[Sca-cooks] Re: [Sca-cooks]was divinity/now baklava

[Sue Clemenger]

That sounds yummy, especially the less-sweet-and-sticky part.  I assume
you use unsalted pistachios?
--Maire, pistachio fiend when she lets herself have that much salt.....

Siegfried Heydrich wrote:
>
>     It was taught to me by the mother of a Kurdish friend, who was a refugee
> from the unpleasantries in that neck of the woods (she came from the Alamout
> region - she said the ruins of the Assassins Castle could be seen from her
> village).
>     I'm assuming you know the basics of Baklava, and the regional variant is
> that instead of the greek version with walnuts, you use pistachios (which
> are a major cash crop in that region), and cut way back on the amount of
> honey you put in the syrup, as well as the syrup itself. This doesn't get
> soaked as much as the greek version. Also, in the syrup, you add the juice
> and zest of about 3 lemons.
>     It's not as cloyingly sweet, and the lemons add a tartness that goes
> well with the pistachios. The spicing is pretty much the same as the greek,
> but in general it has a lighter and more refreshing taste.
>
>     Sieggy