SC - Qata'if -- duck and bread
TG
gloning at Mailer.Uni-Marburg.DE
Fri Aug 25 13:35:11 PDT 2000
At 9:22 AM -0400 8/25/00, Harold Tackett wrote:
>----- Original Message -----
>Subject: Re: SC - duck and bread
>
>
> > 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.
>
>I find that qata'if / shredded phylo (The name I find it under is Kunafeh)
>looks like fresh angel-hair pasta. If you can find or make fresh pasta this
>could be an option.
>Dinah bint Ismai'l
But note that, so far, no evidence has been offered to show that
shredded phylo is what al Baghdadi is talking about--and I have just
posted some recipes from a contemporary Andalusian cookbook from
which it seems likely that it isn't.
On the other hand, one version of qatâif is apparently a noodle--my
guess from the description is something like very very thin lasagna.
Sheets not threads.
David/Cariadoc
http://www.daviddfriedman.com/
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