baklava recipe (was Re: SC - Help with Cooking period Italianfood.)

[david friedman]

Nanna writes:

>If this is so, baklava actually pre-dated filo, and the paper-thin pastry we
>know today was probably an innovation of the Ottoman sultan's kitchen at
>Topkapi palace in Istanbul. There is an established connection between the
>Topkapi kitchens and baklava; on the 15th of Ramadan every year, the
>Janissary troops stationed in Istanbul used to march to the palace, where
>every regiment was presented with two trays of baklava. They would sling the
>trays in sheets of cloth from a pole and march back to their barracks
>carrying the baklava in what was known as the Baklava Procession (baklava
>alayi)."


The account webbed at:

http://mideastfood.about.com/food/mideastfood/gi/dynamic/offsite.htm?site=http%3A%2F%2Fwww.atamanhotel.com%2Fkitchen%2Fbaklava.html

dates this custom to the late 17th century--a useful reminder that 
"centuries ago" doesn't necessarily imply "SCA period." Of course, 
they don't give their source.
- -- 
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/