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

[Stefan li Rous]

Elizabeth suggested:
> Or you could make khushkananaj. It isn't baklava, but I have had
> someone asking me for the recipe describe it to me as "a kind of dry
> baklava". It might be close enough to make him happy.

Is this the "proto-baklava", we've talked about here before? If not,
recipe please? What do you mean by "dry"? Do you mean no honey or
sugar syrup?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****