Cataif

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Cataif Levantina Nazareth in urbe a pistore paratur
"Cataif passerina" Levantina hodierna (قطايف عصافيري)
Gastronomia Lugdunensis: Cataif Levantina Lugduni in urbe in taberna Libanensi oblata
Chataiff: praeceptum Theodisce scriptum. Iamboninus Cremonensis, Liber de ferculis et condimentis (BNF MS Cgm 415 f. 4r)

Cataif[1] (conversio vocabuli Arabici قطايف qaṭāʾif)

Cataif mediaevalis[recensere | fontem recensere]

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.[2]

Cataif Levantina[recensere | fontem recensere]

Cataif qui et Cenephita[recensere | fontem recensere]

Ars coquinaria Turcica: Sütlü kadayıf ("cataif e lacte") Ancyrae in urbe infertur
Ars coquinaria Bulgarica: Cataif (кадаиф kadaif) Serdicae in urbe venditata
Ars coquinaria Graeca: Cataif (καταΐφι cataiphi) in Graecia

Cataif Ottomanica ...[3][4]

Cenephita Aegyptia ...[5][6]

Notae[recensere | fontem recensere]

  1. "cataif" (f. 50v et alibi apud Google Books); "catayf" (p. 87 apud Google Books); "chataiff": #Iamboninus
  2. #Tujibi
  3. Charles Perry, "The Dribble With Pastry" in Los Angeles Times (26 Maii 1999)
  4. "Kadayıf" in Sevan Nişanyan, Nişanyan Sözlük: Çağdaş Türkçenin Etimolojisi ~
  5. Ignatius Rossius, Etymologiae Aegyptiacae (1808) (vol. 1 p. 86 apud Google Books)
  6. "κενεφιτεν" in W. E. Crum, A Coptic Dictionary (Oxonii, 1939)

Bibliographia[recensere | fontem recensere]

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 : Ibn Sayyār al-Warrāq, Kitāb al-ṭabīḫ (Kaj Öhrnberg, Sahban Mroueh, edd., Ibn Sayyār al-Warrāq: Kitāb al-ṭabīkh [Helsingiae: Finnish Oriental Society, 1987]; Nawal Nasrallah, interpr., Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook [Lugduni Batavorum: Brill, 2007] no. 102, p. 422 (Paginae selectae apud Google Books))
  • 1226 : Baghdādī, Kitāb al-ṭabīḫ (A. J. Arberry, A Baghdad Cookery Book [nova ed.] in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) pp. 34-35, 87 ("qaṭāʾif")
  • 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 : Ibn Razin al-Tujibi, Fadalat al-khiwan (A. Huici Miranda, ed., La cocina Hispano-Magrebi en la España almohade [Matriti, 1965] f. 69r; Charles Perry, interpr., An Anonymous Andalusian Cookbook of the 13th Century Textus) ("Abbasid qatâif"); cf. Peter Heine, Kulinarische Studien: Unteruschungen zur Kochkunst im arabisch-islamischen Mittelalter (1988) p. 128 ("qaṭāʾif")
  • saec. XIII/XIV : Kitāb waṣf al-ʿaṭima al-muʿtada (Charles Perry, "The Description of Familiar Foods" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) pp. 428-429, 434-435, 439 ("qaṭāʾif")
  • saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis no. 68-69 (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] pp. 339-341)

Nexus externi[recensere | fontem recensere]