What is it called in Kuwait? Can you do it?
In the comments of a recent post, blogger Moodi asked if I liked Qatayif. I checked the Wikipedia page, and it reminded me of something else.
In Qatar, when I lived there, our teachers at The Qatar Center for the Presentation of Islam demonstrated making a large, thin dough that was used in many ways, folded and used in casseroles, used as a foundation in serving dishes, crumbled up when dry and used in breakfast making . . .
It was made by hand, using a dough that you held in your hand, and tossed and brought back to your hand after leaving a dot on a hot griddle. I think the hot griddle might have been flat some times, and like an upside-down wok other times. The pancake would turn out large and round, but only a few atoms thick, they were very very thin and delicate.
I never have seen this in Kuwait, but that doesn’t mean it doesn’t exist.
Do any of your grandmothers or mothers make thin pancakes for special holidays in this manner? Can you tell me what it is called?
In Tunisia, women used to make Malsouqa, the thin thin dough used to make brik and sell it in stacks in the marketplace. You could wait, and buy it fresh off the stove, they would toss and grab, toss and grab, and then peel the very thin, fragile skin of dough off the burner. Pop in a little tuna, chopped parsley. salt, pepper and egg, fry lightly in a little olive oil in a frying pan – heaven in a wrapper.
I was obsessed. It took me an hour – but I found a wonderful blog, Chef Zadi with these fabulous photos of how malsouka are made. His blog is all about healthy North African cuisine
So – have you seen anything similar, something done on a hot iron with a dough held in the hand and tossed at the got grill over and over, leaving small spots of dough that gather into a large flaky thin pastry?