[Namron] Tadhg's recipie
ksullivan6 at cox.net
ksullivan6 at cox.net
Tue Jul 3 13:21:11 PDT 2007
Recipe for Murakkaba, a Dish which is Made in the Region of Constantine and is Called Kutâmiyya
Andalusian p. A-62
Knead a well-made dough from semolina like the “sponge” dough with yeast, and break in it as many eggs as you can, and knead the dough with them until it is slack. Then set up a frying pan of clay [hantam] on a hot fire, and when it has heated, grease it with clarified butter or oil. Put in a thin flat loaf of the dough and when the bread is done, turn over. Take some of the dough in the hand and smear the surface of the bread with it.
Then turn the smeared surface to the pan, changing the lower part with the upper, and smear this side with dough too. Then turn it over in the pan and smear it, and keep smearing it with dough and turning it over in the tajine, and pile it up and raise it until it becomes a great, tall loaf. Then turn it by the edges a few times in the tajine until it is done on the sides, and when it is done, as it is desired, put it in a serving dish and make
large holes with a stick, and pour into them melted butter and plenty of honey, so that it covers the bread, and present it.
>From “Making of Elegant Isfunja (“Sponge”),” Andalusian: You take clear and clean semolina and knead it with lukewarm water and yeast and knead again. When it has risen, turn the dough, knead fine and moisten with water, little by little, so that it becomes like tar after the second kneading, until it becomes leavened or is nearly risen. ...
2 1/4 c semolina flour 2 eggs 1/2 c butter
1/2 c water 1/4 c more water 3/8 c honey
1/2 c sourdough (for starter) 1-2 T oil for frying
Combine flour, 1/2 c water, and sourdough and knead smooth. Cover with a damp cloth and leave overnight to rise. In the morning knead in an additional 1/4 c water, making it into a sticky mess, and leave another few hours in a warm place to rise. Add the eggs, and stir until they are absorbed into the dough.
Heat a frying pan over medium to high heat and grease it with oil or ghee (clarified butter). Pour on enough batter to make a thick pancake about 7" in diameter. When one side is cooked (about 2 minutes) turn it over. Put onto the cooked side about 1/4 c more batter, spreading it out to cover. When the second side is done (1-2 minutes more), turn it over, so that the side smeared with batter is now down. Cook another 1-2 minutes. Repeat. Continue until the batter is all used up, giving you about 8-10 layers--like a stack of pancakes about 3" thick, all stuck together. Turn the loaf on its side and roll it around the frying pan like a wheel, in order to be sure the edges are cooked.
Punch lots of holes in the top with the handle of a wooden spoon, being careful not to get
through the bottom layer. Pour in honey and melted butter, letting it soak into the loaf. Serve.
Note: Scale the recipe up as desired to suit your ambition and frying pan. If you don’t have sourdough you could use yeast instead, with shorter rising times.
--
Work hard,keep the ceremonies,live peaceably, and unite your hearts.
(Hopi)
---- ksullivan6 at cox.net wrote:
>
> Salma
> Ibn al-Mabrad p. 20/D4
> Dough is taken and twisted and cut in small pieces and struck like a coin with a finger, and it is cooked in water until done. Then yoghurt is put with it and meat is fried with onion for it and mint and garlic are put with it.
> 1 c flour 5 oz meat (lamb) 1 T mint
> about 1/4 c water 1/2 oz tail (lamb fat) 2-4 cloves crushed garlic
> 1/2 c plain yogurt 1 small to medium onion = 1/4 lb [1/2 t salt]
> Knead flour and water to a smooth dough. Divide it in about 8 equal portions. Take each one, roll it between your palms into a string about 1/2 inch in diameter, twist it a little, then cut it in about 1/4" slices. Dump slices in a little flour to keep them from sticking. Take each slice and squeeze it between your fingers into a flat, roughly round, coin shaped piece. Boil in 1 quart slightly salted water about 10 minutes.
> About the same time you put the pasta on to boil, fry the onions and lamb, both cut small, in the tail (i.e. lamb fat) or other oil. Drain the pasta, combine all ingredients, and serve.
>
> --
> Work hard,keep the ceremonies,live peaceably, and unite your hearts.
> (Hopi)
>
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