Filo/phyllo-- was [Re: SC - duck and bread]

[Elaine Koogler]

I'm not sure where you can find it.  Paul sent me a copy of the part he wrote as
a courtesy when I thought I wouldn't be able to get "Soup".  The monograph was
edited by Reuven Amitai-Preiss and David O. Morgan, and published in 1999 by
Brill (Leiden, Boston, Koln).  You might try checking your local library to see
if they can get it on Inter-Library loan.  I suspect that the Library of
Congress should have a copy of it.

Hope this helps!  We are really looking forward to fixing this for our
feast...it sounds so good!

Kiri

Susan Fox-Davis wrote:

> Say!  And it's gluten free to boot!
>
> Where can we find that monograph?  I really, really want the SOUP FOR
> THE QAN book sometime soon.
>
> Selene
>
> Elaine Koogler wrote:
>
> >  Elizabeth, and all,
> > The following is the recipe that I have for the "proto-baklava" .  It
> > comes from an article written by Paul Buell as part of a monograph on
> > The Mongol Empire and its Legacy.  Paul's article is entitled "Mongol
> > Empire and turkicization:  The Evidence of Food and Foodways"
> >
> > 8.  Güllach
> > Mix evenly egg wite, bean paste and cream [to make a dough].  Spread
> > out [dough] and fry into thin pancakes.  Use one layer of white
> > powdered suger, [ground] pine nuts and [ground] walnuts for each layer
> > of pancake.  Make three-four layers like this.  Pour honey disolved in
> > ghee ["Muslim oil"] over the top.  Eat.
> >
> > This is listed as one of 12 "Muslim" recipes of the Chü-chia pi-yung
> > shi lei, a late fourteenth century household encyclopedia for popular
> > chinese consumption.  Paul, both in writings in this article and in A
> > Soup for the Qan and in e-mail conversations, has indicated his belief
> > that this is a proto baklava recipe, and I agree with him.
> >
> > We do plan to include this as one of the sweets we will be serving at
> > our Festival of Kites next month.
> >
> > Kiri
>
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