SC - That ubiquitous site!

[Lee-Gwen Booth]

Yup, in truth, I have a recipe from an article that Paul Buell wrote regarding
Turkish influences on Mongol cookery that contains a "proto" baklava that we're
considering serving at our Oriental feast next month.  The reference is
currently buried in the van amongst our Pennsic things, but will share it when
it gets unpacked.

Kiri

Huette von Ahrens wrote:

> --- Philip & Susan Troy <troy at asan.com> wrote:
> > Susan Fox-Davis wrote:
> > >
> > > If you have trouble finding qata'if in your area,
> > you could shred the more-easily found
> > > phyllo yourself, it's time-consuming but possible.
> >  Partly-frozen dough would probably
> > > handle easier, roll it up and cut it with a sharp
> > knife like noodles, really thin
> > > noodles, as I said before like vermicelli.
> > >
> > > Qata'if bstilla?  Hmm.  Sounds yummy, but it could
> > be messy, you would want to roll it
> > > really even and tight to prevent those
> > embarrassing 'fallout' problems.
> >
> > Is there any evidence to suggest that the modern
> > qata'if product of
> > shredded phyllo/borek is what is referred to in Al
> > Baghdadi, etc.?
> >
> > Adamantius
> > --
> > Phil & Susan Troy
> >
> > troy at asan.com
>
> >From what I have read in the "Oxford Companion of
> Food", the article on filo/phyllo seems to suggest
> that the thin filo dough is out of period for SCA use.
> Mid-17th century, if I recall correctly. It does
> mention that filo's predecessor was actually thin
> slices of bread or perhaps a very thin pita bread.
> Apparently from what I have read, the period version
> of baklava was actually thin bread stacked together.
> This started off as a nomadic Turkish dish from the
> 14th century.
>
> Huette
>
> =====
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> shall never cease to be amused.
>
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