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Wednesday, July 2, 2014

EXTENDIDO WITH REVISED 13TH CENTURY RECIPE FOR HABĪŞ

Semolina Cakes Drying
Photo by: Lord-Williams
PLEASE NOTE: This recipe is repeated as the Anón Al-Andalus was very difficult to understand and misinterpreted in some points in the publication of June 30, 2014, but it is delicious! Now with these recipes for habīș in Fadalat, the instructions are clear and it is also as delicious as the first interpretation. The two recipes for the same, therefore, are offered for gormet cuisine.

extendido, OCast vulgado, Eng. extensive, v. to extend. [Anón/Huici. 1966:182:118:184:119:210:131 etc; Villena/Calero. 2002:69:43b]

HABĪŞ - A HEAVY SWEET ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS, #184, DULCE ESPESADO, p 119-120 AND IBN RAZIN/MANUELA MARÍN’S FADALAT RECIPES Nos. 19-22, pgs 115-117

Ingredients for thin cakes
 
Folding Egg Whites into Honey
Photo by: Lord-Williams
1 c semolina flour[1]

½ c milk
olive oil for frying

optional: 1 tsp saffron mashed and dissolved in the water


Preparation

Put the flour in a bowl. Add water little by little taking care that no lumps form. Beat the mixture. Add more water if necessary as the mixture should have the same consistency as junket or curds.

Put this mixture in the sun for two days or put it in a low oven for the water to evaporate and has the same consitency as a thick porridge.

On the third day or when the water has evaporated, put as little oil in the pan to prevent burning and add the dough like pancakes. Fry and when golden brown on both sides remove and let cool.


Crumble the cakes in pieces as small as possible and set aside.


Habīș cooling
Photo by: Lord-Williams
Ingredients for honey meringues

1 c honey or honeycomb
4 egg whites[2]
¼ tsp salt
1 tsp ground cinnamon

Preparation

Heat the honey. When it melts strain it through a woolen cloth; then pour it back into the pot.[3]

Beat egg whites until stiff. Add pepper and cinnamon. Fold in the egg whites into the honey mixture.

Add the small pieces of the cakes.  Stir continuously until it thickens.[4]

Let cool 30 minutes and it will be too delicious to resist.



[1] Any kind of flour or starch can be used. Starch has the disadvantage in that it breeds mold.
[2] The original recipe calls for 6 eggs if a honeycomb is used and 10 egg whites if not but it does not indicate the quantity of honey. Fadalat recipe 21 states: 1 bucket of semolina, 2 drams of saffron and three pounds of honey but it does not use egg whites. 
[3] The original recipe calls for using a stick with a copper tip prevent it from boiling.
[4] A decorative alternative is to dye almonds in saffron and stick them into the mixture.

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