Medieval Andalusian honey delight (معسّل, mu’assal)

A wonderful recipe for a sweet from The Exile’s Cookbook. It is made with honey (for the re-creation, a very delicate organic sidr one was used), which is heated up and then strained before being cooked again with starch, almonds and saffron. The tricky thing is to prevent it from crystallizing. Once it’s sufficiently thickened, a little olive is soaked in, and then it’s ready to serve. Don’t forget to sprinkle on sugar and cinnamon, for that extra deliciousness! The result is something like a halva and can be eaten hot or cold. The author suggests serving it at the end of the meal, but really it’s just too good not to eat it any other time, whenever you need to satisfy your sweet tooth.   

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