[Sca-cooks] Period Baklava

[Vitaliano Vincenzi]

Yes, I believe we did have a discussion on this quite some time ago, and 
that was part of the reason I removed it from my feast, along with 
changing from a Greek course to an Italian course. However, popular 
demand has made me go back to a Greek course, so this topic came up 
again. :)

Elaine Koogler wrote:
> To be honest, I thought we had long since established that baklava,
> especially when made with phyllo, is out of period.  I do have a recipe for
> a precursor to baklava that I found in a listing of Persian recipes that
> appears in the introductory material in "Soup for the Qan".  Essentially,
> it's a series of very thin pancakes with a mixture of walnuts and spices in
> between each pancake, then a honey mixture poured over the top.  We did this
> for our last ME feast, and it was a howling success as well.  If you're
> interested in either of these, I can provide the recipes for you.  I
> redacted the proto-baklava recipe, and Dame Hauviette d'Anjou did the
> Lauzinaj.

-- 
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