[Sca-cooks] Khabisa with Pomegranate
kiridono at gmail.com
Sun Mar 30 12:37:10 PDT 2008
We actually used semolina flour, not the grits-type stuff, and the result
was a little ball kind of that somewhat resembled hais without the sugar
coating. However the taste was drastically different than hais. Our folks
loved it...though I may try making it with the other type stuff and see how
On Wed, Mar 26, 2008 at 2:34 PM, Pat Griffin <ldyannedubosc at yahoo.com>
> Since the original recipe calls for "semolina" and not "ground semolina"
> "semolina flour", I would substitute wheat berries. Whole different
> going on, I'd think.
> Lady Anne du Bosc Known as Mordonna The Cook
> Mka Pat Griffin
> Thorngill, Meridies
> mka Montgomery, AL
> -----Original Message-----
> From: Georgia Foster [mailto:jo_foster81 at hotmail.com]
> Sent: Monday, March 24, 2008 10:24 PM
> To: Cooks within the SCA
> Subject: [Sca-cooks] Khabisa with Pomegranate
> As provided by this list:
> Khabisa recipe form the FOOD_SWEETS section of Stevens Florilegium:
> Andalusian Pastries by Dinah bint Ismai'l
> Khabisa with Pomegranate
> Take half a ratl of sugar and put it in a metal or earthenware pot and
> in three ratls of juice of sweet table pomegranates (rumman sofri)and half
> an u qiya of rosewater wit a penetrating smell. Boil it gently and after
> boiling, add half a mudd of semolina and boil until the semolina is
> Throw in the weight of a quarter dirham of ground and sifted saffron and
> three u qiyas of almonds. Put it in a dish and sprinkle over it the like
> pounded sugar and make balls of this.
> Here is what happened.
> 1.25 cups of raw sugar
> 1.25 cups of pomegranate juice (I used commercial 100% pomegranate juice)
> 3 tablespoons of orange juice (no rosewater, and my usual source was out)
> ¾ pound brown rice flour (lacking semolina, I remembered that someone
> about using rice flour for this)
> ¾ pound ground almonds
> 3 saffron threads bloomed in 1 tablespoon warm water
> Powdered sugar to roll in
> Stir the pomegranate juice and orange juice into the sugar. Boil to 235 f
> (syrup) Add the rice flour. Cook and stir until the mixture will no longer
> boil. Remove from heat, stir in the almonds and saffron. Stir and allow to
> cool just until it can be handled. Roll into balls the size of a walnut (I
> used my small cookie dough scoop). Roll the balls in powdered sugar. This
> made 30 #2 scoop sized balls (about a tablespoon each)
> The youngest thinks it is …. Weird. Tomorrow I will take it to work and
> what a more adult palate will think. I will provide comment cards for
> who try it … to see what they think.
> Jo (Georgia L.) Foster
> Never knock on Death's door.
> Ring the doorbell and run ... he hates that.
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