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Monday, April 27, 2015

HOZ WITH RECIPE FOR STUFFED PASTRIES

Hoz neolítica
Photo from: Vicente Camarasa
guadaña, Leon gacha, gadañao, Astorga gadañ(o), Eng. 1. sickle. 2. curved knife used in threshing cereal crops and cutting grass for hay and for scraping dead pigs after they are slaughtered and scorched. In the 10th C, these were sold by boys in the market of León. See gacha. [Ares. Gastronomía. 2000:73; Dialecto. 1947:242; García Rey. 1943:93; Ruíz/Brey. 1965:1290a:200; and Sánchez-Albornoz. 2000:47]

STUFFED  CAKES ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS #141. HECHURA DE ESPONJA, pp 95-96


Ingredients

Batter:
A Flat Cake Bubbling with a Honey and Nut Filling
Photo by: Lord-Williams
2 c semolina flour

¾ c water
2 tbsp oil
1 tbsp yeast
5 eggs

Filling:
⅛ c almonds
⅛ c walnuts
⅛ c pine nuts
⅛ c pistachios
⅔ c honey
⅓ c rosewater

Preparation

Sift the semolina and put it in a bowl. Sprinkle it with water. Knead it and cover it with a dish to let sit for ½ hour.

Knead until soft. Add oil, yeast, eggs and milk. Mix well.


Filling:

Separately grind nuts until fine like flour. Put honey in a pot and bring to a boil. Add nuts and stir to make a paste. Add rosewater and set aside.


Pour just enough batter into a frying pan to make a small cake. Spoon enough nut mixture over this Cover  and seal the edges or make a ball with the stuffing in the middle.  Repeat until all the dough and filling are used up.



ANÓN AL ANDALUS #141 HECHURA DE ESPONJA[1], pp 95-96
AMBROSIO HUICI’S TRANSLATION

      Tomas samīd y lo tamizas y tomas en harina y lo pones en una fuente, tomas agua y rocías con ella el samīd muy ligeramente; luego lo pones en tu mano, lo apelotonas y lo tapas en una segunda fuente, dejándolo hasta que s crispe; luego lo descubres y lo rallas hasta que se haga como harina blanca, fríes con él aceite, lo amasas y le pones levadura y huevo, le echas a todo una medida de cinco huevos y entonces amasas la pasta con los huevos; luego lo pones en una olla nueva, después de engrasarla on aceite y lo dejas hasta que se haga como sal; luego coges miel pura y la pones al fuego hasta que se calcule que se la ligado; luego tomas almendras, nueces, pistacho y piñones, que habrás majado y lo echas todo sobre la miel y lo revuelves hasta que esté igual; luego tomas la pasta que has puesto en la olla del pan blanco y haces con ella un raguīf, delgado, pequeño y pones sobre él parte de esta pasta ligada en miel con pistachos y demás; luego coges el pan delgado con tu mano y lo revuelves hasta que esté igual y redondo, como un bocado, y haces toda la pasta, según esta receta, hasta que se acabe el relleno y no esté la pasta delgada, sino mediamente y tomas la freidora y pones en ella aceite y cuando empieza a hervir, le echas el pedazo de la esponja y lo fríes con fuego ligero hasta que esté a punto. [P. 75] Y si quieres ligarlo con azúcar molido y agua de rosa, échalo y te resultará aromatizada, agradable.

[1] En árabe isfunŷ que Pedro de Alcalá traduce por buñuelo.



PERRY’S TRANSLATION INTO ENGLISH OF
ANON AL-ANDALUS MAKING STUFFED ISFUNJ

Take semolina and sift it, and take the flour and put it in a dish. Take water and sprinkle it lightly on the semolina. Then put your hand in it and gather it all up and cover it with a second dish, leaving it until it sweats. Then uncover it and mix it until it becomes like white flour [that is, the durum ground wheat should resemble soft wheat flour]. Throw oil in it, and mix it, and put in leavening and eggs, throw in a measure of five eggs and then mix the dough with the eggs. Then put it in a new pot, after greasing it with oil, and leave it until it rises. Then take almonds, walnuts, pine nuts and pistachios, all peeled, and pound in a mortar until as fine as salt. Then take pure honey and put it on the fire and boil it until it is on the point of thickening. Then take the almonds, walnuts, pistachios and pine-nuts that you have pounded, and throw all this upon the honey and stir it until it is thickened. Then take the semolina dough that was put in the pot, and make a thin, small flat cake (raghîf) of it, and put on it a morsel of this thickened paste. Then take the raghîf with your hand and turn it until it is smooth and round and bite-sized. [This sentence is in Huici-Miranda's Spanish translation but not in the published Arabic text] Make all the dough according to this recipe, until the filling is used up. The dough should be only moderately thin. Then take a frying pan and put oil in it, and when it starts to boil, throw in a piece of isfunj and fry it with a gentle fire until it is done. And if you wish to thicken with sugar, do so, and if you with to throw almonds, ground sugar, and rosewater into the filling, do so and it will come out aromatic and agreeable.



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