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

[Vitaliano Vincenzi]

Well, your end comment makes me really want to NOT have baklava, but I 
am not ruling it out yet. Thanks for the tip - if I choose to include it 
I will make it ahead of time.

Now, does anyone have a source for this isifunj Anne-Marie speaks of?

Anne-Marie Rousseau wrote:
> 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!

-- 
Lord Vitaliano Vincenzi
aka Shane Lambert
http://www.periodfood.blogspot.com
Shire of Rokeclif: http://www.rokeclif.org
Kingdom of Northshield: http://www.northshield.org