Entradas populares

Monday, May 2, 2016

MAWLID WITH 13TH CENTURY RECIPE FOR FRAGRANT ROYAL RAFÎS


mawlid
Photo from: mawlid.cac
Maulud al-Nabi. The birthday celebration of the Prophet Muhamad, founder of the Muslim Religion. This takes place on the 12th day of the third month of Rabi’ al-a
wwalin the Muslim calendar celebrations commence on the first day of the month.

Although Benavides-Barajas claims it is of Maghreb origin, other sources state it is Egyptian from the Fatimid dynasty of the 11th C. In Granada, it was first documented in the 13th C. at the Alhambra as a counter measure for Muslims celebrating Christmas with Christians.

Boiling sugar, ground almonds and water
for sauce
Photo by: Lord-Williams
During this time poets presented eulogies to the Emir as if he were the Prophet himself. It was celebrated also with prayers, food and dancing. As this was an elaborate celebration, plenty of food was available for all classes. The most traditional food served was ءasīda, basically a semolina pottage. According to Wright, ءasīda  “reminds the believer that the holy Koran was recited to Muhammad by the angel Gabriel near Mecca in 610 AD.” 

Other foods which could have been served were the other four typical Islamic dishes during the Middle Ages: harīsa (frumenty, boiled wheat stew), tharāda (bread soup), tharīd(a) (macaroni or a dish of bread moistened with meat juices) and rafis (wheat flour with dates, honey and butter). Other dishes must have included eggplant, couscous and legumes. Masses of sheep, goats and cows were slaughtered. The Anonymous Al-Andalus manuscript provides numerous recipes and variations for these dishes.   

[Anón/Grewe. 1982:CVIII:137; Anón/Huici.1966:393-396:215-217:398:218-219:420-423:231-233; Benavides-Barajas. Alhambra. 1999:55; ES: Clifford A. Wright Com. Mar 13, 16; Gázquez. Cocina. 2002:78:89; Nola. 1989:xxi-4:lxxi-2 and Weeks. 1984:I:276]

FRAGRANT ROYAL RAFÎS OR HARCHAS (round cakes) ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #421 “RAFÎS” AROMATIZADO REGIO, p 232[1]

Ingredients

Rolling out Paper-thin dough
Cutting harcha using a lid to a jar
Photo by: Lord-Williams
Step 1 for syrup:
½ c almonds
½ c sugar

Step 2 for harchas:
2 c fine semolina flour
3 tbsp sugar
1 ½ tsp yeast
¼ tsp salt
½ c soft butter
¾ c milk

butter for frying

Preparation

Step 1 for syrup:
Place almonds and sugar in a small pot. Add 1 c water. Heat until a syrup forms and the desired thickness is reached, abou 200ºF/93ºC.

Looks like a pancake
Its not a pancake
But it is Delicious!
Photo by: Lord-Williams
Step 2 for harchas:

Mix dry ingredients in a food processor.  Add butter and milk and blend until dough forms. Knead it for 10 minutes. Cover and set aside for 2 hours.

Once the dough has risen, roll it out very thin and cut circles like pancakes. Preheat griddle and fry in butter until all the harchas are cooked.

Pour the almond/sugar syrup on them and serve warm.

PREHEAT OVEN TO 350ºF/180ºC to reheat harchas if desired. They can be frozen.


[1] See blog titled Cocina de boca published April 5, 2013 for a simular recipe titled “Royal Rafîs.”

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #421




No comments:

Post a Comment