[Sca-cooks] Period Baklava

[ranvaig at columbus.rr.com]

>
>
>I suppose when we look at the antecedents for phyllo, it's easy to 
>suppose that the Turks are a likely bridge between Middle Eastern 
>varak and Greek phyllo. Do we have any reason to believe the Greeks 
>were eating a phyllo-like pastry before, roughly, 1453? Is it an 
>early example of a marketing campaign altering a national cuisine?
>
>Adamantius, too early in the morning and not enough caffeine...
>

Well, Rumpolt has "Ungarische Turten" Hungarian Tarts, make with 20 
or 30 leaves rolled out separately.  I imagine the Hungarians got it 
from somewhere in the Middle east. The machine made stuff is fairly 
new, but home made phyllo is still made like that.

Ranvaig