Frying Pan Pastry Recipe [was: SC - Need advice...]

[david friedman]

At 5:32 PM -0400 6/4/98, Micaylah wrote:
>Cariadoc said...

>>We also have two frying pan
>>pastry recipies, if you are interested in those.
>
>Yes please and much appreciated.

>From the _Miscellany_:

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.

Preparation of Musammana [Buttered] Which Is Muwarraqa [Leafy]
Andalusian p. A-60 - A-61

Take pure semolina or wheat flour and knead a stiff dough without yeast.
Moisten it little by little and don't stop kneading it until it relaxes and
is ready and is softened so that you can stretch a piece without severing
it. Then put it in a new frying pan on a moderate fire. When the pan has
heated, take a piece of the dough and roll it out thin on marble or a
board. Smear it with melted clarified butter or fresh butter liquified over
water. Then roll it up like a cloth until it becomes like a reed. Then
twist it and beat it with your palm until it becomes like a round thin
bread, and if you want, fold it over also. Then roll it out and beat it
with your palm a second time until it becomes round and thin. Then put it
in a heated frying pan after you have greased the frying pan with clarified
butter, and whenever the clarified butter dries out, moisten [with butter]
little by little, and turn it around until it binds, and then take it away
and make more until you finish the amount you need. Then pound them between
your palms and toss on butter and boiling honey. When it has cooled, dust
it with ground sugar and serve it.

2 c semolina flour
aprox 5/8 c water
1/4 c = 1/8 lb butter, melted
1/4 c clarified butter for frying
1 T+ sugar
1/4 c butter at the end
1/4 c honey at the end (or more)

Stir the water into the flour, knead together, then gradually knead in the
rest of the water. Knead for about 5-10 minutes until you have a smooth,
elastic and slightly sticky dough that stretches instead of breaking when
you pull it a little. Divide in four equal parts. Roll out on a floured
board, or better floured marble, to at least 13"x15". Smear it with about 4
t melted butter. Roll it up. Twist it. Squeeze it together, flatten with
your hands to about a 5-6" diameter circle. If you wish, fold that in
quarters and flatten again to about a 5-6" circle. Melt about 1 T of
clarified butter in a frying pan and fry the dough about 8 minutes, turning
about every 1 1/2 to 2 minutes (shorter times towards the end). Repeat with
the other three, adding more clarified butter as needed. Melt 1/4 c butter,
heat 1/4 c honey. Beat the cooked circles between your hands to loosen the
layers, put in a bowl, pour the honey and butter over them, dust with
sugar, and serve.  If you are going to give it time to really soak, you
might use more butter and honey.

For regular flour, everything is the same except that you may need slightly
more water. You can substitute cooking oil for the clarified butter (which
withstands heat better than plain butter)  if necessary.

Elizabeth/Betty Cook


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