SC -pomegranites and strawberries

[grizly@mindspring.com]

I seem to recall having eaten a Greek version of pizza as well, and my Greek
cookbook has a recipe for it, but I'm not sure how period it is...the ingredients
are, but haven't a clue as to whether the recipe itself is.

Kiri

Jim Revells wrote:

>         I don't remember what it is called but a Leboness Bakery I used to go to
> made a Round 1/2" thick pita like bread that was toped with a mixture of
> olive oil & savory herbs.  Throw a little goat cheese & onions on top & you
> could have a periodial pizza.  Maybe some of you Middle Eastern types will
> have a period version of this traditional dish- it was baked only on Friday
> mornings?
> Olaf
> who wishes he could drop by that bakery in Manchester, NH this Friday, they
> also do the best baklava I ever had.
> ----------
> > From: Siegfried Heydrich <baronsig at peganet.com>
> > To: sca-cooks at ansteorra.org
> > Subject: Re: SC - Urgent query
> > Date: Wednesday, May 03, 2000 2:53 PM
> >
> >     Oh . . . My . . . God . . . a polenta pizza?!?!
> >     Actually, a white version might not be half bad. Herbed olive oil,
> goat
> > cheese, maybe some spinach or parsley, mushrooms, and some spices . . .
> That
> > might be a real FUN research party - make up a bunch o' dough, and try
> > different period toppings in combos. On mine, though, tenne le alichi,
> per
> > favore.
> >     Make little 6" mini-pizzas, and run 'Spartacus' on the VCR in the
> next
> > room! Who could resist a research pizza party? And if people get upset
> over
> > obviously modern pizza, make 'em in rectangular pans.
> >
> >     Sieggy
> >
>
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