POSTRE WITH A CREAMY PUDDING OR FLATBREADS

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 11^th 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

Stirring Mixture
Photo by: Lord-Williams

Ingredients

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

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.

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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