SC - cuskynoles
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Oct 30 08:26:13 PST 1997
>FWIW, it was suggested to me by two separate and individual sources that
>in both Spain and Portugal, there are dishes called "cosquinos", which
>are any of several types of filled pastries, like an empanada, etc.
>
>Adamantius
>______________________________________
>Phil & Susan Troy
>troy at asan.com
The cuskynoles are similar to a Tunisian dish, Breyes Beylicales (recipe
appended). I found it while scanning Elizabeth David's A Book of
Mediterranean Food for supper recipes. The recipe is modern and it
comes without a history. It occurs to me that if cuskynoles are related
to cosquinos then the both may be related to the breyes beylicales.
However, this is not an area of my expertise, so I will cheerfully turn
it over to you and Cariadoc for a more informed opinion.
Bear
Breyes Beylicales (a Tunisian sweet)
Recipe By : David, Elizabeth; A Book of Mediterranean Food
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1/2 pound fine semolina
2 eggs
1 pinch salt
1/2 tumbler water
1/2 ounce almonds
1/2 ounce walnuts
1/2 ounce pistachio nuts
1/2 ounce pine nuts
1 ounce castor sugar
Pound nuts and sugar to make a paste, reserve.
Work semolina, eggs, salt and water together to make a stiff dough.
Roll out on pastry board until very thin, about 1/16 of an inch.
Cut semolina paste into two inch squares.
Put a spoonful of the nut mixture on each square.
Fold the paste over to form a little envelope.
Fry them in hot fat or oil.
Drain them and put them in a dish in which you have prepared a little
warmed honey.
They are served cold.
I think the 1/2 tumbler of water is approximately 4 fluid oz.
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