Jūdhāba of Qaṭāʾif Bread (Jūdhābat Khubz al-Qaṭāʾif)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- qaṭāʾif bread
- rosewater
- almonds
- sugar
- pistachios
- fresh sesame oil
- syrup
- fat chicken
Instructions
- Sprinkle rosewater in the pot; lay qaṭāʾif bread in layers, with pounded almonds and sugar (or pistachios) between each two layers, sprinkling rosewater.
- When the pot is full, pour a little fresh sesame oil over and drench with syrup.
- Hang the saffron-colored fat chicken above; when cooked, lift off.
- May also be made with small stuffed qaṭāʾif in the same way.