SC - An Andalusian lunch

[david friedman]

>** I don't have murri and I'm not even sure what might be used 
>instead. I chose
>balsalmic vinegar because of it piquancy without being too bitey.

You can find a recipe for a period fake Murri in the Miscellany. It 
doesn't taste at all like vinegar.


>Recipe of the Necessities of Bread and Confection (anonymous Andalusian
>cookbook)
>
>Take a ratl of wheat flour and knead it with twenty egg yolks, a little water
>and oil. Then make small, very thin round flatbreads of it, and as 
>soon as they
>are made, fry them in plenty of oil until they are close to browning. Put them
>in a dish, boil honey a little and clean it of its foam and cut almonds and
>walnuts into the honey, put it into the dish, sprinkle with sugar, set whole
>pine-nuts about and present it.
>
>Honeyed bread, reduced recipe:
>1/2 cup all purpose flour
>1/8 - 1/4 tsp salt
>4 egg yolks, lightly stirred up

A ratl is about a pound, so your flour is about 1/7th of a ratl. So 
you should have about 3 egg yolks if you assume yours are the same 
size as theirs, perhaps 2 if you assume their eggs were smaller (I'm 
not sure what the evidence is on this).

Interesting recipe; I haven't tried it.

David/Cariadoc
http://www.daviddfriedman.com/