Khabîsa with Pomegranate*

Categories:	13th century   Arabic   Spanish
Original Source:	Anonymous Andalusian Cookbook
Secondary Source:	http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian4.htm#Heading144
Cook:	Gundormr
Meeting Date:	2010-01-24

Take half a ratl of sugar and put it in a metal or earthenware pot and pour in three ratls of juice of sweet table pomegranates {rummân sufri; probably tart pomegranates were more common in cooking} and half an û qiya of rosewater, with a penetrating smell. Boil it gently and after two boilings, add half a mudd of semolina and boil it until the semolina is cooked. Throw in the weight of a quarter dirham of ground and sifted saffron, and three û qiyas of almonds. Put it in a dish and sprinkle over it the like of pounded sugar, and make balls {literally, hazelnuts} of this.

Steps

1. Add in saffron during boiling. Rosewater towards end of boiling.

Note

1 recipe makes 4 pans.