http://www.almostachef.com/2007/03/baklava/ a journal of sorts Sat, 22 Nov 2008 04:53:06 +0000 http://wordpress.org/?v=2.2 http://www.almostachef.com/2007/03/baklava/#comment-86 mongolia » Blog Archive » Baklava Thu, 24 May 2007 21:05:24 +0000 http://www.almostachef.com/2007/03/baklava/#comment-86 [...] . My entry is a somewhat novice and loose approach to this theme, as I have chosen a simple, traditional baklava as the project. … …Read More [...] […] . My entry is a somewhat novice and loose approach to this theme, as I have chosen a simple, traditional baklava as the project. … …Read More […]

]]> http://www.almostachef.com/2007/03/baklava/#comment-33 Melange Tue, 03 Apr 2007 03:27:44 +0000 http://www.almostachef.com/2007/03/baklava/#comment-33 I love baklava as well. I just don't like the fact that my fingers stick to everything after eating it! :) I love baklava as well. I just don’t like the fact that my fingers stick to everything after eating it!

]]> http://www.almostachef.com/2007/03/baklava/#comment-31 Meeta Mon, 02 Apr 2007 19:18:58 +0000 http://www.almostachef.com/2007/03/baklava/#comment-31 David, I love baklava. My parents live in Dubai and they have a brilliant Lebanese bakery right next to their place. A dead killer for me as I am always stopping over for fresh baklava. This looks brilliant. Thanks for taking part in the Monthly Mingle! David, I love baklava. My parents live in Dubai and they have a brilliant Lebanese bakery right next to their place. A dead killer for me as I am always stopping over for fresh baklava. This looks brilliant.
Thanks for taking part in the Monthly Mingle!

]]> http://www.almostachef.com/2007/03/baklava/#comment-30 Rose Mon, 02 Apr 2007 16:48:34 +0000 http://www.almostachef.com/2007/03/baklava/#comment-30 I enjoyed as always, your article about Baklava traveling throughout the ages and civilizations, although I am not a Baklava fan. It might be in part because in my family, we don't use phyllo dough for this particular pastry. We use a thin, kind of like lasagna dough and we pour the syrup while the dough is still hot to absorb as much liquid as possible; but other than that it's still the same. In some countries they call it Bahlawa and others call it Baklawa. I will bring the mint tea to go with your Baklava. I enjoyed as always, your article about Baklava traveling throughout the ages and civilizations, although I am not a Baklava fan. It might be in part because in my family, we don’t use phyllo dough for this particular pastry. We use a thin, kind of like lasagna dough and we pour the syrup while the dough is still hot to absorb as much liquid as possible; but other than that it’s still the same. In some countries they call it Bahlawa and others call it Baklawa. I will bring the mint tea to go with your Baklava.

]]> http://www.almostachef.com/2007/03/baklava/#comment-29 FoodieFroggy Mon, 02 Apr 2007 06:45:21 +0000 http://www.almostachef.com/2007/03/baklava/#comment-29 I love baklava and yours looks great ! And I am so glad you're participating to "Arabian Night" ! I love baklava and yours looks great ! And I am so glad you’re participating to “Arabian Night” !

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