By Habeeb Salloum
ISBN-10: 1780764642
ISBN-13: 9781780764641
Which dessert is termed after the heroic 3rd century Queen Zenobia of Palmyra? Which crunchy pastry stocks its identify with the caps worn by way of the Turkmens of Anatolia? How does one make definitely the right Baqlawah? mixing cooking with tradition and recipes with heritage, this can be the attention-grabbing and delectable tale of conventional Arab chocolates. Filling the tables of caliphs and noblemen, those luxurious truffles of saffron and rose water conjure the opulence and grandeur of the medieval Islamic international. Bringing jointly 10th to fourteenth century Arabic texts, the authors retrace the historical past of those candy dishes, reviving the unique recipes and following their improvement and effect over the centuries into non-Arabic talking lands. Honey, dates, figs, and pomegranates are only some of the constituents featured during this beautiful collection of mouth-watering cakes, all woven including medieval poems and tales. a special perception into center japanese culinary historical past, this superbly illustrated booklet is a must have for someone with a candy enamel.
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Extra resources for Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets
Example text
Translated by Muna Salloum and Leila Salloum Elias. ) 27 S w ee t D el i g h t s f r o m a t h o u s a n d a n d o n e n i g h t s f Historical version e Judhab Khubz al-Qata’if Take Qata’if crepes in the amount needed. Sprinkle a little rose water in the pot and spread the crepes in the pot in layers, between every two layers almonds and sugar or finely pounded pistachios. Sprinkle rose water on it. When the crepes are done in the pot, pour a little fresh sesame oil over them and drown in syrup.
Allow to sit until it rises. Take a ratl of sugar and one-third of a ratl of almonds, finely pound them and firmly knead with rose water and syrup. Make from this thin patties and coat them with that batter and throw them in sesame oil. Take them out of it and dip in syrup. Dust them in pounded sugar, then return them to the batter in this way three times. Then sprinkle finely pounded scented sugar over them and serve. 80. Translated by Muna Salloum and Leila Salloum Elias. ) f Historical version e Samidh flour kneaded into a somewhat thin dough.
There is a legend in the Middle East that Asabi‘ Zaynab represent the fingers of the heroic third-century Queen Zenobia of Palmyra, known not only for her fight for independence from Rome but also for her intelligence, linguistic abilities and beauty. For the Baghdadi poet Ibn al-Mutriz, the Asabi‘ were irresistible. One day at a friend’s house he was served the sweet. When he went to reach for one ‘finger’, his friend grabbed his hand. Ibn al-Mutriz responded, Oh the one who restrained me by the hand And from the sweets to me forbade I tried for a finger of Zaynab And broke five fingers instead (al-Tha‘alibi Thimar I 491) In Familiar Foods there are two recipes for this fried sweet, one with sugar in the filling, one without.
Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets by Habeeb Salloum
by Joseph
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