Cataif

[thumb|Cataif Levantina [Nazareth in urbe a pistore paratur]]
thumb|"Cataif passerina" Levantina hodierna (قطايف عصافيري)
[thumb|[Gastronomia Lugdunensis: Cataif Levantina Lugduni in urbe in taberna Libanensi oblata]]
[thumb|upright=1.25|*Chataiff*: praeceptum Theodisce scriptum. [Iamboninus Cremonensis, *Liber de ferculis et condimentis* (BNF MS Cgm 415 f. 4r)]]
**Cataif** (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 
[thumb|[Ars coquinaria Turcica: *Sütlü kadayıf* ("cataif e lacte") Ancyrae in urbe infertur]]
[thumb|[Ars coquinaria Bulgarica: Cataif (кадаиф *kadaif*) Serdicae in urbe venditata]]
[thumb|[Ars coquinaria Graeca: Cataif (καταΐφι *cataiphi*) in Graecia]]
Cataif Ottomanica ...

Cenephita Aegyptia ...

## 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
Categoria:Tragemata