[Sca-cooks] Kataif Recipe

[Terry Decker]

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

__________

Judhaba with Qataif from the Anonymous Andalusian, perhaps?

Bear


[88]Jûdhâba with Qatâ if

Take a new qaswila [a cazuela or earthenware casserole] and wash it and pour 
in it fresh oil. Then put a qatâif or a ruqâq[89] (thin flatbread), 
according to the size of the mold (the earthenware casserole); then break 
over it four eggs and a handful of ground sugar or honey, then add qatîfa 
[the rarely used singular of qatâif] in addition, or two ruqâqs, and break 
over them four eggs and a handful of sugar, and do all this the same as you 
would chicken. Then proceed to cover it all up with fresh milk and a little 
fresh oil; arrange it in the tannur or in the bread oven and put on it the 
chicken or a fat rib or whatever fat meat you wish and leave it until it is 
done, arrange it on the marble, sprinkle with sugar and serve, God willing. 
And if you want to use sugar or almonds in place of eggs, it is very 
excellent.