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

oil when it gets low.
Mix rose water and honey, cook to 250°.
Pay close attention–you want it almost but not
quite boiling over. As it cools, whip it; it
eventually takes a sort of whipped butter
consistency, with a light color. Mix it with the
fried dough, press down on an oiled plate,
press down from above with another plate or a
spatula. Chill before serving.
It has some tendency to come out a bit
oily; you may want to use paper towels during
the pressing to absorb as much of the surplus
oil as possible.
Hais
al-Baghdadi p. 214 (Good)
Take fine dry bread, or biscuit, and grind up
well. Take a ratl of this, and three quarters of a
ratl of fresh or preserved dates with the stones
removed, together with three uqiya of ground
almonds and pistachios. Knead all together very
well with the hands. Refine two uqiya of sesameoil,
and pour over, working with the hand until it
is mixed in. Make into cabobs, and dust with
fine-ground sugar. If desired, instead of sesameoil
use butter. This is excellent for travellers.
⅓ c almonds 7 T melted butter
⅓ c pistachios or sesame oil
2 c (1 lb) pitted dates enough sugar
2 ⅔ c bread crumbs
We usually grind the nuts separately in a
food processor, then mix dates, bread crumbs,
and nuts in the food processor, then stir in
melted butter or oil. Dates vary in hardness—
fresher is better (softer, moister). If it does not
hold together, add a few tablespoons of water,
one at a time. For “cabobs,” roll and squeeze
into one inch balls. Good as caravan food (or
for taking to wars). They last forever if you do
not eat them, but you do so they don't.
Nuhud al-Adhra [Virgin's Breasts]
The Description of Familiar Foods p. 422
Knead sugar, almonds, samid and clarified
butter, equal parts, and make them like breasts,
and arrange them in a brass tray. Put it into the
bread oven until done, and take it out. It comes
out excellently.
124
½ lb blanched almonds ½ lb semolina
½ lb sugar ½ lb ghee
Process almonds in food processor until
quite fine. Stir together dry ingredients, melt
ghee, add, stir until blended. Mold into the
shape of breasts, using a small Chinese teacup
or something similar, total volume of each
from 1 T (small) to 4 T (large). Put on a
baking sheet, bake at 350° for about 13
minutes (small) to 18 minutes (large).
Khabîsa with Pomegranate
Andalusian p. A-24
Take half a ratl of sugar and put it in a
metal or earthenware pot and pour in three ratls
of juice of sweet table pomegranates [rummân
sufri; probably tart pomegranates were more
common in cooking] and half an ûqiya of
rosewater, with a penetrating smell. Boil it gently
and after two boilings, add half a mudd of
semolina and boil it until the semolina is cooked.
Throw in the weight of a quarter dirham of
ground and sifted saffron, and three ûqiyas of
almonds. Put it in a dish and sprinkle over it the
like of pounded sugar, and make balls [literally,
hazelnuts] of this.
This is about ½ the original (this assumes
the small Mudd is what is meant for the
semolina; the alternative is four times as much
semolina):
½ c sugar 1 t saffron, ground
3 c pomegranate juice 2 oz blanched almonds
4 t rosewater ¼ c sugar
1.1 c semolina
Dissolve sugar in juice and rosewater,
bring to a boil, simmer for about 5-10
minutes. Stir in semolina, keep stirring and
cooking about ten minutes more, stir in
saffron and almonds, stir together. Pour out on
a plate, sprinkle with the additional 2 oz of
sugar, form into balls, let cool. If you want,
sprinkle some of the sugar on after the balls
are formed.