cook-food

A cousin of the baklava, this dessert is equally delicious but with a different style. The nightingale’s nests look very appealing and hard to resist. I made these about a month ago and loved them. They tasted so delicious that I decided to make them again with a few little adjustments. Instead of pistachios, you may use hazelnuts, almonds or any other nut you may favor, but for me nothing beats pistachios. I think it is the most delicious nut so it is always my number one nut to use in desserts. Also, traditionally, I believe these are made with pistachios so I do not want to change that. For some reason, I love traditional foods the way they are and do not like to make a lot of changes to them. In making this dessert, a thinner roller pin (oklava) is used to roll these pastries in Turkey , but since I do not have one I used a thermometer’s storage sleeve. See picture. Below is the recipe. For the Pastry: 1 lb phyllo dough 8 oz pistachios (finely grounded) 8 oz (2 sticks) butter A thi...

My 17 month old twins love this fish. Ever since they were 8 months old, they have been eating this fish. I think the reason is because the fish is so delicate, it is very soft and doesn’t require a lot of chewing. Since this fish falls apart easily I usually sauté it in a pan for them, however I would like a little more texture to the fish so I decided to fry them since it was the family dinner. They actually had several rolls and normally each eats one filet only (they are very thin filets). When the dover sole is rolled up like this it can be fried or baked. I have tried it baked and I didn’t even need to hold it together with a toothpick. Enjoy! 2 lb dover sole filets 1 tsp salt 1 tsp red pepper flakes 1 tsp sumac Juice of 1 lemon For Frying: 1½ cup white flour 4 cups canola oil In a large bowl, mix the lemon juice, salt, red pepper flakes and sumac. Add the dover sole filets and mix to coat the fish with all the ingredients. Roll each dover sole filet starting from the thicker s...