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Wednesday, October 5, 2016

MULADÍ WITH A 13th CENTURY ALMOND NOUGAT RECIPE

Fresh Almond Nougat Cooling
Photo by: Lord-Williams

Hisp Ar. muwalladín, pl. muwállad fr. Ar muwallad, Eng 1. a person of mixed ancestry, especially a descendant of an Arab father and a non-Arab mother, who grew up under the influence of an Arabic society and were educated within the Islamic culture.

2. Arab speaking Spanish Christians who, during Arab domination in Spain, converted to Islam and adopted muslim behavior patterns.

[Benavides-Barajas. Nueva-Clásica. 1995:11; and RAE Dic 2001:1051]

ALMOND NOUGAT RECIPE ADAPTED FROM IBN RAZĪN/MARÍN’S FADALAT SECCIÓN NOVENA, SOBRE LOS ENMELADOS, RECETAS DE DULCES Y OTRAS COSAS SEMEJANTES Capítulo primero: sobre enmelado y el gassānī 1. CONFECCION DEL ENMELADO, p. 281

1 lb honey
½ oz starch 
1 c peeled and chopped almonds
1 tsp mashed and dissolved saffron
olive oil
½ cinnamon
Almond Nougats Decorated with Candy Figurines
A real treat for all
Photo by: Lord-Williams

Garnish
alfeñique[1]
sugar

Preparation

Heat the honey in a pot. Strain it through a woolen cloth. Was the pot and pour the honey back into it. Heat until it begins to boil, add diluted starch. Add almonds and saffron. Stir constantly. When it begins to thicken add oil little by little. Continue stirring. Continue adding oil little by little, with a little cinnamon, until completely absorbed, which indicated the the mixture is cooked. When needed extend over a smooth surface. Decorate it with sugar figures and sugar



[1] Candy figurines made with sugar.

FADALAT
 SECCIÓN NOVENA, SOBRE LOS ENMELADOS, RECETAS DE DULCES Y OTRAS COSAS SEMEJANTES Capítulo primero: sobre enmelado y el gassānī 




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