Puffed Boureg

Making puff pastry was a technique already known to the medieval Arab cooks, and the Andalusian cookbooks, in particular, were the most explicit in explaining this art. A recipe in al-Tujeebi’s thirteenth-century Andalusian cookbook Fidhalat al-Khiwan describes how to make big khubz muwarraq (thin-layered bread) by rolling out dough thinly using a long dowel. Then the thin sheet is spread with clarified butter and folded several times. The reci