Pastries

Baklava and konafa, the grandest of Middle Eastern pastries, are the best known abroad. Unfortunately, they are known at their worst because, as with all food prepared commercially in a foreign country, they are invariably degraded. The cooking fats used are the cheapest, peanuts are sometimes used instead of pistachios and walnuts, and of course few people are in a position to judge if the pastries are well made.

Baklava and konafa prepared at home can be entirely different from those found in shops and restaurants. They should be light, crisp and delicate. They may look elaborate but they are so easy and cheap to prepare, and they make an excellent dessert as well as pastries for tea.