Hummus Kasa [chickpea blanket; kasa is the name of a coarse woolen fabric}. Take chickpeas and pound them fine after boiling them. Then take vinegar, oil, tahineh, pepper, atraf tib, mint, parsley, the refuse of dry thyme, walnuts, hazelnuts, almonds, pistachios, ceylon cinnamon, toasted caraway, dry coriander, salt, salted lemons and olives. Stir it and roll it out flat and leave it overnight and take it up.
pg 383 Medieval Arab Cookery, Rodinson, Arberry & Perry
2 cans garbanzo beans, drained
2 T Red wine vinegar
2 T Tahini
1 t black pepper, ground
2 T atraf tib, see below
2 T mint, fresh
2 T parsley, fresh
1 t thyme, dried
1 t cinnamon
1 T caraway seed, toasted
1 T coriander, rough ground
1 t salt
2 T lemon juice (I did not have any salted lemons on hand
1/4 C olive oil
1/8 C walnuts, chopped, toasted
1/8 C hazelnuts, crushed, toasted
1/8 C almonds, slivers, toasted
1/8 C pistachios, crushed, toasted
6 Olives, green, course chop
Puree garbanzo beans, vinegar, tahini, pepper, atraf tib, mint, parsley, thyme, cinnamon, caraway, coriander and salt. Add just enough olive oil to keep it moving, but this should be thick and a bit dry, not smooth and creamy like a modern hummus bi tahini.
Fold in the nuts and olives.
Oil a rolling pin with olive oil and roll out to 1/2 inch thickness.
Allow to rest uncovered over night or until it firms up.
This is not meant to be a dip.
I cut it into easy finger-food sized rounds and re-rolled the scraps to cup more.
4 pods Cardamom, green, separated
2 clove, whole
1 t ginger, powdered
2 long pepper
5 black pepper, whole
1 t nutmeg, fresh grated
2 mace blades
2 bay leaf
4 rose buds, dried
1 t lavender flower, dried
( I did not have betel or beech-nuts)
All ground fine.