[Sca-cooks] Gullaj/Gullach

Johnna Holloway johnnae at mac.com
Wed Oct 15 19:05:28 PDT 2008

The Florilegium file on baklava mentions this post --
Actually, I think we found the proto-baklava in* *the "*Chu-chia pi-yung 

 > shih lei "*, a late 14^th c. household encyclopedia. These recipes were

 > part of an article written by Dr. Paul Buell, which dealt with Muslim

 > influences on the Mongol culture. > Gullach > According to Paul, this 
is, in all likelihood,

 > the precursor of baklava,> that wonderul dessert so common throughout the

 > Middle East. This view> is also supported by Cariadoc.>> And, best of 
all...it's yummy!>

 > Kiri

Does this help?


Elaine Koogler wrote: snipped
> On Wed, Oct 15, 2008 at 7:17 PM, Lilinah <lilinah at earthlink.net> wrote:
>> Third: Kiri mentioned an article by Charles Perry and Paul Buell discussing
>> bakalava/proto-baklava/gullach. At the time she posted, she didn't have the
>> reference.
>> Am i correct in thinking that the source is:
>> Charles Perry, "The Taste for Layered Bread among the Nomadic Turks and the
>> Central Asian Origins of Baklava," in "A Taste of Thyme: Culinary Cultures
>> of the Middle East", Sami Zubaida and Richard Tapper (eds.) (1994) ISBN-10:
>> 1860646034.
> I'm not sure where I would have gotten information about an article by Perry
> and Buell.  The only reference I can find in my notes is information
> obtained from Dr. Buell...and I suspect, though I don't have a copy of the
> email message, that it was in one of several email exchanges I had with him
> at the time I originally worked on recipes from "Soup."
> Hope this helps.....
> Kiri

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