Cyprus-Forum.com

[denizaksulu]

"the Nomad Turks did absorb knowledge and new ideas from the cultures it absorbed into its empires"

which puts an end to the baclava debate once and for all, and also the moussaka, loukoumi, halloumi etc debates. These were all Byzantine goodies which were graciously handed on to the new arrivals. The Arabs of course had no influence at all on either of these cultures. They were always jealous of us both.

Then pleae explain why is mousakka an Arabic word. Lokoumia a Turkish word. Halloumi an Arabic word from Syria. I will have to check the word for Baklava (its etymology).

I have read a long time ago that most of these sweets were present in the Byzantine palaces in one form or another, but what is your proof that similar sweets were not made in the east? Are you suggesting they did not have a sweet tooth?

[Nikitas]

No, Deniz, I am not suggesting they did not have a sweet tooth. Just that the Arabs and their contribution to Mediterranean culture have been ignored for too long. I read a travel book by Theroux some time ago, based on a complete tour of the Med, and he glosses over the Arab countries as if they had nor relevance to the area nor could he see their influence anywhere. The example is fairly typical.

I do not know the etymology of Baklava, but the ancient Greeks used fyllo pastry in sweets and cooking. A restaurant in Athens cooks ancient Greek recipes based on historical research and the menu is interesting. Bulgur wheat, flavoring with herbs, honey, fyllo and other ingredients are used pretty much as we do today.

[hasanaggi]

the Cypriot propoganda thing.........


Level one is .....we're the goodies and they are the baddies. I know coz my mum and dad told me so. And all my aunts and uncles.


Level two ....... "what youre a turk"? "you mean you're greek"?


Level three ........ Coffee is turkish - burekya is greek.


Level four............. erm?.........you started it ...........no you did.





it dont matter who invented the f sweets. im thankful that they taste better than they must have some four thousand years ago and to each party who contributed to the development of present day sutlu borek/ borekyadilathin (appologies) or paklava may i express my sincerest indebtedness and gratitude.

[denizaksulu]

No, Deniz, I am not suggesting they did not have a sweet tooth. Just that the Arabs and their contribution to Mediterranean culture have been ignored for too long. I read a travel book by Theroux some time ago, based on a complete tour of the Med, and he glosses over the Arab countries as if they had nor relevance to the area nor could he see their influence anywhere. The example is fairly typical.

I do not know the etymology of Baklava, but the ancient Greeks used fyllo pastry in sweets and cooking. A restaurant in Athens cooks ancient Greek recipes based on historical research and the menu is interesting. Bulgur wheat, flavoring with herbs, honey, fyllo and other ingredients are used pretty much as we do today.

This restaurant was mentioned some time ago. Perhaps it was yourself.

As to the contribution of the Arabs in the Med, the fault lies with the Brits who always regarded anyone else as cultureless or savages(at its worse).

It is said that the Maltese language is peppered with Arabic words and also has a town called Medina (= city in Arabic)

[CopperLine]

Who is a Turk ? [Question mark, Boomers, remember the question mark, otherwise is doesn't make any sense]

Who is a Turk ?

The answer is obvious : Ne mutlu Turkum diyene

[denizaksulu]

No, Deniz, I am not suggesting they did not have a sweet tooth. Just that the Arabs and their contribution to Mediterranean culture have been ignored for too long. I read a travel book by Theroux some time ago, based on a complete tour of the Med, and he glosses over the Arab countries as if they had nor relevance to the area nor could he see their influence anywhere. The example is fairly typical.

I do not know the etymology of Baklava, but the ancient Greeks used fyllo pastry in sweets and cooking. A restaurant in Athens cooks ancient Greek recipes based on historical research and the menu is interesting. Bulgur wheat, flavoring with herbs, honey, fyllo and other ingredients are used pretty much as we do today.

This restaurant was mentioned some time ago. Perhaps it was yourself.

As to the contribution of the Arabs in the Med, the fault lies with the Brits who always regarded anyone else as cultureless or savages(at its worse).

It is said that the Maltese language is peppered with Arabic words and also has a town called Medina (= city in Arabic)

Nikitas, I just checked my Redhouse, which is very strict with the Etymology of words used in the Ottoman days. Baklava is given as a Turkish word and is described as the pastry we know of and the shape of a lozenge (diamond).