Lhanze Yarsuh (Almond Cakes)

Ingredients

• half a pint of water
• a little more than a quarter pound of fresh butter
• two ounces of sugar
• two ounces of finely chopped almonds
• the peel of one lemon
• a pinch of salt
• five or six eggs
• a teaspoonful of chopped raisins and dates

Method

1. 1

   Boil water with butter, sugar, almonds, lemon peel, and salt until butter melts.

2. 2

   Remove lemon peel, add flour to make a stiff paste, then mix in eggs one at a time.

3. 3

   Shape into balls, brush with egg and milk, bake in a moderately hot oven, and fill with a mixture of raisins and dates.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 57. The excerpt below is the record exactly as published.

Lhanze Yarsuh. (Almond Cakes.) Put half a pint of water in a large saucepan with a little more than a quarter pound of fresh butter, two ounces of sugar, two ounces of finely chopped almonds, the peel of one lemon, and a pinch of salt. Boil it till the butter is melted, then take the lemon peel out ; throw in sufficient finely-sifted flour to make a stiff paste, along 122 EGYPT with some chopped almonds. Stir it over the fire with a wooden spoon till the paste can be easily detached, from the pan, then take it off. Break in, one at a time, five or six eggs ; but do not put more than the paste can absorb, and mix each one in before adding the other. Shape the paste into equal sized balls and put them about one inch apart from each other on a baking sheet. Brush over with a paste brush dipped in beaten egg and milk ; put them in a moderately hot oven, and do not open the door until done or they will flatten. Dry them, detach from baking sheet, and with a knife make a small hole in the top and put in a teaspoonful of chopped raisins and dates

Cook this with the app: pantry check, scaling, and the assistant.