Cataif

Cataif"cataif" ; "catayf" ; "chataiff":  (conversio vocabuli Arabici قطايف qaṭāʾif)

 Cataif mediaevalis 
Recipe for Abbasid Qatâif
[p. 69, recto] It is made from the pierced musahhada that has already been mentioned. Take peeled almonds, pound them and let them dry until they are like semolina. Add as much again of sugar, spikenard, cloves, and Chinese cinnamon. Then take a flatbread (raghîf) of the aforementioned musahhada, free of burns, and sprinkle it with those almonds and ground sugar aplenty. Sprinkle it with rosewater in which some camphor is dissolved, and fold it until it is a half circle. Glue the edges with dough wetted in rosewater, and put it in a frying-pan full of fresh oil. Boil it, and then take it out immediately and remove it so it drains of the oil. Let it float in a syrup of roses or julep or skimmed honey. You might make raghîfs on raghîfs, filled inside, and glue the margins together, and they will turn out circles and halves.

 Cataif qui et Cenephita 
Cataif Ottomanica ...Charles Perry, "The Dribble With Pastry" in Los Angeles Times (26 Maii 1999)"Kadayıf" in Sevan Nişanyan, Nişanyan Sözlük: Çağdaş Türkçenin Etimolojisi ~

Cenephita Aegyptia ...Ignatius Rossius, Etymologiae Aegyptiacae (1808) "κενεφιτεν" in W. E. Crum, A Coptic Dictionary (Oxonii, 1939)

 Notae 

 Bibliographia 
 Etymologia et historica
 Peter Heine, Kulinarische Studien: Untersuchungen zur Kochkunst im arabisch-islamischen Mittelalter (1988) pp. 22, 128
 Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona (Fasano: Schena, 2001) pp. 89, 92, 262-264, 390
 Charles Perry, "Qaṭāʾif" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) p. 569
 Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) pp. 34-35 et passim

 Praecepta
 saec. X : 
 1226 : 
 saec. XIII : Wuṣla ilā al-ḥabīb (Maxime Rodinson, Studies in Arabic Manuscripts in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 131-148) cap. 7 no. 15, p. 142 cum nota 6
 saec. XIII : 
 saec. XIII : Kitāb al-ṭabīḫ fī'l-Maǧrīb wa'l-Andalūs (A. Huici Miranda, ed., La cocina Hispano-Magrebi en la España almohade [Matriti, 1965]; Charles Perry, interpr., An Anonymous Andalusian Cookbook of the 13th Century Textus) ("Abbasid qatâif"); cf. Peter Heine, Kulinarische Studien: Untersuchungen zur Kochkunst im arabisch-islamischen Mittelalter (1988) p. 128 ("qaṭāʾif")
 saec. XIII exeunte : 
 saec. XIII/XIV : 
 saec. XIV : 
 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 120-121, 657-658 ("Egypt: Elmek kataif; Turkey: Talli kadaif")

 Nexus externi 
 "Qatayef - Middle Eastern Semolina Pancakes" apud Foodtasia
 "Egyptian Qatayef with Sweetened Cheese, Nuts, or Banana Filling" apud The World in a Pocket
 "Qatayef: stuffed Arabic pancakes" apud Taste of Palestine
 "How to make qatayef, an imperial treat from the ancients" apud Middle East Eye

Categoria:Cuppedia
Categoria:Lucunculi
Categoria:Ars coquinaria mediaevalis Arabica
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