Muṭabbaq (Layered Baked Pastry with Sweet Filling)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- raṭl fine semolina flour
- ūqiyya (per raṭl flour) sesame oil
- plain sweet paste
Instructions
- Make a dough like the khushkanānj dough but with four ūqiyya of sesame oil per raṭl of flour.
- Form into discs and bake them stamped with a purpose-carved wooden mold.
- Place between every two discs the needed amount of plain sweet paste (ḥalwā sādhija) — free of almond and pistachio and low in sesame oil.