[Sca-cooks] Re: sorta OT - Cookie Exchange 2002?

[Jones, Craig]

> Probably fava or soy. This is a ground and dried flour. Not the canned
> pastes that have all of the spices. You have to really look to find this
> kind of thing. We assumed that this was a semolina substitute. Tastes
> wonderful with semolina.
> ----- Original Message -----
> From: "Phlip" <phlip at 99main.com>
> To: "SCA-Cooks" <Sca-cooks at ansteorra.org>
> Sent: Thursday, August 29, 2002 8:50 PM
> Subject: More on "period" baklava...
>
>
> > I was discussing the period proto- baklava that Paul had mentioned in
his
> > last missive with Avraham, and I decided to ask Paul if he had a recipe.
> > Here 'tis, for any who are interested...
> >
> > I do have a question, though- what sort of bean paste might this be?
Most
> > beans are New World, other than garbanzos, lentils, favas, and the
> > "kidneyesque" beans Ras had been discussing. Any clues, anyone?
> >
> > Phlip