[Sca-cooks] Kataif Recipe

[lilinah at earthlink.net]

Aruvqan <aruvqan at gmail.com> wrote:
> It might have been duck ... you roast the bird over it to catch the 
> drippings. I just remember it was in the book collection. Since 
> everything computers and all went up in smoke I don't even have old 
> archived emails or docs for the A&S entries.
>
> Though I will take any qatayif recipe =) Got some and looking for a 
> chance to use it. We also scored a leg of goat, leg of lamb and about 5 
> pounds of each ground. <happy dance>

What you describe would be judhaba - hang a chicken in the tannur, at the bottom is a tray of stuff - somewhat variable, but always sweet - often flat breads layered with crushed or ground nuts with sugar and rosewater.

The drippings ooze from the bird as it roasts and moistens the very sweet stuff in the pan below.

The roast chicken and the sweet pastry are eaten more or less together.

It was a specialty of cooks in the marketplace.

Urtatim