Talk:Phyllo

From Wikipedia, the free encyclopedia

	Food Portal This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
Start	This article has been rated as Start-class on the quality scale.
Mid	This article has been rated as mid-importance on the importance scale.
Food and drink task list: Here are some tasks you can do for WikiProject Food and drink: Help bring these Top Importance articles currently B Status or below up to GA status: Food, Bread, Beef, Curry, Drink, Soy sauce, Sushi, Yoghurt, Agaricus bisporus (i.e. mushroom) Bring these Top Importance articles currently at GA status up to FA status: , Italian cuisine, Cuisine of the Thirteen Colonies, Coffee, Milk, Pasta, French cuisine, Chocolate Bring these High Importance articles currently at GA status up to FA status: Burger King Participate in project-related deletion discussions. Get rid of Trivia sections in articles you are working on. Add the {{WikiProject Food and drink}} banner to food and drink related articles to help bring them to members attention. It could encourage new members to the project too. Provide photographs and images for Category:Wikipedia requested photographs of food Review articles currently up for GA status: Burger King legal issues, Chocolate Review articles currently up for FA status: Butter

Contents 1 Apicius 2 Yufka 3 Typo in article 4 Filo as primary name?

[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)

Well, going to the local Bosnian restaurant to verify that baklava is indeed made with phyllo-like dough might conceivably be considered to constitute original research, thus not conforming to wikipedia guidelines :), but trust me, it indeed is made with phyllo (btw, we in Croatia also call the stuf kore). --bonzi 16:30, 18 June 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)

First of all, a random Web site calling itself the "Temple of Religio Romana" isn't a reliable source. And anyway, even this source says explicitly:

It is something like a precursor for lasagna, but closer to Greek pitas made with filo. ... sheets of filo, ... are not the same as what Cato used. Secondly, the recipe for placenta calls for alternating layers of tracta dough (which seems like fresh lasagna rather than phyllo) and a chesse mixture, that is, no fat between layers of dough which would create the flakiness. What exactly tracta was is actually a matter of dispute, and the name seems to have covered at least two different things, as described in Apicius and in Cato. Finally, working directly from primary sources like Apicius and Cato is original research. --Macrakis 18:05, 18 June 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)

[edit] Typo in article

"Güllaç, a Turkish dessert mostly eaten in the HOLLY month of Ramadan", should be "Güllaç, a Turkish dessert mostly eaten in the holy month of Ramadan".

Would be happy to fix this myself, but I really don't understand (haven't fully examined) how to edit articles (or 'when' it is considered ok to edit, etc.).

[edit] Filo as primary name?

Just a comment - in British usage I have never seen this stuff spelt 'phyllo', it is always 'filo' (which is what's used by the first two random books I pulled off my shelf, by Prue Leith and Rick Stein, and with 1710 Ghits on the BBC site alone compared to none for phyllo. I guess it's that old question - "phyllo" may be a better transliteration of the Greek word, but British Wikipedians at least will simply not have a clue what you're talking about. I suggest that the primary article resides at filo rather than phyllo. FlagSteward 03:00, 16 September 2007 (UTC)