How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

into a sticky mess, and leave another few
hours in a warm place to rise. Add the eggs
and stir until they are absorbed into the dough.
Heat a frying pan over medium to high
heat and grease it with oil or ghee. Pour on
enough batter to make a thick pancake about
7" in diameter. When one side is cooked
(about 2 minutes) turn it over. Put onto the
cooked side about ¼ c more batter, spreading
it out to cover. When the second side is done
(1-2 minutes more), turn it over, so that the
side smeared with batter is now down. Cook
another 1-2 minutes. Repeat. Continue until
the batter is all used up, giving you about 8-10
layers—like a stack of pancakes about 3"
thick, all stuck together. Turn the loaf on its
side and roll it around the frying pan like a
wheel, in order to be sure the edges are
cooked.
Punch lots of holes in the top with the
handle of a wooden spoon, being careful not
to get through the bottom layer. Pour in honey
and melted butter, letting it soak into the loaf.
Serve.
Note: Scale the recipe up as desired to suit
your ambition and frying pan. If you don’t
have sourdough you could use yeast instead,
with shorter rising times.
Recipe for Murakkaba Layered with Dates
Andalusian p. A-62
Take the dough described under murakkaba
kutamiyya [see preceeding recipe] and make of it
a thin flatbread in a heated tajine, and when it is
done, turn it over, and top it with dates that have
been cleaned, pounded, kneaded in the hands and
moistened with oil. Smooth them with the palm,
then put on another flatbread and turn it over,
and then another bread, and repeat this until it
is as high as desired. When it is done on all sides,
put it in a dish and pour over it hot oil and
honey cleaned of its scum; this is how the people of
Ifriqiyya make it.
2 ¼ c semolina flour 12 oz dates
½ c water 2 T oil
½ c sourdough 1-2 T oil or ghee
¼ c more water 1 c honey
4 eggs ¼ c almond oil
120
Combine flour, ½ c water, and sourdough
and knead smooth. Cover with a damp cloth
and leave overnight to rise. In the morning
knead in an additional ¼ c water, making it
into a sticky mess, and leave another few
hours in a warm place to rise. Add the eggs,
and stir until they are absorbed into the dough.
Pound dates in the mortar, knead in 2 T of oil.
Heat a frying pan over a medium to high
heat and grease it with oil or ghee. Pour on
about ½ c batter to make a thick pancake
about 7" in diameter. When one side is cooked
(about 2 minutes) turn it over. Put on about ¼
c of the date paste, smearing it on so that most
of the pancake is covered. Cover that with
about ½ c more batter. When the second side
is done (1-2 minutes more), turn it over, so
that the side smeared with batter is now down.
Put on another layer of dates. Continue until
the batter and dates are all used up. Turn the
loaf on its side and roll it around the frying
pan like a wheel, in order to be sure the edges
are cooked.
Briefly boil honey, removing scum as it
rises. Heat ¼ c oil. Punch lots of holes with
the handle of a wooden spoon (this is based
on the other Murakkaba recipe, which gives
more detail). Pour on honey and hot oil,
letting it soak into the loaf. Serve.
Cheese and Flour Cake
al-Andalusi no. 79 (Good)
Knead the necessary quantity of flour, one
time with water, another with oil, and to it add
yeast and milk until it has the same consistency
as the dough of fritters, and leave it until it has
next risen. Next grease with oil a large earthen
pot, stretch in it a piece of dough, and over it a
bit of cheese, and over the cheese a bit of dough,
and so a little of one, and a bit of the other until
the last of the dough and cheese. Next cover it
with dough as you did in the previous recipe and
cook it in the same way in the oven. Afterwards,
drizzle it with honey, sprinkle it with sugar and
pepper and eat it.
c white flour 3 T oil
⅔ c whole wheat flour 12 oz cheese
½-¾ c water 6 T honey
3 T milk 1 T sugar
1 ½ t yeast ¼ t pepper