[Sca-cooks] Re: Reply on Filo/baklava was Around the Mediterranean...

[Cindy M. Renfrow]

Wow! Thank you Johnna, for going to so much trouble.

Do you have a full citation for this?
>"The
>Taste for Layered Bread among the Nomadic Turks and the Central
>Asian Origins of Baklava" which was originally given at a 1992
>conference and then rewritten for publication in the volume
>edited by Zubaida and Tapper as Culinary Cultures of the Middle East.

How's this for a glossary entry?

baklava = Originally an ancient Persian dish made using thin sheets of
stiffly kneaded dough, much like noodle paste. "The archaic form of baklava
called  <i>Baki pakhlavasi</i> that was made by the Azabayjanis was a
layered pastry of 15 layers, consisting of 8 thick noodle dough layers with
7 of nut filling. The Ottoman kitchens combined their skills with this
archaic dish and came up with the paper thin dough now known as filo and
this has led in turn to modern baklava." (Holloway) See
http://www.slowfood.com/Slowfood_UpLoad/Riviste/SLOW/EN/23/phylo.html and
"Culinary Cultures..." for more information.


Regards,

Cindy