[Sca-cooks] cuskynoles

wheezul at canby.com wheezul at canby.com
Fri Jul 30 13:44:13 PDT 2010

> Katherine,
> "KHUSHKNANAJ. -- Take fine white flour, and with every ratl mix three
> uqiya of
> sesame-oil, kneading into a firm paste. Leave to rise: then make into long

I also now wonder at the word Cuskabenchi.  Could this be the Italian name
variant from the Latin source?  Is something like this found in the
Neapolitan cookbooks or Sicilian sources?


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