Spiced lemon myrtle & macadamia baklava

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Preparation info

  • Makes

    20-40

    , depending how large you cut them
    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

In late 2007 we ate the most delicious meal at the home of Ulker and Mehmet Yasin, friends of Tarik and Savas’s in Istanbul. The baklava they served had been delivered that day from the town of Gaziantep. This town, in south-eastern Anatolia, is thought to be one of the oldest continually inhabited cities in the world. And their speciality is baklava. We were served three different types, all made with the greenest pistachios imaginable. The filo pastry use