Boureg Diamonds Filled with Cheese and Parsley

The diamond shape of the sweet baklawa became so familiar that it gave its name to the shape itself, regardless of taste. In his nineteenth-century Turkish cookbook, Turabi Efendi calls a sweet rice confection Pirinj Baklawassi because it is cut into diamonds.

The following is a kind of savory baklawa in which fillo dough is layered and filled with a cheese mixture. The blend of cheeses used gives the filling a delightful taste, and a good texture. The medieval