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

Tue Aug 29 08:52:02 PDT 2000

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Let's try this again...with the proper address!

Kiri

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Date: Tue, 29 Aug 2000 09:24:23 -0400
From: Elaine Koogler <ekoogler at chesapeake.net>
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Subject: [Fwd: Filo/phyllo-- was [Re: SC - duck and bread]]
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I received this message from Paul in response to what I sent out
yesterday about the Gullach (proto-baklava).  Thought I'd share it with
you....

Kiri

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Message-ID: <000801c01134$2afbf1e0$237e0518 at sttln1.wa.home.com>
From: "Paul D. Buell" <tbuell2 at home.com>
To: "Elaine Koogler" <ekoogler at chesapeake.net>
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Subject: Re: Filo/phyllo-- was [Re: SC - duck and bread]
Date: Mon, 28 Aug 2000 14:08:51 -0700
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We have cooked this and it was good. Substitute semolina (durum flour) for
the bean paste, however. Not entirely sure how they prepared it back then.
Make you fat, for sure. Buell

- ----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: "david friedman" <ddfr at best.com>; <sca-cooks at ansteorra.org>; "Paul D.
Buell, Independent Scholar" <tbuell2 at home.com>
Sent: Monday, August 28, 2000 12:50 PM
Subject: Re: Filo/phyllo-- was [Re: SC - duck and bread]

> 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
>

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