SC - Gluten-free Baklava

[margali]

OK closer to what I want - now, can you dogest it down to some sort of recipe
that I can follow to make the dad-blamed stuff? I can figure out how to make the
aberrant stuff - mush is easy. I can sort of figure out the second-the noodle
bit. I have semolina and water, and olive oil - that works out to a recipe I
have for noodles. The third, abbasid qata'if sounds like a filled pita or maybe
ravioli cooked...
So, is the way to go a semolina noodle? a semolina crepe cooked and shredded or
used as is? I could see making the dish I want to out of the crepe idea,
layering with ground almonds and sugar, and sprinkling it with rosewater and
splasing syrup over it before cooking it under chicken.
margali the bemused!

david friedman wrote:

> The Making of Qatâif
> Put a potful of water on the fire until it boils, and throw in
> coarsely ground semolina, and cook it on the fire until it becomes
> pudding ('asîda). Then take it out of the pot and put it in a dish;
> boil honey and pour it on top, with pepper, and present it, God
> willing.
>
> [This is an aberrant recipe. Qataif are basically crepes, very thin
> breads or things made from them.]
> Recipe for Fidaush (Noodles)
>
> This is made from dough and has three types: the long one shaped like
> wheat grains, the round one like coriander seeds that is called in
> Bijaya (Bougie) and its region humais [literally, little garbanzos]
> and the one that is made in thin sheets, as thin as paper and which
> is food for women; they cook it with gourd, spices and fat; it is one
> of the qatâif. Fidaush is cooked like itriyya [see next recipe].
>
> Recipe for Abbasid Qatâif
>
> [p. 69, recto] It is made from the pierced musahhada that has already
> been mentioned. Take peeled almonds, pound them and let them dry
> until they are like semolina. Add as much again of sugar, spikenard,
> cloves, and Chinese cinnamon. Then take a flatbread (raghîf) of the
> aforementioned musahhada, free of burns, and sprinkle it with those
> almonds and ground sugar aplenty. Sprinkle it with rosewater in which
> some camphor is dissolved, and fold it until it is a half circle.
> Glue the edges with dough wetted in rosewater, and put it in a
> frying-pan full of fresh oil. Boil it, and then take it out
> immediately and remove it so it drains of the oil. Let if float in a
> syrup of roses or julep or skimmed honey. You might make raghîfs on
> raghîfs, filled inside, and glue the margins together, and they will
> turn out circles and halves.
>
> None of which sound like shredded filo. I take it that Charles
> Perry's parenthetical comment sums up at least what he knows--very
> thin breads or things made from them--which is consistent with all
> save the first recipe.
>
> David/Cariadoc
> http://www.daviddfriedman.com/
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