[Sca-cooks] Around the Mediterranean in four easy courses...

[Elaine Koogler]

IIRC, it was not the number of layers but rather the type of pastry used.
In modern baklava, we use phyllo dough, which comes in thin layers and
creates a sort of puff pastry kind of effect.  The layers in gullach, the
proto-baklava are more along the lines of pancakes.  The filling, etc., are
very similar, however.

Kiri
----- Original Message -----
From: "Harris Mark.S-rsve60" <Mark.s.Harris at motorola.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, April 19, 2002 1:00 PM
Subject: [Sca-cooks] Around the Mediterranean in four easy courses...


> Anahita said:
> He also requested baklava, which he knows isn't exactly "period". I
> can make something close by altering a "period" recipe or i can use a
> recipe from my Eastern Mediterranean modern pastry book (some of
> which are pretty close to the pastries in "the Book of the
> Description of Familiar Foods").
> ------------------------
>
> We have talked a little about baklava. If I remember correctly,
> the main differance between the modern dish and it's possible
> period predecessors is the number of layers. Some of this
> discussion can be found in this file in the Florilegium:
> baklava-msg       (16K)  4/12/01    Period baklava-like layered pastries.
> http://www.florilegium.org/files/FOOD-SWEETS/baklava-msg.html
>
> Stefan
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