Balta or Hetalia

Preparation info
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By Claudia Roden

Published 1986

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A beautiful and delicate dessert, like white blossoms and brown leaves floating in a pure scented stream.


  • 1 recipe balouza


Prepare the balouza and pour it into a large, moistened, square tray or mould. This will give you a wide thin sheet of balouza. Cool and chill in the refrigerator. When it has set firmly cut it into 3-cm (1-inch) squares with a knife.

Prepare the syrup in a very large mixing bowl or two smaller bowls. Pour in water and add sugar and a little orange blossom or rose water. S