[Sca-cooks] nafila fatima?

Marion McNealy m_mc_nealy at yahoo.com
Sun Sep 14 17:40:09 PDT 2008

Perhaps this is closer?  Galactobouriko, A custard filled filo dessert with a light syrup


----- Original Message ----
From: Ana Valdés <agora158 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>; sca_subtleties <sca_subtleties at yahoogroups.com>
Sent: Sunday, September 14, 2008 6:48:41 PM
Subject: [Sca-cooks] nafila fatima?

Hi, I am in Skopje, Macedonia, in a meeting, and I am often invited to eat
homemade food in people's places. Today I ate one of the most tasty pastry I
ever had, it's called NAFILA FATIMA (IBeautiful Fatima, my hosts told me)
and it cames from the Ottoman empire but it's no longer made in modern
Turkey. It's a very rich pastry made with 15 eggs, a kilo butter and little
flour. It's takes several hours to bake it, they use a very thin roller pin.
I searched the Florilegium but didn't find anything similar. I searched in
Google for the name but didn't got any hit.
Do someone know what I am talking about?

http://www.ekopolitan.com Grön sajt/Green

Gondolgatan 2 l tr
12832 Skarpnäck
tel +468-943288
mobil 4670-3213370

"When once you have tasted flight, you will forever walk the earth with your
eyes turned skyward, for there you have been and there you will always long
to return.
— Leonardo da Vinci
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