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Monday, January 22, 2018

ROSQUILLA WITH 13TH CENTURY RECIPE FOR KA'K, LITTLE ROUND PASTRIES, STUFFED WITH SUGAR

Ar. k’ack, kaâk and awwamaat, O.E. kaak Eng. ka’k, cake or round dry bread like biscotti, Lebanese doughnuts, “little coiled things,” a medieval dessert adopted from the Arabs consisting multitude of round pastries made from various types of dough boiled and then baked until very hard.

ka'k cakes before frying
Photo by: Lord-Williams
Two varieties have been found, one using matzoth meal soaked in honey is common in modern Sephardic households today. A recipe for this type of biscotti is included in Ibn Razin’s Fadalat and is stuffed with honey. 

The second variety consists of any finely-milled flour, well kneaded, left to rise and then finely chopped almonds and bran are mixed in with white sugar and rosewater. After being shaped into doughnuts they are baked or fried in olive oil and sprinkled with sugar. The Anon al-Andalus gives four recipes for making plain and stuffed biscotti. Several recipes call for dough made like ka’k. Nola’s recipe has nuts in it and is served with honey. 

[Anón/Huici.1966:427:235:428:235-6:482:263 etc.; Benavides-Barajas. Alhambra. 1999:105-106; ES: Lord-Williams, “harisa,” Feb 16, 15; and “moscada” Dec 9, 15; Ibn Razīn/Granja. 1960:44:20-21; and Nola. 1989:xxxi-2]

KA'K, LITTLE CUPCAKES, STUFFED WITH SUGAR ADAPTED FROM ANÓN, AL-ANDALUS,  #482. ROSQUILLA RELLENA DE AZÚCAR, p 263

Ingredients

Fantastically Delicious Small Pancakes
Photo by: Lord-Williams
For the dough:
3 c flour
1 tbsp yeast
1 tbsp sugar
½ c milk

For the cupcakes:
3 tbsp oil
2 c sugar
2 c peeled almonds
½ c rosewater
½ tsp cloves
½ tsp nutmeg

For the sauce:
1 pk yeast
¼ c honey

¼  c olive or almond oil for frying

Garnish

julep syrup or honey
sugar

Preparation

Make a dough mixing flour, yeast and1 tbsp sugar with oil and ¾ c water.  Cover and let rise.

Grind 2 c sugar and almonds until smooth. Add enough rosewater to knead it. Combine it with the dough and add spices   Make ka'ks, little cupcakes, with this paste.

Dilute starch in water making a thin solution, without salt, and leave it in the leavening until it rises. Then pour in honey and beat it smoothly. Then dip the ka'ks in it, one after the other.

Heat olive oil or almond oil in the frying pan. Add ka’ks and fry lightly. Dip them in julep syrup or of honey. Then you roll them in sugar, if God wishes.


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