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

[Elaine Koogler]

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All,
Here is the response I received from Paul regarding the logic of
substituting semolina (durum) for the bean paste.  Also included is some
information on the sugar that was utilized.  Hope this helps!

Kiri

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Message-ID: <001201c012d0$c9a05780$237e0518 at sttln1.wa.home.com>
From: "Paul D. Buell" <tbuell2 at home.com>
To: "Elaine Koogler" <ekoogler at chesapeake.net>
Cc: "Gene Anderson" <gene at ucrac1.ucr.edu>
References: <39AD7D0D.25138651 at chesapeake.net>
Subject: Re: Filo/phyllo-- was [Re: SC - duck and bread]]
Date: Wed, 30 Aug 2000 15:22:30 -0700
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OOPs. Gene did most of the cooking (most of the stews). Olav Hekala did the
rest. Can't remember who decided to substitute semolina. Think it was moi.
The substitution was because this is what is done with similar recipes, with
the same name, but more a cake today, in the Middle East. We felt that the
bean paste was little more than a local adaptation to make up for the lack
of durum in China, at least durum for flour.

Sugar is more crush crystal sugar than fine white sugar. We just used grain
sugar.

Buell
- ----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: "Eurgene Anderson" <gene at ucrac1.ucr.edu>
Cc: "Paul D. Buell, Independent Scholar" <tbuell2 at home.com>
Sent: Wednesday, August 30, 2000 2:30 PM
Subject: [Fwd: Filo/phyllo-- was [Re: SC - duck and bread]]


> Dr. Anderson,
> I'm a correspondent of Paul Buell's, and am working up a feast for the
> SCA in which I hope to incorporate some of the recipes from "A Soup for
> the Qan" as well as from the article on Turkish influences on Mongol
> cookery that Paul wrote.  Paul indicated that you were the one who knew
> the most about the reconstructions that you and he had done of the
> recipes and could probably answer our questions most accurately.
>
> I'm forwarding to you a message from the SCA Cook's List regarding the
> proto-baklava recipe, Güllach.  Paul had indicated that you all
> substituted semolina flour for the beans that were indicated in the
> recipe.  Several people asked about that substitution...how you
> justified that "leap" from what the recipe called for.  Another
> suggested that perhaps a bean flour similar to soy flour might have been
> used.  And, as you can see in the forwarded message, there is a question
> about white powdered sugar.
>
> Any assistance you can provide would be appreciated.  I may also have
> some questions of my own regarding some of the Mongol dishes...we're
> considering doing one of the lamb/mutton stews, for instance.  Please
> don't hesitate to let me know if it's too much of an inconvenience to
> help us out!
>
> Thanks so very much for your assistance!
>
> Elaine Koogler
>



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