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By evelyn/athens on April 12, 2009
"Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios..."
Prep Time: 40 mins
Total Time: 1 hrs 40 mins
By AZPARZYCH on December 13, 2010
By evelyn/athens on March 14, 2007
"These are great and keep a long time. Not as sweet as traditional baklava as they are not soaked in syrup, merely dusted with powdered sugar.
*Please note that a few of the ingredients are showing up incorrectly on the recipe page and is not fixable currently. The following amounts are what should appear:
1 1/4 cups..."
Prep Time: 1 hrs
Total Time: 1 hrs 25 mins
By evelyn/athens on June 16, 2010
"A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!"
Prep Time: 40 mins
Total Time: 2 hrs 10 mins
By Bergy on September 23, 2010
By kristin ei on January 5, 2009
"This is one of the most delicious dishes I have ever come across. It is special to me because it is my husband's favorite dish from his old country. My mother in law and his aunt, both from Bosnia, taught me how to make it, even though they do not speak much English. They even make their own dough, but making phyllo dough is very difficult and..."
Prep Time: 45 mins
Total Time: 1 hrs 45 mins