| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Moroccan |
Cookies, Holiday, Moroccan, Quantity |
1 |
Hundreds! |
INGREDIENTS
| 4 |
lb |
Flour |
| 3 |
lb |
Butter |
| 2 |
lb |
Sesame seeds, plus additional |
|
|
toasted seeds for |
|
|
sprinklng |
| 1 |
T |
Dry yeast dissolved in |
|
|
1/2 cup water |
| 20 |
g |
Gum arabic, optional |
| 1 |
T |
Saffron stamens |
| 1/2 |
lb |
Smen, seasoned butter |
| 1 |
T |
Cinnamon, ground |
| 1 |
qt |
Vegetable oil |
| 1 |
qt |
Vegetable oil, for frying |
| 10 |
lb |
Honey |
INSTRUCTIONS
"This recipe is frankly for historical purposes as its yield indicates
suitability for commercial or restaurant production rather than home
baking. With unusual proportions of butter, oil and honey in the
batter, yeast for rising and more oil for frying, making the cookies
would be rather daunting were it not for the fact that they help
glorify a particularly holy celebration." In a food processor process
all the ingredients, except the honey, into a paste. Take a
walnut-sized piece of paste and roll it out very thin. Using a metal
cut-out typically found in Morocco, with different designs, cut out
cookies and let them rise for 15 minutes. Deep-fry the cookies in the
remaining quart of oil in batches over low heat just to brown. Soak
the cookies in the honey for 15 minutes. Remove and sprinkle with
toasted sesame seeds. Makes several hundred cookies. Source: "The
Great Book of Couscous" by Copeland Marks Posted to MM-Recipes Digest
V3 #336 From: Linda Place <placel@worldnet.att.net> Date: Sun, 8 Dec
1996 14:40:18 +0000
A Message from our Provider:
“Jesus: right way, only truth, best life.”