Although the recipe appears in a 13th-century Andalusian cookery book, it was said to be a specialty of the people of Fez, which at the time was the capital of the Marinid sultanate, a Berber empire. This also explains the clearly Berber name of the sweet, tārfist (تارفست). It starts with flatbreads being baked in the oven before being crumbled up. The crumbs are then stirred into a mixture of water and honey, coloured with saffron. The end result is a paste which, after hardening, is shaped into a ring with some clarified butter (ghee) being poured into the hole in the middle. Serve with a sprinkling of sugar, cinnamon, spikenard, cloves, and taffy (fānīd, فانيد).
