SC - Receipe for Noodle dish

[Mouuze@aol.com]

David Waines in his book "In a Caliph's Kitchen" presents on page 68 his
redaction of Khushknanaj from al-Baghdadi's manual.  his translation on page
69 is identical to that in His Grace's Miscellany.  His ingredient list is a
follows:

175g./6 oz. strong white flour
15g./1/2 oz yeast
50g/2 oz. ground almonds
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 tablespoon olive oil
2-3 tablespoons rosewater
3 tablespoons milk
1 teaspoon granulated sugar
40g/ 1 and 1/2 oz. granulated sugar
15g/ 1/2 oz chopped almonds
pinch of salt

His directions are as follows:

Sieve the flour in a bowl with the salt

Cream the yeast with the one teaspoon of sugar and a little water and add to
flour.  Add the tablespoon of olive oil.  Add sufficient tepid water so as
to mix dough to a firm consistency and knead on a floured board for 10
minutes.  Cover bowl and proof for 1.5 hours.

For stuffing mix together ground almonds, castor sugar, coriander and the
cinnamon.  When mixed bind mixture into a stiff paste by gradually adding
rosewater.

When dough has risen turn it out onto a floured board and knead for a couple
of minutes.  Cut dough into 10 equal portions and roll each into flat thin
ovals.  Take a tenth of the stuffing shape it into a pencil thick roll 1
inch shorter than the length of the dough ovals.  Place stuffing on dough,
wet edges with water and seal the stuffing in and shape into cylinder rolls.

Place rolls on greased sheet and bake in hot oven 230C/450F until browned.

While the rolls bake make glaze by melting  the granulated sugar into the
milk in a pot over low heat.  When mixed take off heat and add 1 tablespoon
of rose water.  When rolls are done brush with glaze and sprinkle each with
a little chopped almond.

All in all a nice book but now out of print.  I picked up my copy at Pennsic
about 10 years back.

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