Cheese and Flour Cake
al-Andalus 13th century recipe
Knead the necessary quantity of flour, one time with water, another with oil, and to it add yeast and milk until it has the same consistency as the dough of fritters, and leave it until it has next risen. Next grease with oil a large earthen pot, stretch in it a piece of dough, and over it a bit of cheese, and over the cheese a bit of dough, and so a little of one, and a bit of the other until the last of the dough and cheese. Next cover it with dough as you did in the previous recipe and cook it in the same way in the oven. Afterwards, drizzle it with honey, sprinkle it with sugar and pepper and eat it.
1 1/3 cup white flour
⅔ cup whole wheat flour
3 Tbl olive oil
½-¾ cup water
1 packet yeast
3 Tbl milk
12 oz cheese (Munster or provolone, shredded)
Topping (use larger amounts with pie pans):
6-10 Tbl honey
1-2 Tbl sugar
¼-½ tsp pepper
Proof yeast in ½ cup of water. Mix flours in a large bowl. Combine yeast, milk, olive oil. Mix liquids into the flour. Knead flours and liquid to a very dry dough, let sit five minutes. Knead the dough for about 5-10 minutes, until fairly uniform. Cover with a damp dish towel and leave 45 minutes to rise in a warm place. Divide dough in about 5-6 equal portions, flour and roll out to size of your pan (glass pie pans work well). Layer with sliced cheese. Bake 45 minutes at 350°.
Sprinkle with sugar and pepper, then drizzle the honey over it while hot. "Put the honey on the bread hot out of the oven so it got all melty and sprinkle with sugar in the raw and fresh ground pepper. It was awesome! Sweet, crunchy, and a little spicy. Plan on one loaf per table of 8 as a first course."
Cariadoc: This should probably be done with sourdough instead of yeast, but we have not tried it that way yet.
Translation and original redaction from: How to Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years of Recipes By David Friedman and Elizabeth Cook ISBN: 978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf Used with permission.
Many thanks to The Honorable Lady Brigid ingen Maol-Mhichil of Northshield fame for testing this recipe. Her thoughts on the awesomness of this dish were echoed throughout the feast hall. I am grateful for her support on my first feast.~~Sayyeda al-Kaslaania