SC - Judge's Mouthfuls-a recipe

[Nanna Rögnvaldardóttir]

Ras wrote:
>I wouldn't be surprised at all. The Celts did extensive trade in the
>Mediterranean area, IIRC. And there are assorted theories regarding the
>Celt/Greek relationship because of a similarity in things like graphic
>design, etc.


But Ras, you misunderstand me completely. Those Lokma/Loukmades recipes I
have are nothing to do with the Celts, they are from my modern/traditional
Turkish and Greek cookbooks. What I was saying is that your Luqam recipe
seems a direct ancestor - or more than that, a 13th century version - of
modern Lokma.

What I said was that some young Icelanders probably travelled to Byzantium
and but there is no evidence that they picked up any cooking hints while in
service there. They could have but I don´t think it very likely. The only
Icelandic recipe I know of that faintly resembles Lokma can´t be traced
farther back than the 18th century.

I have made Lokma (I´ve used a Turkish recipe so I use that name rather than
the Greek one) several times and it works quite well with a spoon - they are
very crispy. But I now recall I´ve also seen recipes for a slightly thicker
dough, one that could be pulled out with oiled hands as Adamantius
describes.

Nanna

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