Fr dessert, Eng dessert. The French word literally
means “a serving” as sweet food was distributed while the table was being
removed from the hall. The Spanish word indicates the end of the meal (post).
Desserts in Spain could consist of fresh fruit, stewed fruit, sweets, comfits,
sweetmeats, nougats, turron and or pastries. Honey was used as a sweetener but
by the 11th C sugar was common in Iberia. See azúcar de caña.
[Gitlitz. 1999:252-253]
QURSAS[1] (SMALL ROUND FLATBREADS) COOKED WITH SOFT CHEESE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #223 RAFĪS COCIDO CON QUESO TIERNO, p 233
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| Stirring Mixture Photo by: Lord-Williams |
4 pita bread
4 eggs
8 oz or 1 c cream cheese
salt to taste
½ c honey
2 tbsp olive oil
Garnish
powdered sugar
cinnamon
Preparation
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| A Creamy Delight Photo by: Lord-Williams |
Crumble bread very fine in a processor. Add eggs and salt to
taste.
Heat honey, and skim it. Add oil and then add the breadcrumb
mixture and cheese. Keep stirring it gently with a spoon, little by little,
until the oil disappears.
Pour it a platter, smooth it, and sprinkle it with sugar and
ground cinnamon.
IF SMALL FRIED FLATBREADS ARE DESIRED:Do not add oil. Make small round cakes. Heat oil in a frying pan. When hot add cakes and gently fry.
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| Frying Small Round Flatbreads Photo by: Lord-Williams |
[1] In spite of the name “Qurzas” this recipe is a creaming pudding, not small
round flatbreads.
HUICI’S TRANSLATION
OF ANÓN AL-ANDALUS
#223 RAFĪS COCIDO CON
QUESO TIERNO, p 233
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