear juice, juice of quince and of roasted gourd, whatever may be available of these. Prepare them like the " juice" squeezed from the almonds and like the mixture of white sugar. Put it in a glazed earthenware tinjir and light a gentle fire under it. After boiling, add some dissolved starch paste and when it thickens, put together rose oil and fresh oil and light under it a gentle fire until it thickens. Then take it off the fire and take it out. If the stomach is weak, add rosewater mixed with camphor.

A Sweet Called Ma'qû da

Take good sugar and moisten it with fresh water. Put it on a moderate fire until it binds and put in chopped almonds. Measure it over marble and if you see that it is coming apart, grease the marble. And it (the candy) is shaped on it (the marble) into raghî fs that you cut with scissors in whatever shape you want. While it is still warm, give it the shape of dates stuffed with almonds or with a piece of fanid, or resembling Malaga figs or like grapes or or raisins and so forth. Leave it until it cools and lay it aside.

A Sweet from Syria

Take three ratls of white sugar and one of clean honey. Put them together in a tinjir on a gentle fire and continue stirring and when it begins to thicken, then add 1 1/2 ratls of dissolved starch paste, colored [with saffron], and white flour. Continue stirring and when it begins to thicken, pour on oil, [p. 73, verso] sweet, washed; and scatter on it chopped almond and pistachio. Thicken it carefully. When it is completed, set it aside and loosen it with rose water, camphor, spikenard and clove. Then pour it over a salâ ya (stone work surface) and make qursas with it. Put it in a greased pot and set it aside.

[195]Rukhâ miyya, a Marble Dish

Take white sugar, dissolve it in a little water and put it on a gentle fire. Remove the froth and when it is almost bound together, throw in peeled almonds, pounded somewhat coarsely until they become like semolina, in the quantity of two thirds of the sugar. When it is finished binding together, remove it from the fire and cut it with some camphor, spikenard and clove dissolved in rose water. Pummel it and turn it onto a marble slab greased with oil when it is still warm. Lay on it a smooth greased plank until the surface is smooth. Then cut it with a knife in the shape of reeds or whatever shape you want, and set it aside.

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