Lemon Syrup Macadamia Baklava

Preparation info
  • Makes about


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Is it possible to visit the Middle East, even in one’s head, and not taste baklava? If ever a sweetmeat deserved the description ubiquitous, this is it. Thin syrup-soaked pastries loaded with nuts pursue you from Morocco through Tunisia and Libya, smile coyly at you in Egypt, peer from behind a yashmak in Saudi Arabia and dance attendance upon your thick black coffee in Turkey. Eat enough of them and you will have a belly to rock and roll with a vengeance. That which is inevitable embrace,