[Sca-cooks] Al-Andalus griddle tool?

Ana Valdés agora158 at gmail.com
Mon Jan 30 18:27:30 PST 2012

For me seems to be a kind of skillet to make small pancakes or waffles :)
Ana definitely profane :)

On Tue, Jan 31, 2012 at 3:22 AM, Sayyeda al-Kaslaania <samia at idlelion.net>wrote:

> Does anyone know what this special griddle tool might be?
> -Sayyeda al-Kaslaania
> /Kuna-fa/: Griddle Cakes [all typos mine]
>  Put the special griddle for cooking /kun//a-fa/ on a fire of small coals
> with no flame. When it is very hot, grease [the griddle] using a clean
> piece of cloth soaked in sweet oil and pour over it a quantity of batter
> sufficient to cover the griddle. Leave [it] on the fire long enough for the
> cake to cook, then remove it and put it on a plate. Continue with the rest
> of the batter, each time greasing the griddle with the oiled piece of
> fabric and peeling off the cake with a knife.
> Then melt a quarter pound of butter or /samn/ with two pounds of honey and
> mix them. One may add some pepper to this mixture of butter and honey,
> using it to moisten the cakes, which are eaten warm.
> For this preparation, /samn/ is preferred to butter.
> If one wishes to preserve [the /kuna-fa/], it is necessary to cut them
> with scissors into the very narrow strips and cook them for a long time in
> clarified honey in a new pan. When the strips of cake are nearly firm,
> moisten them with /samn/ or oil as one does in the case of a /thar//i-d/.
> When [the /samn/] has been fully absorbed, take [the strips] off the fire
> and remove them from the pan so that they will be ready to serve. They are
> eaten either hot or cold. Before serving, sprinkle [them] with sugar and
> cinnamon, and eat, if God wills it.
>  -Andalusian, compiled at Murcia. Thirteenth century. /Kit//a-b Fad//a-lat
> al-khiw//a-n f//i- tayyib//a-t al-ta'//a-m wa-l-alw//a-n/ ("Book of the
> Excellent Table Composed of the Best Foods and the Best Dishes"). As it
> appears in Zaouali, Lilia and M.B. DeBevoise (trans.). /Medieval Cuisine of
> the Islamic World: A Concise History with 174 Recipes/. Berkley: Univ of
> California Press, 2007: p 137.
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