A number of years ago Matthias of Rolling Oaks lent me all of his back issues of Tournaments Illuminated. From there I got a bunch of feast/recipe/cookery type articles that I periodically refer to mostly when I have feast planning questions. They have come in handy a number of times. There was one from the Winter 92 by Elizabeth Cook on an Islamic Dinner. I wanted to find some thing sweet dessert type thing to serve with my lunch and one of the first recipes I tried might be the winner...Makshufa.
The recipe reads:
"Take equal parts of sugar, almonds (or pistachios), honey, and seasme oil. Grind the surgar and almonds, and mix together. Add saffron to color, mixed with rose-water. Put the sesame oil into a basin and boil until fragrant: then drop in the honey and stir until the scum appears. Add the sugar and almonds, stirring all the time over a slow fire until almost set: then remove"
I don't know about the authenticity of above but it looked interesting. I stuck with the original redactors proportions as they seemed reasonable. It turned out like an almond brittle (the rose water is a bit weird) but the rose water masks the caramel/buttery flavor. While strange at first I have to say it has really grown on me. And I can make it a week ahead of time. The only problem is that it has to stay cold or it is really sticky but that may be a fault on my part. I may have needed to cook it longer. I am thinking of making an almond, a pistachio, and a sesame variety for lunch.
Currently testing my kebab recipe and the lentil salad. More on that later.
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