[Sca-cooks] nafila fatima?
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
"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
— Leonardo da Vinci
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