[Sca-cooks] catching drippings

[Elaine Koogler]

That's probably the one...I thought there were others, but it's been a 
while since I've worked with these recipes.

Kiri

david friedman wrote:

>> Kiri commented:
>>
>>> I don't know if it has any bearing on this, but there are a number of
>>> recipes in the mid-Eastern books that call for something being baked
>>> under a piece of meat hung above it so that the fat from the meat can
>>> drip down into the item being baked.
>>
>
> and Stefan replied:
>
>> Interesting. Can you give some examples of these Middle Eastern 
>> recipes? Are the foods put under the meats breads or vegetables or 
>> different items? Also, are these items being baked in an oven? Or 
>> actually roasted, such as on spits near the fire? Since the dripping 
>> are recognized now for the flavor they bring now, and I suppose then, 
>> I can see that capturing and using these drippings would often be done.
>
>
> I've just skimmed through al-Bagdadi, and umless I'm missing 
> something, the only recipes in that book with the chickens above for 
> dripping are recipes for Judhab--here is a sample:
>
> Judhab Lhubz al-Qata'if. Take qata'if-bread as required: spray the 
> dish with a little rose-water, and place the bread thereon in layers, 
> putting between each layer almonds and sugar, or pistachio ground 
> fine: spray again with rose-water. When the bread fills the dish, pour 
> on a little fresh 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 in this way.
>
> A later judhab recipe says:
>
> The method of suspending the chicken over judhab is as follows. Hang 
> it up in the oven, and watch: then, when the fat is about to run, 
> place the judhab under it.
>
> Elizabeth of Dendermonde/Betty Cook
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