13th c Andalusian dessert recipe.
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 and half an uqiya 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 uqiyas of almonds. Put it in a dish and sprinkle over it the like of pounded sugar, and make balls of this. – 13th C. anonymous Andalusian Cookbook
I took sugar and three times as much pomegranate juice and a little bit of rosewater. Boil this until it has thicken a bit. Add semolina and cook while stirring. add a bit of saffron and stir in ground almonds and remove from the heat. Once slightly cooled roll it into small balls. Roll the balls in powdered sugar.
– An Anonymous Andalusian Cookbook of the 13th Century, Translated by Charles Perry