[Sca-cooks] Kataif Recipe

[Aruvqan]

bingo, looks close enough to what i remember


On 3/3/2017 10:04 PM, Terry Decker 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
>
> __________
>
> 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.
>
>
>
>
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