Quince jelly (مَعْجُون السَّفَرْجَل, ma’jun al-safarjal)

A delicious quince preserve recipe from 13th-century Andalusia. The Arabic word ma’jūn is related to a verb meaning ‘to knead’, and denotes a paste, usually for medicinal use, though the result is often so tasty that one does not need to be sick to enjoy it! The preparation could not be simpler and requires about a pound of quince and some sugar. According to the author, the jelly can be used to remove bitterness in the mouth, arouse the appetite, and prevents bad vapours (بُخارات, bukhārāt) from rising from the stomach to the brain. You can’t say fairer than that, can you!

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