[Sca-cooks] Comments please?

[Sue Clemenger]

What's the source of the quote? That might have some bearing on its
accuracy....
ISTR a bunch of bread-related recipes in the _Anon. Andalusian Cookbook_
that mention shaping the bread like leaves, but that's subject to a
*great* deal of interpretation.  Some of them are even layered, and
pretty much all of them are sweet.
I don't know that I've seen anything similar in the Elizabethan corpus,
though, although I'm not familiar with most of the sources.
--Maire

DeeWolff at aol.com wrote:
>
> I came upon this statement when I was studying a use of phyllo  for a
> catering job (Elizabethan/Christmas) I  will be doing soon. I am trying to
> properly document the use of phyllo. Please, comments please? Andrea
>
> "The Greek seamen and merchants traveling east to Mesopotamia soon discovered
> the delights of Baklava. It mesmerized their taste buds. They brought the
> recipe to Athens. The Greeks' major contribution to the development of this
> pastry is the creation of a dough technique that made it possible to roll it
> as thin as a leaf, compared to the rough, bread-like texture of the Assyrian
> dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in
> the Greek language. In a relatively short time, in every kitchen of wealthy
> households in the region, trays of baklava were being baked for all kinds of
> special occasions from the 3rd Century B.C. onwards."