A 13th-century North African and Andalusi twist on the famous ‘Cairene‘ sweet (قاهرية) –fried marzipan doughnuts . This particular iteration from The Exile’s Cookbook requires a mixture made with sugar, almonds, rose water, cassia, cinnamon, spikenard, pepper, ginger, nutmeg, galangal, and camphor. This is formed into small kaʿk shapes — i.e. small rings. Then, it’s time to make the batter, with flour, sugar, yeast, starch, salt, and again some almonds.
The author recommends using almond oil for the deepfrying, though olive oil is a suitable alternative. Once the oil has come to a boil, the qahiriyya are ready for their hot bath — just long enough for them to brown, after which they should be swiftly removed. Serve drenched in honey or thickened rose-water syrup, and dust with caster sugar. Yes, indeed!
