[Sca-cooks] Kataif Recipe

[Aruvqan]

Hm, none of the judhaba recipes mentioned in the 81 Oxford Symposium 
report sound right ... I vaguely remember the qatayif being described as 
shredded more like the form it is now than torn or just layered like 
crepes ... *sigh*


On 3/3/2017 5:32 PM, lilinah at earthlink.net wrote:
> 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
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>