Tharda of Isfunj with Milk

Make isfunj from white flour and make it well, and fry it. Add to it while kneading as many eggs as it will bear. When you are finished making it and frying it, cook as much fresh milk as is needed and beat in it eggwhites and fine white flour, and stir carefully until cooked. Then cut the isfunj into small pieces with scissors and moisten with the milk until saturated. Then melt butter and throw on the tharid, [72] and sprinkle with sugar and use, God willing.

[73]The Preparation of Aqrû n

Knead white flour with a little oil and roll it out with a cane, and proceed as gently as possible. Make it round and fold over as for sanbû sak, and let care be taken that it be even. Then fry carefully in much oil so that it doesn't open, and when done frying put in a plate, having prepared some of [the dough] in square form, and arrange thus until [the dough is] used up and and the plate is full. Beat honey as for white mu'aqqad and throw sugar on it and sprinkle it also between one [sheet of fried dough] and another when you are arranging them, and use, God willing.
[The name resembles a word meaning " horns, " but I wouldn't count on it. The recipe omits to mention water in making the dough.]

The Preparation of â dhâ n (Ears)

Knead white flour with water and oil without leaven, then roll out little thin qursas, like the qursas of aqrû n, and let them be as big as the palm of a hand or bigger. Fold in two, and mix fold with fold, and open their edges, and fry, after inserting thin sticks into them so that the open ends do not seal. And when they are fried, make a filling of pistachios or almonds and sugar and knead with rosewater, and stuff the " ears" with them. Whoever wishes to aromatize the stuffing [with spices] may. Then pour into a plate and moisten with stiffly thickened rosewater syrup, after sprinkling with rosewater. And sprinkle with sugar, galingale [literally, " wood" ], clove and ground cinnamon and use.[74]

The Making of Hadî dâ t (Pieces of Iron)

Choose good wheat and toast it until moderately browned, then grind like white flour and sift. Then skim honey and thicken it strongly, so that its thickening almost...[word missing]... and be on guard against burning. Add fresh oil to it and let it cool a little, then throw the toasted flour on it and stir until it cools well. Then put the hand into it and knead again until it emits the oil, and let its consistency be somewhat stiff. Mix in it as much pepper alone as it will bear; whoever wishes to aromatize it also with sweet-smelling spices may, and he will be like most ordinary men. And put it up in a clean place, and use, God willing.

Risen Sweet

Boil good honey on a moderate fire, and when it melts, strain it in a woollen kerchief, then return to the pot and stir with a brass rod having a thick end so that it does not burn. If the honey is from the comb, take the whites of six eggs, and if not from the comb the whites of ten, and beat by hand without the yolks until the foam rises from them. Let the honey cool well and throw onto it, then return to the fire and stir with the rod unceasingly until it whitens well. Then take the pot off the fire and put a big frying pan or an appointed pot [viz. another pot] on the fire and fill with fresh oil so that it warms well. Then throw khabî s in it, then take it out quickly with a slotted spoon. And if the leaves of the khabî s are whole, throw in leaf after leaf and take them out. Put on a board to cool, and when cool, break up fine, then throw onto the honey, [p. 29 recto] thickened, and mix with it, and the amount of what is thrown in per kail of honey is two ratls of khabî s. Leave it until it thickens and cools, and clarify it, and use it, God willing. And also, you can peel sesame and toast it a little and put it in place of the khabis and thicken the honey with the whites of twenty or more eggs, God willing.

⇐ Предыдущая11121314151617181920Следующая ⇒

Поделиться: