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has written that "it was not much like baklava"). It was made by filling thin pastry dough with a mixture of ground almond (and sometimes other nuts like
96:
who advises one of his students that the reward for long hours of studying law is the prospect of earning enough wealth to eat
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166:, musk and rosewater. The finished confection was molded into animal or other shapes, or cut into squares and triangles.
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compared the dough to grasshopper wings. The finished pastry would be drenched in rosewater-flavored
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by blending crushed sugar and almonds with rosewater, and rolling it in thin dough, similar to
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50:. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century
8:
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Sweet
Delights from A Thousand and One Nights: the Story of Tradition Arab Sweets
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or "drenched lauzinaj", some scholars believe this dish is an earlier version of
25:
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in consistency, was made by blending the almonds with sugar and flavoring with
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was made with ground almonds cooked in boiling honey or sugar until reaching a
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One historic recipe is given in the 10th-century that describes how to make
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Jüdhābah and
Lauzinaj: or, what to order in 9th century Baghdad
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87:
245:
Salloum, Habeeb; Salloum, Muna; Elias, Leila
Salloum (2013).
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92:
107:
Two versions of the dish are known from medieval texts:
244:
185:(samosa) dough, but ideally even thinner. The poet
46:is an almond-based confection known from medieval
285:
158:like consistency. The raw version, closer to
16:Medieval Arabic and Persian almond confection
82:. It is mentioned by the 10th-century poet
212:
66:and Latin translations of cookery books.
221:. Oxford University Press. p. 395.
219:The Oxford Companion to Sugar and Sweets
136:, and sometimes luxury flavorings like
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193:and garnished with crushed pistachio.
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266:. Oxford Symposium. p. 232.
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249:. Bloomsbury. pp. 45–48.
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7:
10:
330:
69:
213:Nasrallah, Nawal (2015).
56:medieval European cuisine
260:Perry, Charles (1992).
74:References about the
62:influence, returning
112:Lauzinaj mugharraq
228:978-0-19-931361-7
80:Arabic literature
321:
304:Medieval cuisine
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215:Goldstein, Darra
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34:), also spelled
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309:Almond desserts
294:Nut confections
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152:Lauzinaj yabis
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299:Arab desserts
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273:9780907325475
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191:simple syrup
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54:had entered
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48:Arab cuisine
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20:
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187:Ibn al-Rumi
171:Preparation
288:Categories
197:References
84:Al-Ma'muni
78:abound in
76:confection
60:Andalusian
142:ambergris
134:rosewater
126:pistachio
98:pistachio
64:Crusaders
58:from the
182:sanbusaj
177:lauzinaj
160:marzipan
120:(though
102:lauzinaj
52:lauzinaj
40:lawzinaq
36:lawzinaj
21:Lauzinaj
314:Baklava
217:(ed.).
164:camphor
117:baklava
100:filled
70:History
270:
225:
138:mastic
130:walnut
88:Sahnun
86:, and
44:luzina
31:لوزينج
26:Arabic
156:taffy
144:, or
268:ISBN
223:ISBN
146:musk
93:qadi
90:, a
132:),
128:or
290::
237:^
205:^
140:,
104:.
42:,
38:,
28::
276:.
231:.
148:.
24:(
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