[Sca-cooks] Sca-cooks Digest, Vol 12, Issue 16

Elaine Koogler kiridono at gmail.com
Fri Apr 6 06:16:50 PDT 2007


No problem....here you go:

*7.      **Gullach*

Mix evenly egg white, bean paste and cream [to make a dough].  Spread out
[dough] and fry into thin pancakes.  Use one layer of white powdered sugar,
[ground] pine nuts and [ground] walnuts for each layer of pancake.  Make
three-four layers like this.  Pour honey dissolved in ghee ["Muslim oil"]
over the top.  Eat.

2 Egg whites
1/2 cup soy flour
1/2 cup table cream
1/16 cup water
3 tbsp. Powdered sugar
1/2 cup Pine nuts, ground
1/2 cup Walnuts, ground
1/2 cup Honey
3 tbsp. Ghee

Mix egg white, bean paste and cream together to form a batter.  Spread out
the batter onto a griddle and fry into thin pancakes.  Place one pancake on
a dish, covering it with a layer of white powdered sugar, ground pine nuts
and walnuts.  Place a second pancake on top and repeat layering until there
are three or four layers.  Melt honey with ghee and pour over stack of
pancakes.

NOTE:  According to Dr. Buell,  this  is, in all likelihood, the precursor
of baklava, that wonderful dessert so common throughout the Middle East.  This
view is also supported by Duke Cariadoc of the Bow, well known throughout
our Society as an expert on period cookery and Middle Eastern culture.

*These actually came from a monograph on Muslim culture that Paul wrote.  But
I include them here because I saw them in the recipes that you listed.  The
ones below are the ones I actually pulled from "Soup".*

* *
Lauzinaj

superfine sugar
almonds or almond flour -- finely ground
orange flower water
thin  pastry
sesame oil
syrup/rosewater
finely ground pistachios

Grind almonds small (or we may use almond flour)

Mix almonds and superfine sugar together, moistening with rosewater.  This
makes the marzipan.

Roll pastry out thin and put on it the almond/sugar/rosewater mixture.

Fold pastry over the mixture, making a long roll.  Then cut it into pieces.

Add fresh sesame oil.

Cover with orange flower water/syrup mixture and sprinkle with ground
pistachios.

Original Recipe: Take a ratl of sugar, and bray fine.  Take one-third of a
ratl of peeled almonds, and likewise bray small; mix with the sugar,
moistening with rose-water.  Take bread made thin like the crust of
sanbusaj, or thinner if possible; roll this loaf out, and place on it the
almonds and moistened sugar, fold round strip-wise, cut into small pieces
and lay out.  Refine fresh sesame-oil as required, and add; then cover with
syrup to which rose-water has been added.  Sprinkle with fine-ground
pistachios.

                                                --The Description of
Familiar Foods

Note:  we actually used puff pastry and ready-made marzipan which we
purchased by the can from a restaurant supply place.
Both of these are very good and were very well-received at our feast.  As I
indicated earlier, I redacted the Gullach recipe and Dame Hauviette d'Anjou
did the Lauzinaj.  Sorry about the lack of quantities in the latter one.  We
just sort of did it by "the seat of our pants!"

Kiri

On 4/4/07, Stanza693 at wmconnect.com <Stanza693 at wmconnect.com> wrote:

>
> Oh, yes, please!  That Lauzinaj sounds quite interesting, especially, but
> I'd
> love to have both recipes if you don't mind sharing.
>
> Constanza Marina de Huelva
>
>



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