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Thursday, November 17, 2011

ARROBA WITH 13TH C QURSAS, SWEET FLATBREAD WITH HONEY & NUTS

a liquid measure of 32 pints. By the 15th C. in Castile, wine was measured in arrobas. Wheat flour and other solids could be sold by the arroba, i.e. 25 lbs. [Castro. Alimentación. 1996:252; Gázquez. Cocina. 2002:33 ftn 58; and Moreno.1988:496]


QURSAS, SWEET FLATBREAD WITH HONEY AND NUTS RECIPE
FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS
#169, RECETA DE NECESIDADES DE PAN DULCE, p  110
This recipe is very similar to the Fadalat recipe for flatbread #52 Alcorzas rellenas, pp 21-22, see ALMIZCLE, published On August 23, 2011 and a variation of the same in ALCORZA, published July 11, 2011


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Photo by: tornadogrrrl
Ingredients 

20 egg yolks
1 lb wheat flour (1/25 of 1 arroba)
1 tbsp oil
2 c honey
½ c almonds
½ walnuts
¼ c sugar
¼ c pine nuts

Preparation

Beat egg yolks add flour little by little kneading well. Add oil and water as needed. Make small thin found flatbreads like pita bread but smaller. Deep fry until they begin to brown. Place them in a serving dish.

Boil honey, skim off foam. Remove from heat. Add chopped almonds and walnuts and pour over the qursas. Sprinkle sugar and pine nuts on top and serve.

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