Baklava, made for all kinds of festive celebrations, is layers of filo pastry, filled with nuts and baked with butter until golden brown. Then soaked in a rich syrup for the sweetness. It comes in many shapes, patterns and with different nuts in it. This is the one my mum bakes twice a year one of them is the celebrations marking the end of fasting month Ramadan, which we so aptly call the sugar festival in Turkey as it’s a marathon of eating sweets. Filo pastry can be rolled out one by one or the smaller (thicker) disks of pastry can be layered in 5s or 10s and rolled out together. I went for the individual layers this year and used a thinner rolling pin called “oklava” to roll them out as

Sunshine eggs for breakfast #mondaymotiv
White leaven sourdough bread going in th
3 coloured cookies, made last weekend fr
birthday cake
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