Results tagged “baklava”


greece, turkey
The best baklava in Turkey comes from the southeast, notably the town of Gaziantep, which is surrounded by pistachio groves and known for its master baklava makers.  Traditionally it would be made with yufka, which is a super-fine dough rather like filo, and baked in a round dish called a tepsi in a wood-fired oven.  There are all kinds of different baklava shapes - layered, rolled, twisted and coiled - and it can of course be made with different nuts - walnuts, pistachios and hazelnuts being most common.  For added flavour use honey instead of some or all of the sugar.


Travels in Blood & Honey: stories & cooking with a beekeeper from Kosovo, Thurs 5th May 2011

beekeeper E.jpgNettle pie, smoky red pepper relish, honey-drenched baklava, Kosovan wine and honey liqueur are just some of the treats in store for you at this special event to celebrate Elizabeth Gowing’s new book - Travels in Blood and Honey: Becoming a Beekeeper in Kosovo.  

smbaklavatest0020.JPGLike me, Elizabeth is fascinated by the stories surrounding food.  While I teach you how to make several of the delicious recipes featured in her book, Elizabeth will share tales of her remarkable food adventures in a beautiful country that most people know only as a war.  

Smborek0002.jpgIt's an auspicious evening for nettles too.  So while we munch on the nettle pie we've made, Elizabeth will explain how on 5th May in Kosovo people prepare to celebrate the Orthodox St George's Day, a celebration of the coming of summer and a time to ensure fertility and health in the year ahead, by gathering nettles to put under their pillow.  Come and celebrate with us!

bloodhoneyfrontcover.jpgTravels in Blood and Honey is out this month.  Get your signed copy at the class.

Date:  Thursday 5th May 2011

Time:  7pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £45, or
£80 for two

To book:  Email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.

It's sweet in Turkey

Smplatelokum0001.JPGDrinking tea all day has contributed towards to the sweet tooth I seem to have developed in Turkey, as the little glass is always served with two sugar lumps on the side.  (Except in the Southeast, where you usually get three - Southeasterners liking their foods generally spicier, sweeter and tangier than their equivalents in the rest of the country.)  Sugar is found in large doses in many of the Turks’ favourite foods...


Culinary Anthropologist