Filo/phyllo-- was [Re: SC - duck and bread]
Elaine Koogler
ekoogler at chesapeake.net
Mon Aug 28 12:50:14 PDT 2000
- --------------A6A53D12ED755D367300C5E9
Content-Type: text/plain; charset=iso-8859-1
Content-Transfer-Encoding: 8bit
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
david friedman wrote:
> At 9:16 AM -0400 8/25/00, Elaine Koogler wrote:
> >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
>
> Please do, when you get dug out; I'd be really interested in seeing this one.
>
> Elizabeth of Dendermonde/Betty Cook
- --------------A6A53D12ED755D367300C5E9
Content-Type: text/html; charset=us-ascii
Content-Transfer-Encoding: 7bit
<!doctype html public "-//w3c//dtd html 4.0 transitional//en">
<html>
Elizabeth, and all,
<br>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
<i>The
Mongol Empire and its Legacy.</i> Paul's article is entitled "Mongol
Empire and turkicization: The Evidence of Food and Foodways"
<p>8. Güllach
<br>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.
<p>This is listed as one of 12 "Muslim" recipes of the <i>Chü-chia
pi-yung shi lei</i>, a late fourteenth century household encyclopedia for
popular chinese consumption. Paul, both in writings in this article
and in <i>A Soup for the Qan </i>and in e-mail conversations, has indicated
his belief that this is a proto baklava recipe, and I agree with him.
<p>We do plan to include this as one of the sweets we will be serving at
our Festival of Kites next month.
<p>Kiri
<p>david friedman wrote:
<blockquote TYPE=CITE>At 9:16 AM -0400 8/25/00, Elaine Koogler wrote:
<br>>Yup, in truth, I have a recipe from an article that Paul Buell wrote
regarding
<br>>Turkish influences on Mongol cookery that contains a "proto" baklava
<br>>that we're
<br>>considering serving at our Oriental feast next month. The reference
is
<br>>currently buried in the van amongst our Pennsic things, but will share
it when
<br>>it gets unpacked.
<br>>
<br>>Kiri
<p>Please do, when you get dug out; I'd be really interested in seeing
this one.
<p>Elizabeth of Dendermonde/Betty Cook</blockquote>
</html>
- --------------A6A53D12ED755D367300C5E9--
More information about the Sca-cooks
mailing list