Loaded with nuts and doused in syrups, the pastries of the Middle East are renowned for their crunch and fragrance. Sticky fingers ahoy.
1 KOL WA SHKOR/ kolsh-kor /Often served on special occasions, and traditionally made with layers of fillo pastry wrapped around ground cashew, kol wa shkor, translates as “eat and be thankful”. It’s made with much less sugar than regular baklava, with orange blossom syrup bringing the sweetness.
2 LADIES’ FINGERS/ lay -deez f in -gers /There are a number of variations of this finger-shaped baklava. Greece and Cyprus, for instance, have daktyla, a deep-fried version filled with almonds, cinnamon and sugar. In Lebanon they’re called znoud el-sit and are filled with ashta, an Arabic clotted cream.
Denne historien er fra June 2018-utgaven av Gourmet Traveller.
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Denne historien er fra June 2018-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
