[Sca-cooks] My upcoming feast...
David Friedman
ddfr at daviddfriedman.com
Mon Feb 28 13:00:17 PST 2011
I used lavash, as the thin bread that seemed
closest to what the recipe called for. Worked
pretty well. The one problem I had was that
drenching with rose water resulted in a stronger
flavor than most people liked.
Of course, I don't know how strong al-Warraq's rose water would have been.
>That's the one. And it was a great success. If bananas weren't already so
>loaded with sugar I'd make that as a dessert for here at home. I did cheat
>a bit and used puff pastry rather than "bread."
>
>Kiri
>
>On Sun, Feb 27, 2011 at 4:54 PM, Terry Decker <t.d.decker at att.net> wrote:
>
>>
>> It's really bananas, if it's the recipe of which I am thinking. Although
>> you could replace the bananas with plantains with little effect on the dish.
>>
>> You take a round of bread, cover it with bananas, cover the bananas with
>> sugar and repeat until you fill the pan. Drench the contents with
>> rosewater. Place it in an oven with a chicken suspended above it. Roast.
>>
>> The judhaban is a large, low-sided pan used to cook various dishes under
>> roasting meat. The dishes are named for the pan.
>>
>> Bear
>>
>>
>--
>"It is only with the heart that one can see clearly; what is essential is
>invisible to the eye."
>--Antoine de Saint-Exupéry, The Little Prince
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David/Cariadoc
www.daviddfriedman.com
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