QUESO FRESCO WITH 13TH CENTURY RECIPE FOR CHEESE FILLED PASTRIES

Creamy Cheese Mixed with Dough
Photo by: Lord-Williams

Ar. labneh, lahneh, Eng. a creamy cheese made from laban (yoghurt) in the Middle Ages. [Anón/Huici. 1965:9:19:295:167:370:203-204; ES: Glos. of  Arabic. May 23, 03; ES: Lord. “barreño.” Feb 15, 12:“cilantro.” Apr 2, 13: “leche y sus poductos.” 26/10/15: “queso fresco. Oct 25, 17 etc; Ibn Zuhr/García Sánchez. 1992:55:62:66 etc; and Nola. xliiii-1: xlvii-4]

HOW TO MAKE ALMOJÁBANAS  (PASTRIES) CALLED AL-MAH

ĀRIQ (“THE DELIGHTS” AND ALSO AL-MUWARRAQA (“LEAF PASTRY) ADAPTED FROM MARIN'S TRANSLATION OF  IBN RAZÎN AL-TUGÎBÎ’S RELIEVES DE LAS MESAS.  SECCIÓN 1, CH 4 #34. MANERA DE HACER ALMOJÀBANAS LLAMADOS AL-MAHĀRIQ (LAS DELICIAS”) Y TAMBIÉN MUŢALLAŢA (“LAS TRIPLES”) Y AL-MUWARRAQA (“LA HOJALDRADA”),[1] p 126

Just Fried Pastries
Photo by: Lord-Williams

Ingredients

2 c semolina

1 c fresh milk

¼ c rose water

300 gr fresh cheese

¼ c butter

oil for deep frying

Garnish

A drizzle of honey

1 tsp sugar

1 tsp cinnamon

Preparation

Yummy Snacks or Dessert
Phioto by: Lord-Williams

Make a dough with semolina, fresh milk and a little rose water. Grate the cheese well and mix it with the butter. If the cheese is dry and salty tasting soak it in water for 24 hours. After that mix the cheese and butter with the dough and let sit on the throth.

Put enough oil in a frying pan to cover the pastries. Cut the dough into small wafers and make a hole in the middle. Fill the frying pan with wafers and turn them when browned. When done remove them and drizzle them with honey. Let sit 15 minutes. Remove them and put them in a glazed dish.  Sprinkle with sugar and cinnamon and eat them if it be God’s will,

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[1] A recipe for almojábana mutallata can be found in Kitb al-Tabīh fi-l Magrib wa-l-Andalus, p 187; another of muwarraqa on p 184

MARIN'S TRANSLATION OF  IBN RAZÎN AL-TUGÎBÎ’S 

RELIEVES DE LAS MESAS.  SECCIÓN 1, CH 4 #34. 

MANERA DE HACER ALMOJÀBANAS LLAMADOS AL-MAHĀRIQ (LAS DELICIAS”) 

Y TAMBIÉN MUŢALLAŢA (“LAS TRIPLES”) 

Y AL-MUWARRAQA (“LA HOJALDRADA”), p 126