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Monday, January 1, 2018

ROBLE WITH 13TH CENTURY RECIPE FOR HONEY FILLED PASTRIES

Spanish moss and live oak
Photo from: Steven Johnson
Leon robla, L. Quercus pyrenaica, Fr. chêne des Pyrenèes, Eng. Pyrenees or Spanish oak. It is a relative of common or British oak, Quercus robur, entwined in English history. The distinguishing factor of common oak is acorns grown alone or in pairs on long stems. The most attractive feature of the Pyrenees oak always has been the acorn, see bellota, encina and pata negra.

Further, the nectar flowers bloom in Spain from late August to late October, which bees use to produce a variety of honey, see miel mielada. Also it was a source of firewood. While the British oak is of utmost historical importance, the Spanish oak is overshadowed by the cork oak and the holm oak, see alcornoque and encina.

[ES: Grieve. “Common Oak.” 1995; ES: Joffre. 1999; García Rey. 1934:137; and Silva. 1994:174:176]


ANOTHER RECIPE WITH HONEY FILLED PASTRIES ADAPTED FROM 
MARÍN'S TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S 
RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA 
Y LOS DIFERENTES PLATOS,
SEC 1, CH 4, #2. OTRA RECETA, CON RELLENO DE MIEL, p 105

Ingredients

For donuts:
    1 c milk    
     ¾ c sugar
     zest from one lemon
     ¼ c sunflower seed oil
     3 eggs
     3 c baker’s flour
    1 envelope yeast
    1 pinch of salt
Honey Balls and Honey Balls Covered with Dough
Photo by: Lord-Williams
     oil for frying
1 c honey
½ c peeled almonds
1 tbsp rosewater
1 tsp fine spices
for pastries:
    1 c  flour
     c olive oil
    1 pk yeast
    ½ c water
    salt to taste

Garnish

rosewater

Preparation

Sprinkling Rosewater Over Balls
Photo by: Lord-Williams
Make donuts, fry and set aside.

Put honey in a pot and bring to a boil over moderate heat; skim it. Mash donuts. Mix them with chopped and fried almonds. Add honey with rose water and fine spices. Heat all and when the honey is melted, remove from heat and let cool.

Smear hands with oil and make balls with the honey mixture. Put them in a bowl.

Make dough with flour as described above and extend it over a flat surface. Cut dough in round shapes to make balls.  Fill each ball with a honey ball. 

It is possible to fill them with dates instead of honey. The dates should be cleaned, pitted and mashed.

The instructions call for baking the balls but they are better when fried in olive oil.

MARÍN'S TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S 
RELIEVES DE LAS MESAS, 
ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS,
SEC 1, CH 4, # 2. OTRA RECETA, CON RELLENO DE MIEL, p 105




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