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

[Elaine Koogler]

Yup.  That's what I got from the information about the recipe for Gullach
that I used at my feast.  It's actually quite tasty, though not quite what
we think of as baklava.

Kiri
----- Original Message -----
> Interesting.  Because Charles Perry in his entry on
> filo doesn't exactly say that.  He traces filo back to
> the kitchens of the Topkopi in Istambul [late 16th
> century], but states that baklava predates filo.  He
> traces baklava back to Azerbaijan, but states that
> they used thin pancakes or thinly sliced bread.
>
> This is why you should be very very careful of web
> sites.  This website in this case is giving
> mis-information.
>
> Huette
>