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Wednesday, May 17, 2017

PESOS Y PESAS WITH 13TH CENTURY RECIPE FOR “JABĪŞA" FRITTERS

Weights and Scales
Photo by: Lord-Wlilliams
OCast pesos y pessas, Eng weights and scales. These are used during the slaughter of animals, especially to calculate the amounts of salt, spices and other ingredients needed to preserve the quantity meat to be stored. [Ruíz/Brey. 1965:1221a:191]

KHABÎSA FROM HIS DICTATION ADAPTED FROM ANÓN AL-ANDALUS #150 “JABĪŞA"[1], p. 100 

Ingredients[2]

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 c powered sugar

1 c breadcrumbs
1 tbsp milk
1 egg
just enough oil for frying 

Garnish
Powdered sugar

Preparation

Rich “JABĪŞA"
Photo by: Lord-Williams


Make a batter with sugar, breadcrumbs, eggs and milk. Add oil to a small frypan and bring to a boil. Add ⅓ of the mixture to make a small cake. Cook until it binds together flip and brown the other side. Remove from heat and let sit. Sprinkle with sugar. Repeat until the batter is used up.
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[1] Huici points out that this is derived from jabasa, to mix. Al-Bagdādi, p 73 devotes a chapter to this. The Arabs from Africa made this with dates.
[2] Huici and Perry differ on the amount of breadcrumbs. Huici says 3 lbs and Perry said ⅓ lb. When trying the measure of ⅓ lb breadcrumbs and ½ lb sugar, the sugar went to the bottom of the pan and burned.
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     If following Huici’s measurements, the cake did not coagulate properly. I tbsp. milk was added to the measurements used by the Medieval Spanish Chef. If using Huici’s measurements ¼ c milk should be added with three eggs instead of one.


HUICI'S TRANSLATION OF ANÓN AL-ANDALUS #150 “JABĪŞA" DE SU DICTADO, p 100




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