SC - OT - need advice about vinyl inflatable beds

[Jeanne Stapleton]

No, I make bstilla the regular way, with phylo.
I would assume that just like bstilla is layerd phylo and goodies, that if you wanted to
make qata'if bstilla, you would press in a layer of qata'if instead of several layers of
phylo.
margali
i guess i will get real good at shredding phylo...
pommes landaise are potato diced, prosciutto or equivalent ham diced and sauted in goose
fat. I guess it would be good with duck fat!

Susan Fox-Davis wrote:

> If you have trouble finding qata'if in your area, you could shred the more-easily found
> phyllo yourself, it's time-consuming but possible.  Partly-frozen dough would probably
> handle easier, roll it up and cut it with a sharp knife like noodles, really thin
> noodles, as I said before like vermicelli.
>
> Qata'if bstilla?  Hmm.  Sounds yummy, but it could be messy, you would want to roll it
> really even and tight to prevent those embarrassing 'fallout' problems.
>
> OTOH, I have a surfeit of rendered duck fat still sitting in my freezer from parboiling
> the little darlings back at Twelfth Night, and it really needs to get used ASAP.
>
> Yakky-ly yours,
> Selene
> selene at earthlink.net