K'ak - Cookie Rings
This is a modern recipe but very similar to a 14th c. recipe
makes 18-24 cookies
To make more cookies for a feast, make several separate batches.
8 oz (2 sticks) unsalted butter
1 cup powdered sugar, sifted
1-2/3 c. white flour, sifted
18-24 almond halves
Irnin - Date Squares
This is a modern recipe, but very close to a 14th c. recipe
Makes 30 to 36 squares
1/2 lb. dates, pitted and chopped (about 1-1/3 cups)
1/2 tsp. ground cinnamon
pinch of ground cloves
3-1/4 cups medium or fine semolina
a pinch of salt
1-1/2 sticks salted butter, melted
2 TB. orange flower water
1/2 cup water
- Prepare Filling:
- Put dates in a saucepan with cinnamon and cloves and a few tablespoons of water.
- Cook on low heat, stirring and mashing with a wooden spoon until puree-like.
- Remove from pan and let cool, shaping into a ball.
- Prepare Dough:
- Put semolina in a large bowl and mix in salt.
- Make a well in the middle of the semolina.
- Pour in the melted butter, rubbing with your fingertips until all the grains are coated with butter.
- Add orange flower water and just enough water to bind the mixture.
- Knead until smooth.
- Preheat oven to 300 degrees F.
- Make Cookies:
- Butter a baking sheet or jelly roll pan.
- Divide dough into 2 equal parts.
- Take one half. Place it on greased baking sheet or jelly roll pan. Flatten somewhat.
- Place ball of dates on top and flatten somewhat. (oiling your hand helps keep you from sticking)
- Flatten second half of dough somewhat, and place it on top of the dates. Then flatten the whole thing evenly until you have a big, flat "cake" about 1/2 inch thick.
- Cut/mark 1 inch squares or lozenges (lozenges look nicer but may be more difficult, so squares will be fine).
- Bake in preheated oven about 15 minutes or until done (could be shorter, could be longer), checking often.
Cookies should NOT change color.
- Remove pan from oven.
- Cut through bars and cool on wire racks.
To make more for a feast, make several separate batches.
Moroccan Cinnamon Dusted Orange Slices
A number of modern writers have mentioned this as a historical dish,
although i haven't yet found the original reference, so this *may* be "period"...
10 lb. sweet oranges
1 cup sugar
2 Tb. cinnamon
2 Tb. orange flower water
2 Tb. rose water
- Cut off the ends of each orange and peel off orange skin - leave white pith.
- Slice oranges crosswise, that is, across the sections, removing seeds as necessary.
- Put orange slices into large shallow bowl.
- Sprinkle with sugar and cinnamon, then with flower waters.
- Toss to distribute seasonings evenly.
- Keep cold until serving.
Koshaf - Egyptian Dried Fruit Compote
This is a modern recipe, but similar to dishes from the 15th and 16th C. Ottoman Empire
Makes over 3 gallons
10 lb. dried apricots
5 lb. prunes
2-1/2 lb. raisins
3 lb. halved almonds
1-1/2 lb. pistachio nuts or pine nuts (we used pine nuts)
water as needed
2 cups granulated white sugar, or to taste
3/4 cup rose water
3/4 cup orange blossom water
- Put dried fruits in a large container.
- Mix in nuts.
- Cover with water.
- Stir in sugar.
- Add rose water and orange blossom water and stir.
- Let the fruits soak for at least 48 hours.
- Check every so often and stir, adding more water as needed, during the first 36 hours.