SC - duck and bread

[Donna Ford]

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.

I noticed last night on the food network one chef wrapped prawns in
Qata'if or shredded Phyllo dough, (he did say that it was shredded
phyllo dough) and fried them.

evfemia at mail.com
> 
> 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
> 
> margali wrote:
> 
> > I have a question about persian foods and duck. I have Cariadocs vol 1
> > which has al Bagdadi [actually, it sort of appears like several versions
> > ov al Bagdadi, 2 in the very fromt and a third at the end of vol 1]
> >
> > I want to do Phlips birthday duck next year as a persian themed dinner,
> > and I noticed chicken recipes but nothig for duck. Is it possible that
> > the original translation says chicken but the actual word is 'fowl'
> > including duck as an option instead of chicken? Did they not cook ducks?
> > Would it be OK to substitute duck in  judhab khubz al-qata'if?
> >
> > Also, what type of "bread" is qata'if? I noticed that in chapter X,
> > various flour products are mentined and all it has to say about qata'if
> > is "This is of various kinds. Stuffed qata'if are baked into long
> > shapes, stuffed with almonds and fine ground sugar, rolled around and
> > laid out; then sesame oil, syrup, rose water, and fine-ground pistachios
> > are thrown on. Fried qata'if are baked into loaves, stufed with almonds
> > and fine ground sugar kneaded with rose water, rolled and fried in
> > sesame oil, then taken out and dipped in syrup and removed. Plain
> > qata'if are put into a dish and immersed in sesame oil, then syrup is
> > added, rosewater and fine ground pistachios." It almost sounds like they
> > are referring to crepelike things, a thin flexible flatbread or pita
> > like bread.
> >
> > judhab khubz al-qata'if
> > Take qata'if bread as required ; spray the dish with a little rosewater,
> > and place the bread thereon in layers, putting between each layer
> > almonds and sugar, or pistachio ground fine ; spray again with
> > rosewater. When the bread fills the dish pour on a little sesame oil and
> > cover with syrup. Hang over it a fat plucked chicken, smeared with
> > saffron ; when cooked, remove. Small stuffed qata'if are also treated
> > this way.
> >
> > [both cites A Collection of Medieval and Renaissance Cookbooks vol I 6th
> > ed.]
> >
> > I think for buffet serving in camp, I might go with the 'small stuffed
> > qata'if' treated this way, and as we are partially cooking the ducks
> > ahead of time to leach out most of the fat and speed the in camp cooking
> > process, it would be nice with a rich duck dripping, but if it is for
> > only chicken, can you suggest a period persian duck recipe? I can always
> > make it for the pot luck next year with chicken...I do haev to admit, I
> > was thinking of plunging in and using my pita recipe, and making it with
> > pitas in the mean time, it sounds like a really neat form of bread
> > pudding made really rich with drippings!
> > margali
> 
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================


- -- 
evfemia
Barony of Iron Mountain, Meridies