baklava

[Clint]

I was lucky enough to stumble into a nice take-home box of baklava & was able to enjoy my fill with the gentlemen from Turkey who made it.

What's most remarkable to me is there were 3 kinds - the traditional which was made with pecans (iirc ), then 2 kinds made with pistachios.

20181214_160245 by Clint Clint Bo Bint, on Flickr


20181214_160238 by Clint Clint Bo Bint, on Flickr

20181214_160241 by Clint Clint Bo Bint, on Flickr

20181214_160248 by Clint Clint Bo Bint, on Flipper

 

[Len Dennis]

Geez Clint, you're killin' me. Those look fantastic,

 

[Kelley Brown]

And it would be insulting to not sample each of them

 

[LMichaels]

I am pretty sure te pistachio is the original as that is the most common nuts in the middle east and that part of the Mediterranean basin. For years if you bought pistachios in the USA they came from Turkey, Iran or Iraq. Pecans are an American nut primarily

 

[JimK]

Looks delicious!

 

[Phil Perrin]

There is a yearly Greek festival here in Charlotte, and we make sure to get some baklava. That looks as good as what we get!

 

[Clint]

wish I could send you a piece of this Phil - it is special. They're going to make me a full tray (half pecan, half pistachio) for my Family for Christmas! This was fresh out of the oven, nice & warm. *IF* I've ever had it that fresh before it would've been 30 years ago (dang I'm old).

If you have the chance to try with pistachios, TRY IT. I had a piece an hour ago that had an off-flavored pistachio like you get on occasion in a bag of shelled nuts, where the nut tastes a little strong, and if it was the first piece I tried of it I *might've* been turned off on it, but even it was GOOD.

 

[Phil Perrin]

I think that what they make at the Yiasou Festival has pistachios in it.
I'll try to remember to get back to you next September.