[Sca-cooks] period baklava-like pastry was: Period Greek Recipes

[Anne-Marie Rousseau]

Hey all from Anne-Marie

Once I had an oh-so greek roommate who taught me how to make baklava. It
MUST be made at least a day before, and given time to cool, because that's
when it absorbs all that yummy syrup. The yayas (grammas) would be mortified
if it was served warm!

She also explained to me the heresies of the Turkish styles and how "that's
not really bakalava" ;)

So if you have your heart set on serving modern baklava, you'll need to do
it at home ahead of time anyway, so I wouldn't let kitchen space be a
limiting factor.

If what you want is a period pastry that involves honey and nuts, the
isifunj (sp) from the middle eastern sources (cant remember the exact
citation, sorry!) is lovely :)

Good luck!
--Anne-Marie, who has been roped into making baklava for a feast before.
Oof! That was a big chore!



-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of otsisto
Sent: Tuesday, April 03, 2007 9:08 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] period baklava-like pastry was: Period Greek
Recipes

 You can make and bake the "baklava" ahead of time and it is less likely to
go bad like the cheesecake. Baklava is rarely served warm to hot, at least
the Greek style. I'm not sure of the serving temp. for the Turkish baklava.

-----Original Message-----
Thank you for your suggestion. I actually considered baklava in the
beginning, but decided against it because it would be nearly impossible
to prepare it in the kitchen (if you can call it that) where I will prepare
feast. I have NO stove top, I have NO ovens, I have one sink with only two
wells. It's really tough to do much. What I do have is a
lot of outlets for roasters, and a 2 foot by 12 foot cinder block fire pit
that I can use. Too bad, I really like baklava, just won't happen with this
feast kitchen. :(



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