Talk:Phyllo

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[edit] Apicius

Michael Fourman, thanks for your contributions.

In the literature on baklava and phyllo (see the baklava] article for full bibliography), Apicius's recipe is not mentioned. Do you have a good source for interpreting his recipe as phyllo-like rather than (say) pie-dough like? --Macrakis 13:29, 4 April 2007 (UTC)

See http://www.religioromana.net/romanrecipes.htm My copy of Apicius appears to be missing, so I can't check directly right now. — Michael Fourman 21:40, 5 April 2007 (UTC)

[edit] Yufka

Michael Fourman, I believe 'yufka' has two distinct meanings in Turkish cooking, one a flatbread, the other phyllo. I have checked a couple of sources (e.g. Venice Lamb, The Home Book of Turkish Cookery; the Oxford Companion to Food s.v. 'filo') which agree that pastry yufka is not cooked. Perhaps you are unintentionally conflating bastilla, pastry yufka, and bread yufka? --Macrakis 13:29, 4 April 2007 (UTC)

I buy yufka (made in Turkey) from my local Turkish deli in Edinburgh. It is definitely cooked, and can be used just like filo, but is thicker. If you look at Turkish recipes, you will find some that tell you to brush the yufka with yoghurt or chicken stock (rather than butter) when making a pie. Try this with uncooked filo and you just get a mess. Try it with yufka, and it behaves more like a very thin lasagna (with a different tecture and flavour. I have relatives living in Turkey, and will ask for confirmation and references. — Michael Fourman 21:31, 5 April 2007 (UTC)