Memuniyye is a recipe is from the translation of the 1299 book, Kitabü’t-Tabih. The translator added recipes at the end of the translation. This is one of them. Let’s take a look at the information Stefanos Yerasimos provides us about its origins.
“Taking its name from the son of Harun Reşid, Me’mun, this dish is not from Bagdadi’s book, Kitabü’t-Tabih, but was added to it later when it was translated to Turkish. It was served for Mehmed the Conqueror on 17 June 1469. It is also seen in the festivities of 1539 and among the autumn dishes of Topkapi Palace. It was served to Venetian Ambassador Andrea Badoero at the Divan on 1574.”
- 200 gr. Honey
- 75 gr. Clarified Butter or 90 gr. butter
- 175 gr. Rice Flour
- 20 - 25 cl. Milk
- 1 Chicken White Parts Breast
- 2 handfuls of Almonds
- Frying Oil sesame, clarified butter, etc.
- Icing Sugar
Boil the white parts of a chicken and pull to shreds before cooling. Peel and chop the almonds.
Melt the clarified butter (or butter) in a saucepan and start frying the rice flour in it.
Heat the honey to give it better liquidity and add it to the sauce pan. Also add in the shredded chicken and milk. And increase the heat to medium.
Mix thoroughly then add in the almonds.
Continue to mix until you have a thick dough.
Make small balls with this dough.
Heat some frying oil in a pan and fry these balls you've made.
When all are ready place the fried balls on a plate, sprinkle with rosewater, ground almonds and icing sugar. Serve.
Tips and Tricks for Memuniyye
For the related tips and tricks on this dish, check: