[Sca-cooks] Khabisa with Pomegranate

[Etain1263 at aol.com]

When I made this previously, I did use semolina.  I used the ratio  
recommended in Duke Cariodoc's redaction and it made lovely little balls of  reddish 
candy with chuncks (I chopped the almonds by hand) of almond.  As I  formed 
them...everyone asked if I was making "meatballs", as they looked  remarkably like 
raw hamburger (with the fat mixed through).   A  subtlety was born!   Our 
upcoming event has the theme of the "black  plague".  This candy will be served 
as dessert.   For those who  have the nerve to try it.  Once tried, several 
folks loved it at the cook's  guild meeting!  I didn't have to take any home.
 
Etain



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