[Sca-cooks] Kataif Recipe

[Stefan li Rous]

In this file in the FOOD-FRUITS section of the Florilegium, I have several messages on judhaba. Here is the actual recipe, in a message from Cariadoc.

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Date: Mon, 19 Jul 2010 11:59:34 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Banana Recipe

With all the posts on bananas, I didn't notice 
any period recipes for them, perhaps because most 
of the posters are from barbarian lands on the 
fringes of the civilized world, where such things 
are more rumor than ingredient. My memory is that 
the illustration in the _Four Seasons of the 
House of Cerruti_ suggests that the artist had 
never seen one.
---

A recipe for Judhaba of bananas by Ibn al Mahdi
Al-Warraq p. 375

Peel the bananas and set them aside. Spread a 
ruqaqa (thin round of bread) in the pan and 
spread a layer of bananas over it. Sprinkle the 
banana layer with pure sugar, and spread anotehr 
ruqaqa all over it. Repeat the layering of 
banana, sugar, and ruqaqa until the pan is full. 
Pour enough rose water to drench the layered 
ingredients, [put the pan in a hot tannur,] 
suspend a fine chicken over it, [and let it 
roast] God willing.

Bananas: 40 ounces.	Ruqaqa: 10 oz iranian 
thin bread	Sugar: _ c	_ water	2T rose 
water

Oil the bottom of the pan. Make four layers of 
sliced (or mashed) bananas sprinkled with sugar, 
alternating with thin bread, pour in rose water 
on top. Arrange with the chicken on a wooden spit 
above the layers so the drippings fall on them. 
Cook for about 1-2 hours at 325?.
-- 
David/Cariadoc
www.daviddfriedman.com
=========

Several other messages in this file talking about this, or similar recipes.
no 'bird's nest' though.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****