Filo/phyllo-- was [Re: SC - duck and bread]
Elaine Koogler
ekoogler at chesapeake.net
Wed Aug 30 14:32:21 PDT 2000
To everyone who asked about this:
I have sent a message to Eugene Anderson, who worked with Paul on these
translations/interpretations. Paul indicated that Gene knows more about actual
food preparation than he does and could probably answer our questions more
accurately. With his permission, I'll forward any response I receive.
Kiri
Susan Fox-Davis wrote:
> I'm mulling this one over. What kind of beans are we talking about
> here? Fava beans? Garbanzo beans? Adzuki or mung or soy beans? Also,
> WHITE powdered sugar, say, I am impressed.
>
> 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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