Take half a ratl of sugar and put it in a metal or earthenware pot and pour in three ratls of juice of sweet table pomegranates [rummân sufri; probably tart pomegranates were more common in cooking] and half an ûqiya of rosewater, with a penetrating smell. Boil it gently and after two boilings, add half a mudd of semolina and boil it until the semolina is cooked. Throw in the weight of a quarter dirham of ground and sifted saffron, and three ûqiyas of almonds. Put it in a dish and sprinkle over it the like of pounded sugar, and make balls [literally, hazelnuts] of this.
Andalusian; Dinah bint Ismai'l (SCA), Stefan's Florilegium