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

[Sydney Walker Freedman]

Wll you post the recipe, please?
i I am asked by the gentle Lilinah:
>  [BTW, Anne Marie, what IS the Turkish baklava heresy?]
>
> please remember that this is as explained to me by my VERY greek roommate
> some years ago, and said with a smile on her face as she imitated the
> little
> old ladies who make baklava for St Demetries festival every year.
>
> The Turks do not make baklava, she would say imitating their thick greek
> accent and sneer (once she even put a napkin on her head. I about lost it
> it
> was so funny). It is too dry. And tasteless. It crumbles like dust (sniff
> of
> derision). Baklava MUST have the syrup, and just the right amount of syrup
> so that it is moist and perfect.
>
> There is apparently some debate on flavoring the syrup, and honey vs
> sugar.
> We wont even go into what nuts are approved for baklava use. I am told
> that
> family members have been disowned for less.
>
> Me, I like it so the top is crisp and the bottom layers are just gooshy
> enough that it holds together with a fork but not so gooshy it drips. I
> like
> my syrup to be sugar, water, some lemon juice and a bit of cinnamon. I
> prefer my nuts to be a mix of almonds and pistachios.
>
> But then I'm not greek ;). (nor am I Turkish). That said, I do have my
> greek
> roomies recipe for baklava and once I find the perfect pan (of course the
> pan is EVERYTHING!) I'm going to give it a shot :)
>
> --AM
>
>
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Pax Christi,
Sydney