[Sca-cooks] poppyseeds?

[Joyce Brendlinger]

oooh, yum! this sounds great!
--
Gianetta lover of poppyseeds

On Wed, 16 Jun 2004 13:06:16 -0400, Mairi Ceilidh
<jjterlouw at earthlink.net> wrote:
> 
> <snip>
> 
> 
> > Still talking about Byzantium, Henry Marks may have mentioned poppy seeds
> as
> > well in 'Byzantine Cuisine'. It's at home, I think he actually gives out a
> > recipe for a poppy seed and honey sweet. I'll check this out tonight.
> >
> <snip>
> >
> > Petru
> >
> >
> Here it is with my version of Marks' redaction:
> 
> Koponlazoutos
> 
> "Koukoule [P. Koukoule, Byzantinon Bios Kai Politismos, Collection de
> l'Instute Francais D'Athenes:  Athens, 1952, Volume V, Chapters 1 and 2.]
> tells us that Koponlazoutos are made from blanched, crushed almonds, honey,
> pepper, sesame and poppy seeds placed between two sheets of phyllo dough and
> baked."
> 
> 1/2 lb. phyllo sheets
> butter, melted
> 1/8 lb. poppy seeds
> 1/8 lb. sesame seeds
> 1/2 lb. blanched almonds, ground
> 1/2 t. pepper
> 3/4 C. honey
> 
> Butter pan.  Butter and layer four phyllo sheets.  Mix poppy seeds, sesame
> seeds, almonds and pepper.  Sprinkle a layer of this mixture.  Repeat layers
> until nuts are gone, end with phyllo layer.  Cut into diamonds.  Pour over
> any remaining melted butter.  Bake at 375 for 25 minutes; reduce heat to 350
> and bake an additional 20 minutes or until browned to the desired shade.
> Thin honey with a little water to form a thin syrup, which is poured over
> warm pastry.  Cool before serving.
> 
> Alternately, after assembling first layer, roll phyllo around nut mixture to
> form a log.  Cut into half inch slices and bake.  Drizzle with thinned
> honey.
> 
> I used this for a feast in April.  Not much left over.  Very good.  Do not
> succumb to the temptation to put some sort of sweetener in the nut/seed
> mixture.  It doesn't need it.
> 
> Mairi Ceilidh
> 
> 
> 
> 
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