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Monday, August 4, 2014

FILLÓ WITH 13TH CENTURY RECIPE FOR FILO PASTRIES STUFFED WITH DATES

Making Empanadas with Filo Pastry
Photo by: Lord-Williams
filloa (pl), hojaldre, Leon fillo, Ar masammanat, Eng filo, paper-thin pastry or leafy pastry as per the prefix, made with butter. Examples are baqlawa, a many layered sweet pastry, and boerek, Turkish pastry, with different fillings consumed in Al-Andalus This has developed into the puff or flaky pastry known today. In the 15th century it was made with lard and rolled out thin with a "stick", the forerunner of the rolling-pin. Today it is fritter or fried pastry. [Arjona. 1983:31; ES: Glos. May 23 03; and Martínez Montiño. 1994:140-141:409]

leaf-pastry, as per the prefix. This has developed into the puff or flaky pastry known today. In the 15th century it was made with lard and rolled out thin with a "stick", the forerunner of the rolling-pin. [Brighid ftn 112; and ES:Lord. Fadalat. 2008]

RECIPE FOR "MARAKKABA" FILO PASTRIES WITH DATES ADAPTED FROM HUICI'S TRANSLATIONS OF ANÓN AL-ANDALUS #419 RECETA DE LA "MARKABA" HOJALDREADA CON DÁTILES, p 231

Frying Leafy Pastry in Olive Oil
Photo by: Lord-Williams
Ingredients

6 tbsp lard or sheep fat at room temperature 
1 cup cold water
1 pinch of salt
1  cups semolina flour
3 eggs
2 egg whites
1 tsp yeast
1 c dates
olive oil for frying

Sauce
2 tbsp butter, boiled and strained or strained olive oil
2 tbsp skimmed honey

Preparation

A Glutton's Dellight
Photo by: Lord-Williams
Mix all the ingredients except the dates and olive oil. Cover and let rise for a half hour or so. Roll out the dough on a floured surface and cut the dough as desired.

Oil hands and remove the pits from the dates. Then chop the dates into small pieces. Knead then by hand.

The Medieval Spanish Chef cut the dough into squares and put 1 heaping tsp of dates on it. Then it was folded over, sealed shut by dipping hands in water.

Heat a frying pan, add olive oil and fry. When browned remove the turnovers or cakes from the frying pan and place them on paper towels to remove excess olive oil and let cool.

The recipe, however, says to make a thin piece of pastry and put that in the frying pan. Then spread 1 tsp of the dates over that and top it would another thin piece of pastry.

 Heat the butter in a pan, clarify it or heat clean olive oil. Heat the honey and skim. Put the pastries on a plate and pour the butter or olive oil and the honey over them and serve.[2]



[1] Muslims would use sheep fat not lard.
[2] Care must be taken not to pour hot sauce over hot turnovers or the turnovers will go flat. Either the turnovers should be hot and the sauce cold or visa versa. The turnovers are cool enough by the time the butter and honey are clarified.

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