June 27, 2014

Istanbul. October, 2011

Oh, those Turkish pastry chefs! They can take a few basic ingredients, reshape and enhance them, and come up with a rich roster of different desserts. Here’s one man’s take on filo (or yufka) dough, pistachios and syrup. The dough is shredded, then wrapped up to make a nest for the nuts, the whole then soaked in syrup. Mmmmm-mmmm. Just one of more than a dozen varieties available at this bakery in an alleyway behind the city’s Spice Bazaar.

No comments:

Post a Comment