Entradas populares

Friday, June 7, 2013

CONCAVIDAD WITH 13TH C STUFFED HOLLOWED PASTRY



Hollowing Out the Pastry
Photo by: Lord-Williams
concavo, concave, hollow. See truébano.

STUFFED MUQAWWARA, A HOLLOWED PASTRY, ADAPTED FROM HUICI'S TRANSLATION OF ANÓN, AL-ANDALUS #166. “MAQAWWARA” RELLENA, p 108-109
Makes about 6-8 pastries  about 5 ½” in diameter

Ingredients

2 ½ lbs wheat flour[1]
15 egg yolks
½ c whole milk
2 pk or 2 tsp yeast
olive oil for frying
½  c walnuts
½ c almonds
½ c sugar
½ c rosewater
½  c butter
½ c honey

Filling a Hollow Pastry
Photo by: Lord-Williams
Garnish:
Powdered sugar


Preparation

Sift flour well, knead it with the egg yolks  and yeast. Add milk cautiously and more flour if necessary for dough to be stiff.  Make a ball and cover with a warm cloth. Let rise 90 minutes.

Divide dough into portions to roll out like raghîf s (flattened rolled out thinner than pita). Circles were cut out using the lid of a pan 5 ½” in diameter but the presentation would be better if half that size. Warm a frying pan and add oil. When hot, add a flat cake or cakes, turn  when browned underneath. When the other side is browned remove it from the frying pan and put it on a plate.

Divine for Rosewater Lovers
Photo by: Lord-Williams
Cut out a lid in each flat cake. When cool enough remove all the crumbs inside taking care no to break the crust. Crumble the crumbs by hand or in a food processor until fine.

Pound shelled walnuts, almonds and sugar well or use a food processor. Put a layer in the muqawwara, (the flat cake) of the nut and sugar mixture and then a layer of crumbs. Sprinkle with sugar and squirt with rosewater. Repeat this four times.

Boil fresh clarified butter and honey. Pour 1 tablespoon over the open muqawwara. Cover with the lid and pour a tablespoon of the honey and butter over the lid, sprinkle with sugar, and serve.



[1] The original recipe calls for 1 ½ lbs flour which is far to little. 

No comments:

Post a Comment