SC - Re: Wannabe

[Luanne Cupp Bartholomew]

*bing* Aha! Can I make it by shredding phylo, or is it commercially aailable?[or is
there a recipe for it?]

I just thought the combination of drippings, with 'bread' and ground nuts, sugar,
rosewater and saffron sounded really tasty. I make a mean bstilla, which is phylo,
poached chicken, eggs, broth, cinnamon, almonds and sugar, so this to me sounded
sort of like a neat dish.

I cant wait to give this a few test runs ;-p
margali
[we might actually get around to getting and raising a dozen duck for next pennsic,
although each of the half dozen we bought this year at the super walmart at new
castle ran between 8.50 and 9 each, and they were of good large size]

Susan Fox-Davis wrote:

> Qata'if is shredded phyllo dough, which looks much like vermicelli.  The goodies
> you make with it are of the baklava type, as you have observed already.  The
> chicken fat idea is worthwhile;  I've always used butter myself.
>
> His Grace can answer the matter of translation of chicken/fowl/duck, but modern
> Persian cooking uses duck frequently, notably my favorite Fesanjan, duck with a
> pomegranate-nut sauce.  Will go home and post the recipe later.  I use chicken
> more often than duck for budgetary reasons, both versions are good.
>
> Love and quack!
> Selene
> selene at earthlink.net