RECIPE FOR MISHASH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #431 RECETA DEL MIŠĀŠ, p 238
1 ½ c semolina
Soak semolina or fine flour with 2 tbsp fat or oil. Knead it. While kneading add yeast and water little by little. Continue kneading for about 10 minutes until the dough is slack. Cover with a towel and let sit until the dough doubles in size.
Roll out a piece of dough on a smooth surface and wipe fat over the surface with the index finger. Turn it over and roll the dough until very thin. Smear the top with fat as above.
Cut the dough into triangles, circles and/or squares. Heat a frying pan. Add olive oil. When hot, fry the pieces of dough until done. Remove from the frying and place the pieces on paper towels to absorb excess oil. Place them on a serving dish and pour rose syrup or honey over them. Eat piping hot!
THE MEDIEVAL SPANISH COOK'S RECIPE FOR ROSE SYRUP
|Rosewater Gives and Extra Touch|
Photo by: Lord-Williams