 |
 |
| 听 |
| 听 |
Baklava |
25 Jan 2006 |
听 |
|
Anissa Helou explains how to prepare the traditional dish
Before the First World War, it was the custom for the great houses of Istanbul to keep two cooks whose sole responsibilities were to make filo pastry. One made a stronger sort, used to wrap savoury pies. The other was in charge of making a finer, thinner version necessary for the preparation of that popular sweet flaky sweetmeat, baklava.
Lucky for us, if we want filo pastry today we don鈥檛 even need to employ one cook. Instead you can get a workable version at most grocery stores, and according to food writer Anissa Helou, it is good enough to make classic baklavas at home.
Baklava recipe
Anissa Helou's books:
Mediterranean Street Food,听published by听Harper Collins -听ISBN 0-06-019596-7
Lebanese Cuisine, published by听Grub Street -听ISBN 1898697639
Street Caf茅 Morocco, published by听Conran Octopus -听ISBN 1 85029 958 7
The Fifth Quarter: An Offal Cookbook, published by Absolute Press听- ISBN 1904573215
Disclaimer
The 大象传媒 is not responsible for the content of external websites. |
| 听 |
| 听 |
|
|
|
听 |
What will sway your vote?
Retired? Downsizing? Moving home to be nearer the kids?We'd like to hear your stories about moving house  |
More about Woman's Hour听podcasts
|
 | |
听
| |
|
|
