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| Semolina Photo by: Lord-Williams |
Although the French like to claim they are the inventors of all good recipes, it is unlikely that they developed puff pastry. It is not clear who the inventors were but the most likely regions are Austria, Turkey, Italy and Spain, as all were directly influenced by the caliphate in Baghdad.
[Anón/Huici.1966:145:98;406:224:319:321;ES: Carroll-Mann.Guisados 2-art. Jun 6, 01:ftn 112; ES: Lord. Azucar Rojo. 8/24/11; Ibn Razīn/Granja. 1960:60:22;
DAVID
FRIEDMAN’S ADAPTION OF PERRY’S TRANSLATION INTO ENGLISH OF ANON, AL-ANDALUS #406 PREPARATION OF MUSAMMANA [BUTTERED] WHICH IS MUWARRAQA [LEAFY]
Ingredients
2 c semolina
flour
¼ c clarified
butter for frying
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| Frying Semolina Pancakes Photo by: Lord-Williams |
¼ c honey at
the end (or more)
1tbsp sugar
1tbsp sugar
¼ c = ⅛ lb butter, melted
Preparation
Stir the
water into the flour, knead together, then gradually knead in the rest of the
water. Knead for about 5-10 minutes until you have a smooth, elastic and
slightly sticky dough that stretches instead of breaking when you pull it a
little.
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| A Very Tasty Dish to Set Before Your King Photo by: Lord-Williams |
Divide in
four equal parts. Roll out on a floured board, or better floured marble, to at
least 13"x15". Smear it with about 4 tsp melted butter. Roll it up.
Twist it. Squeeze it together, flatten withyour hands to
about a 5-6" diameter circle. If you wish, fold that in quarters and
flatten again to about a 5-6" circle.
Melt about 1 tbsp
of clarified butter in a frying pan and fry the dough about 8 minutes, turning about every 1
½ to 2 minutes (shorter times towards
the end). Repeat with the other
three, adding more clarified butter as needed. Melt ¼c butter,heat ¼ c honey. Beat the cooked circles between your
hands to loosen the layers, put
in a bowl, pour the honey and butter over them, dust with sugar, and
serve. If you are going to give it time
to really soak, you might use
more butter and honey.
For regular
flour, everything is the same except that you may need slightly more water.
You can substitute cooking oil for the clarified butter (which withstands
heat better than plain butter) if
necessary.
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ANÓN AL-ANDALUS
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#406 HECHURA DE ENGRASADA QUE ES
EN HOJALDRE, p 224
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AMBROSIO HUICI'S TRANSLATION
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Se
toma sémola pura o harina de trigo y se hace un amasado apropiado sin
levadura y se rocía poco a poco y no se cesa de amasarlo hasta que se deshaga
y tome su pinto y se ablande por donde se extiende un pedazo de él sin
cortarse; entonces se pone un freidor Nuevo a un fuego moderado y cuando se
ha calentado tomarás un pedazo de esa pasa y lo extiendes sobre mármol o sobre
plancha en lamina Delgado y lo embadurnas con grasa fundida o con mantequilla
deshecha en agua; luego enróllalo como una tela[1], hasta que se haga como
una caña; luego entretéjelo y bátelo con tu puño hasta que se haga un pan
delgado y redondo, y si quieres, dóblalo también; entonces lo extiendes y lo
bates con tu puño por segunda vez hasta que se haga redondo y delgado;
entonces lo pones en el freidor hasta que se ligue, luego lo sacas y haces lo
demás hasta que termines la cantidad que necesites; luego lo bates entre tus
manos y lo echas en mantequilla y miel; se hierve, y cuando se ha enfriado,
espolvoréalo con azúcar molido y lo presentas.
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CHARLES PERRY’S
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TRANSLATION
INTO ENGLISH OF
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ANON, AL-ANDALUS #406
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PREPARATION OF MUSAMMANA [BUTTERED]
WHICH IS MUWARRAQA [LEAFY]
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Take pure semolina or wheat flour and
knead a stiff dough without yeast. Moisten it little by little and don't stop
kneading it [p. 63, verso] until it relaxes and is ready and is softened so
that you can stretch a piece without severing it. Then put it in a new frying
pan on a moderate fire. When the pan has heated, take a piece of the dough
and roll it out thin on marble or a board. Smear it with melted clarified
butter or fresh butter liquified over water. Then roll it up like a cloth
until it becomes like a reed. Then twist it and beat it with your palm until
it becomes like a round thin bread, and if you want, fold it over also. Then
roll it out and beat it with your palm a second time until it becomes round
and thin. Then put it in a heated frying pan after you have greased the
frying pan with clarified butter, and whenever the clarified butter dries
out, moisten [with butter] little by little, and turn it around until it
binds, and then take it away and make more until you finish the amount you
need. Then pound them between your palms[1] and toss on butter and boiling
honey. When it has cooled, dust it with ground sugar and serve it.
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[2]
Add more water sparingly if ⅜ c is insufficient. (SLW)
[3]
O esterilla.
[4]
I'm not
sure whether beating the cooked breads between the palms is intended to loosen
the flaky layers or to crumble the breads. (CP)
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