[Sca-cooks] cuskynoles

[wheezul at canby.com]

>
> 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?

Katherine