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Friday, February 7, 2014

EMBADURNAR WITH 13TH CENTURY RECIPE FOR QURSAS

Smearing a Dish with Olive Oil
Photo by: Lord-Williams
to smear, to dab. [Anón/Huici. 1966:177:116:267:155]

A RECIPE FOR QURSAS[1] ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS, #117 RECETA DE ALCORZA RELLENA, P 116

For the dough:
1 c all-purpose flour
1 pinch of salt
1 pkg yeast
¼  c ice water
1 tbsp olive oil

Turnover filling and garnish:
½  c powdered sugar
½  c  almonds
½ c honey
¼  c pine nuts
A sprinkling of powdered sugar

For deep fried turnover:

olive oil for deep frying etc.

PREHEAT OVEN TO 350ºF/175ºC
Left Side Baked, Right Side Fried
Hummy!
Photo by: Lord-Williams


Peel almonds 1 c almonds and toast them in the oven for 20 minutes until golden. Coarsely chop them in a food processor. Mix ¼ c almonds with ¼ c powdered sugar.

Knead the flour with salt, yeast, water and oil until it is as soft as dough. Add more water if necessary. Knead well and cover with a cloth and let sit until it rises. Roll out half the dough like a piece of pita bread, cut in a circle 5” in diameter and cover with half the mixture of almonds and powdered sugar. Fold it over like a turnover and seal the sides shut. Put it in a glazed dish, which has been smeared with oil.  Bake 20 minutes or until done.

Heat ¼ c honey, pierce holes in the turnover with one’s fingers and pour the hot honey into them. Leave the buns until they absorb the honey. Coarsely chop the pine nuts and sprinkle with them with ¼  c powdered sugar. Sprinkle the mixture over the turnovers.

With the other half of the dough make “thin small round flat loaf” (i.e. a turnover), a circle 5” in diameter and stuff it with the remaining almond and sugar mixture. Seal the edges well. Deep fry it in fresh oil, drain off oil when done and put in a serving dish.

Boil the remaining toasted and chopped almonds (1/4 c) with ¼ c honey and pour over the loaf, i.e. turnover.  Sprinkle with sugar, and serve.

[The original recipe omits the baking, of the “small bread,” i.e. turnover, in the glazed dish. Probably, The almonds used as garnish in the second half were pounded before being boiled in honey.]



[1] Perry calls this qursas, small round flatloafs. See the Medieval Spanish Chef’s blog titled alcorzas published July 11, 2011. Actually alcorzas are saddle bags. To be authentic the turnovers should be shaped like saddle bags.

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