flower or rose water, or juice of lemon ; when per-
fectly smooth put it into a preserving pan with eight
ounces of sifted sugar, and stir the mixture continually
with a wooden spoon over a gentle fire, that it ma}' not
stick ; when the paste forms itself in a mass round the
spoon, press the finger on it, and, if it adheres to it, con-
tinue drying until it ceases to stick to the finger, then
take it from the fire, detach all the paste from the sides
and bottom of the pan, and roll out in a sheet one-
twelfth of an inch in thickness. Divide it into two
equal parts. On one part place small portions of
apricot or pine-apple jam of about the size of a filbert,
and an inch from each other ; wet the surface of the
sheet slightly, and lay the other sheet on top, pressing
it that it may contain the sweetmeat between the
sheets ; then with a round or oval cutter, one inch and
a quarter in diameter, cut them out, gather up the trim-
mings, roll them out and use them as above. With an
icing prepared with a white of an egg and two ounces
of sugar mask the tops and sides of the marzipans and
strew broken sugar equally over them, and in the centre
stick a pistachio upright✪ Marzipan ; lay them upon sheets to bake
of a fine light colour ; when cold detach them very care-
fully from the paper. They may also be masked with
any of the various coloured icings, putting them into
a very slow oven not to brown them.
This sort of marzipan may be made of filbert
kernels instead of sweet almonds.
58i
LXXVL— SOUDAN
Menu
Kusskisoo Mutabach
(Wheat Meal and Egg Porridge)
Kharoof Makshee
(Roast Stuffed Sheep)
Jammur Zerloul
(Roast Squabs)
Bedingan Aswet Makshi Bedingan Ahman Makshi
(Stuffed Egg-Plant) (Stuffed Tomatoes)
Gara Makshi
(Stuffed Cucumbers)
Ganiredin Rus-be-leben
(Blanc Mange) (Rice and Milk)
Baga-lowa Kunafa
(Honey and Almond Pastry) (Almond Tart)
Sharbot
(Sherbet)
Rus
(Rice)
Aswad Gahwa-t
(Black Coffee)
582
SOUDAN
Kusskisoo Mutabach. (Wheat Meal and Egg Porridge.)
Grind some whole wheat, sift the flour and take away
the husks, and sift again through a medium sieve, and
what is left in the sieve is to be used.
Take the coarse flour, which looks like American
corn meal, and put it into a large earthenware vessel.
Mix sufficient eggs with it to turn it into a dough, knead
thoroughly and roll out. Afterwards work the dough
in the hands by pulling it out till it is rather thicker than
a pencil, and while in the pulling process break into
little pellets. Put these pellets on a wire sieve, and
let them dry for an hour and a half in the sun. When
thoroughly dry sift them from the sieve on to a sheet
of linen, and what remains are broken into smaller
particles so as to allow them to pass through the sieve.
Fill a pan with a gallon and a half of water, and bring
to the boil, after which put in the prepared pellets and
boil from seven to ten minutes. Then put them into
a colander ; pour cold water over to keep the pellets
from joining. Put another pan on the fire, with olive
oil, and fry a couple of finely sliced onions in this, and
pour over the kusskisoo, and eat with bread.
Kharoof Makhshee. (Roast Stuffed Sheep.) ✪ Kharoof Makhshee (Roast Stuffed Sheep)
Page 232 · 2 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
flower or rose water, or juice of lemon ; when perfectly smooth put it into a preserving pan with eight ounces of sifted sugar, and stir the mixture continually with a wooden spoon over a gentle fire, that it may not stick ; when the paste forms itself in a mass round the spoon, press the finger on it, and, if it adheres to it, continue drying until it ceases to stick to the finger, then take it from the fire, detach all the paste from the sides and bottom of the pan, and roll out in a sheet onetwelfth of an inch in thickness. Divide it into two equal parts. On one part place small portions of apricot or pine-apple jam of about the size of a filbert, and an inch from each other ; wet the surface of the sheet slightly, and lay the other sheet on top, pressing it that it may contain the sweetmeat between the sheets ; then with a round or oval cutter, one inch and a quarter in diameter, cut them out, gather up the trimmings, roll them out and use them as above. With an icing prepared with a white of an egg and two ounces of sugar mask the tops and sides of the marzipans and strew broken sugar equally over them, and in the centre stick a pistachio upright ; lay them upon sheets to bake of a fine light colour ; when cold detach them very carefully from the paper. They may also be masked with any of the various coloured icings, putting them into a very slow oven not to brown them.
This sort of marzipan may be made of filbert kernels instead of sweet almonds.
LXXVL— SOUDAN
Menu
Kusskisoo Mutabach (Wheat Meal and Egg Porridge)
Kharoof Makshee (Roast Stuffed Sheep)
Jammur Zerloul (Roast Squabs)
Bedingan Aswet Makshi Bedingan Ahman Makshi
(Stuffed Egg-Plant) (Stuffed Tomatoes)
Gara Makshi (Stuffed Cucumbers)
Ganiredin Rus-be-leben
(Blanc Mange) (Rice and Milk)
Baga-lowa Kunafa
(Honey and Almond Pastry) (Almond Tart)
Sharbot (Sherbet)
Rus (Rice)
Aswad Gahwa-t (Black Coffee)
SOUDAN
Kusskisoo Mutabach. (Wheat Meal and Egg Porridge.)
Grind some whole wheat, sift the flour and take away the husks, and sift again through a medium sieve, and what is left in the sieve is to be used.
Take the coarse flour, which looks like American corn meal, and put it into a large earthenware vessel. Mix sufficient eggs with it to turn it into a dough, knead thoroughly and roll out. Afterwards work the dough in the hands by pulling it out till it is rather thicker than a pencil, and while in the pulling process break into little pellets. Put these pellets on a wire sieve, and let them dry for an hour and a half in the sun. When thoroughly dry sift them from the sieve on to a sheet of linen, and what remains are broken into smaller particles so as to allow them to pass through the sieve. Fill a pan with a gallon and a half of water, and bring to the boil, after which put in the prepared pellets and boil from seven to ten minutes. Then put them into a colander ; pour cold water over to keep the pellets from joining. Put another pan on the fire, with olive oil, and fry a couple of finely sliced onions in this, and pour over the kusskisoo, and eat with bread.
Kharoof Makhshee. (Roast Stuffed Sheep.)
Records on this page
MarzipanKharoof Makhshee (Roast Stuffed Sheep)