[Sca-cooks] Re: Sca-cooks Digest, Vol 19, Issue 29

[Martha Oser]

Stefan wrote: 

>> Ataif / Aab Pancakes (mentioned in a 10th century poem written for
>> Caliph Mustakfi of Baghdad)
>> drizzled with honey or syrup.....can also be stuffed with 'new cheese'
>> or Ricotta. 
>>
>> Almond Fingers / Assabih bi Loz (featured in medieval manuscripts as
>> 'lauzinaj') these are little
>> 'cigars' of fila dough filled with almonds, pistachios, walnuts and
>> sugar, and fried.
> These sound interesting and I don't think we've discussed these 
> specific recipes before. Can you please post the recipes and your 
> redactions if you have done them?

Here's my redaction for Asabi Zainab.  The original recipe is from "The 
Description of Familiar Foods" found in _Medieval Arab Cookery_.  Enjoy! 

Asabe Zainab (Fingers of Zenobia, 3rd century queen of Palmyra)  Take a 
pound of flour and knead it with 3 ounces of sesame oil.  Then knead it with 
hot water and put it on a cane and fry it somewhat.  Then take it out (and 
remove the cane) and throw it in honey and take it up.  Stuff it with plenty 
of pistachios and musk and rosewater and sprinkle sugar on it and it is 
taken up. 

Redaction by Lady Helena Handkorb 

Syrup:
1 c sugar
1 c water
1/2 c honey
1 t vanilla extrace
1 t rosewater 

Dough:
1 pound all-purpose flour (about 4 cups)
1/2 t salt
6 T sesame oil (the light, middle eastern kind, not the dark Asian kind)
1 and 1/2 c hot water (approximately)
oil for deep frying 

Filling:
1/2 pound pistachio nuts, chopped
1 t ground cardamom (in place of the musk, which is expensive and rare and, 
in some places, illegal) 

Make the syrup first.  Combine sugar and water in a saucepan and heat until 
sugar is dissolved.  Add honey and simmer for about 20 minutes.  Remove from 
heat, add rosewater and vanilla and cool to room temperature. 

For dough, combine flour and salt, add oil and enough hot water to make a 
smooth but not sticky dough.  Knead for a few minutes until smooth and 
elastic.  It is not necessary to knead this as much as bread dough - just 
bring it together somewhat. 

Roll out sections of dough no greater than 1/16 of an inch in thickness - 
the thinner the better.  Cut the dough to shape around the form you are 
using.  Cut long rectangular strips of the desired width (probably no more 
than 3 inches) and roll around the form (either a wooden dowel 1/2-3/4" in 
diameter or small metal cannoli tubes).  Cut to desired length, overlap ends 
and press firmly to close.  You may also cut circular pieces and seal around 
forms. 

Deep fry shells on forms for 7-8 minutes or until golden brown, turning if 
necessary. 

Remove shells from oil and allow to cool briefly (1-2 minutes) and remove 
from forms.  Drop immediately into cooled syrup to coat.  Remove from syrup 
quickly and drain out excess.  After shells have cooled completely, stuff 
with chopped pistachios mixed with cardamom.  You may sprinkle with sugar or 
drizzle with additional syrup if desired. 

Makes about 60-65 asabi.