Cataif

Cataif (conversio vocabuli Arabici قطايف qaṭāʾif)

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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 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

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 ...

Cenephita Aegyptia ...

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 : 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] cap. 102, pp. 422-424 (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 Razīn al-Tujībī, Fiḍālat al-ḫiwān (Peter Heine, Kulinarische Studien: Untersuchungen zur Kochkunst im arabisch-islamischen Mittelalter (1988) p. 128 ("qaṭāʾif"))
• 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 : 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)
• 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. XIV : Kanz al-fawāʾid fī tanwīʿ al-mawāʾid (Manuela Marin, David Waines, edd. [Stutgardiae: Steiner, 1993]; Nawal Nasrallah, interpr., Treasure Trove of Benefits and Variety at the Table [Lugduni Batavorum: Brill, 2018] pp. 218, 239-244)
• 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