Tuniso-Andalusian honeyed curd with figs

A thirteenth-century recipe for a delicious dairy dish, which starts with curdling milk with cardoon flowers; if these are not available, one can easily use thistle, instead, as in the recreation. When the curdling is nearly done, it is time to add honey dissolved in milk. Though it is very tasty eaten plain, the author suggests pairing it with fresh figs, which proves to be solid advice, as ever.

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