SC - duck and bread

[Susan Fox-Davis]

I buy mine at the same stores where I get phyllo, but there are certain parts of Los
Angeles area [notably Glendale] with a high proportion of Middle Eastern immigrant
population so we have lots of yummy Middle Eastern markets.  They look at me like some
kind of space alien, but I seem to make educated choices and my money's good so they
don't mind much.

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

margali wrote:

> *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