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

[johnna holloway]

At departmental parties, one of the faculty wives often
brings baklava with pitashio nuts in it. She and her
husband are from Turkey and came here in the 1960's.
They are not Kurds, so I suspect that the pitashio version is
common to the region, be it Kurdish or not. I do know
that I really like it alot and that it's change from the
heavier Greek versions one often encounters.

Johnnae llyn Lewis Johnna Holloway

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
>
> ----- Original Message -----
>
> > > I make my Pistachio Baklava (actually, a Kurdish recipe) .
> >
> >    Dear Siegfried,
> >
> >        Do you mean the recipe comes from Kurdistan, or is from someone of
> > Kurdish descent? (I'm curious 'cause I like Kurdish rugs ...)
> >
> >        Elizabeth
>
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