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

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Grind the almonds coarsely in a food
processor, then add the sugar and grind briefly
together to mix (I assume the original is using
a block of sugar, which is why it has to be
ground). Grind the saffron into the rose water,
add, and run the food processor long enough
to mix it in smoothly. Heat the oil to about
350° over a medium heat, add the honey and
cook about 3 minutes on low. Foam (not very
thick–like the bubbles of bubble bath, or a
little thinner) will cover the top. Add the
almonds and sugar. At this point it may foam
up and boil over, so be careful, use a
reasonably large pot, and be ready to remove
it from the heat temporarily if necessary.
Cook on medium to medium high, with a
candy thermometer in the pot; be careful to
keep the thermometer from touching the
bottom.
At a temperature of about 230° the mixture
becomes smooth. After cooking about 10
minutes (from the time the sugar went in) it
reaches about 270°. If you stop at that point,
your Makshufa will be light colored and
chewy. Another 6 minutes or so gets the syrup
up to about 290°, giving a darker candy,
crunchier, with a slightly caramelized taste.
Remove from heat, spoon onto a buttered
cookie sheet (to make lots of little candies) or
else pour it on (to make a sheet of candy like
peanut brittle) and let cool. Chill, remove
from the cooky sheet and keep the candy
refrigerated or frozen to make it less likely to
stick together. It is crunchier if you serve it
chilled. The recipe makes about 40-45 pieces
1 ¾" in diameter with a total weight of about
21 ounces.
Sukkariyya, a Sugar Dish from the
Dictation of Abu 'Ali al-Bagdadi
Andalusian p. A-23
Take a ratl of sugar and put in two ûqiyas of
rosewater and boil it in a ceramic pot until it is
on the point of thickening and sticks between the
fingers. Then take a third of a ratl of split
almonds, fried, not burnt, and pound well and
throw the sugar on them and stir it on the fire
until thickened. Then spread it out on a dish and
sprinkle it with ground sugar.
2 c sugar 5 oz = ⅞ c slivered almonds
5 T rosewater 1-2 T more sugar
Toast the almonds in a hot (400°) frying
pan for 3-5 minutes, stirring continuously.
Then crush them with mortar and pestle to
something between ground and chopped.
Cook sugar and rosewater mixture on medium
high until it comes to a boil, reduce to
medium and continue cooking to a
temperature of 275°, about ten minutes.
Combine syrup and nuts in a frying pan, cook
at medium to medium high, stirring
constantly, for another nine minutes, turn out
on a plate and sprinkle with sugar. An
alternative interpretation of the original recipe
is that you cook the syrup and nuts together
only long enough to get them well mixed; the
binder is then sugar syrup rather than
carmelized sugar. Both ways work.
Barad
al-Baghdadi p. 211
Take best white flour, made into a dough, and
leave to rise. Put a basin on the fire, with some
sesame-oil. When boiling, take in a reticulated
ladle some of the dough, and shake it into the oil,
so that as each drop of the dough falls in, it sets.
As each piece is cooked, remove with another ladle
to drain off the oil. Take honey as required, mix
with rose water, and put over the fire to boil to a
consistency: then take off, and while still in the
basin, whip until white. Throw in the barad, and
place out on a soft-oiled surface, pressing in the
shape of the mould. Then cut into pieces, and
serve.
½ c white flour 1 ¼ c sesame oil
½ c water 1 T rose water
½ t dried yeast ½ c honey
or ¼ c sourdough
Make the flour and water into a smooth
batter. If using yeast mix it with 2 t water,
wait about 10 minutes, then add it (or the
sourdough) to the flour-water mixture. Let
stand 2-3 hours. Heat 1 c of the sesame oil to
about 300° in a large frying pan. Pour the
batter through a ladle or skimmer with small
holes in it, so as to form small balls in the hot
oil. Cook to a pale brown (1-3 minutes), take
out, drain on paper towel. Add more sesame