Entradas populares

Friday, February 17, 2017

PANQUEQUE WITH ANOTHER FORERUNNER OF PANCAKES

Spreading flatbread with almond filling
Photo by: Lord-Williams
Flem pannekoek (frying pan biscuit), It. crespelle, Eng. pancake. It is said to be of Flemish origin. Those from the medieval Alhambra were made with a crepe like dough, usually containing a salt, a sweat and sour or sweet filling such as pork (other meat if prepared by Muslims), cheese, orange cream and fried like those made in Argentina today. [Benavides-Barajas. Alhambra. 1999:153-154; and ES: “Fiesta.” Mar 30, 03]

ANOTHER VARIETY OF A FORERUNNER OF PANCAKES [1] ADAPTED FROM ANÓN/HUICI AL-ANDALUS #433 OTRA CLASE DE MIŠĪŠ[2], p 239

Ingredients

For the flatbread:
1 ½ c semolina 
¼ c dissolved animal fat or oil
3 ½ tsp yeast
¾ c water

Filling
½ c almonds
Preparing Rose Syrup
Photo by: Lord-Williams
½ c sugar
½ c rosewater
½  tsp camphor

1 raw egg slightly beaten
oil for frying



ROSE SYRUP ADAPTED FROM ANON/HUICI AL-ANDALUS #500 JARABE DE ROSA FRESCAS Y RECETA PARA HACERLO, p 273

1 lb roses[3]

< font-size: 12.0pt;">1 lb sugar

Preparation

Mix all the ingredients for the flat cakes in a food processor. Knead 10 minutes and cover. Let rise.

Make the filling by grinding the almonds and sugar in a food processor. Put the mixture in a saucepan with rosewater and camphor. Bring to boil. Reduce heat and gently boil until it thickens. Remove from heat and let cool.

Roll out the flatbread dough and make circular cakes, 4 ½”/12 cm in diameter.

Cover one flatbread with a spoonful filling. Spread it out eveningly and then put another flatbread on top.  Paint the edges with raw egg and seal them.

Heat olive oil. Fry the flatbreads on both sides. Remove from heat and place in rose syrup.

Looks like a forerunner of a pancake!
Photo by: Lord-Williams
Make rose syrup by washing roses and covering them with 1 qt boiled water.  Let sit for 24 hours until the roses start to fall apart. Cook them in the water with the sugar until a syrup forms.  Pour this over the flat cakes.


[1]  Huici states that the word is derived for mišša which means dissolve, dilute. Perry, on the other hand indicates that is is derived from Ar mishâsh.Charles He explains that in 15th century Iran, Mishash was the name of a sweetmeat made from sesame seeds but none of the Al-Andalus “mishmash” recipes call for sesame seeds.

[2] It is debatable if this is a flaky cookie or a forerunner of a pancake. Considering the different types of fried dough in the Hispano-Muslim and Catalan medieval texts, it seems like between all the flat cakes, fritters and turnovers, this recipe could be a forerunner of the Crepes Suzettes that existed before Suzettte!
[3] If not available, boil 2 c rosewater with 2 cups sugar until a thick sauce forms.

No comments:

Post a Comment