"Katra" > wrote in message
...

>
> Rose water is a traditional turkish addition to Baklava... :-)
>

Traditional Middle Eastern, in general, I think--makes way better baklava
than the Greek version, imo.

I love rose water, but one thing I learned was not to heat it--at least not
for very long. I made some basboosa once and accidentally heated the rose
water along with the sugar syrup. The rose water became very strong in
flavour and scent, and was off-putting to me (though my mother still loved
it!).

rona

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In article >,
"Rona Yuthasastrakosol" > wrote:

> "Katra" > wrote in message
> ...
>
> >
> > Rose water is a traditional turkish addition to Baklava... :-)
> >
>
> Traditional Middle Eastern, in general, I think--makes way better baklava
> than the Greek version, imo.
>
> I love rose water, but one thing I learned was not to heat it--at least not
> for very long. I made some basboosa once and accidentally heated the rose
> water along with the sugar syrup. The rose water became very strong in
> flavour and scent, and was off-putting to me (though my mother still loved
> it!).
>
> rona

Oh. cool. thanks! :-)
As per my last post, my sister always added rose water to her Baklava
and she told me it was turkish but google searches did not support that.

I have some in my spice cabinet and was considering giving it a shot for
Christmas.

When do you suggest to add it?

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

But, that's just me. <G>

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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Katra wrote:

> When do you suggest to add it?
>
> I also substitute chopped pecans for the walnuts. Walnuts IMHO are too bitter.

How about pistachio nuts?

In article >,
Dave Smith > wrote:

> Katra wrote:
>
> > When do you suggest to add it?
> >
> > I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
> > bitter.
>
> How about pistachio nuts?
>
>

Damn...
That sounds wickedly delicious! ;-d

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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In article >,
Dave Smith > wrote:

> Katra wrote:
>
> > When do you suggest to add it?
> >
> > I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
> > bitter.
>
> How about pistachio nuts?
>
>

Damn...
That sounds wickedly delicious! ;-d

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Dave Smith wrote:

How about pistachio nuts?

************
Just tried this out, and didn't even have to bake it
myself. Had lunch last Friday at the Turkuaz Cafe
in town and they had both walnut and pistachio
baklavas. It was absolutely delicious, but I still
have a preference for that slightly bitter taste of
walnuts.

Michael

Katra wrote:

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

*****************
I have a friend who replaces walnuts with pecans in most recipes, and
for the same reason you do. I think walnuts are bitter, too, but for
me
I find it countermands the cloying sweetness that some recipes
present.

Michael

Katra wrote:

> When do you suggest to add it?
>
> I also substitute chopped pecans for the walnuts. Walnuts IMHO are too bitter.

How about pistachio nuts?

Katra wrote:

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

*****************
I have a friend who replaces walnuts with pecans in most recipes, and
for the same reason you do. I think walnuts are bitter, too, but for
me
I find it countermands the cloying sweetness that some recipes
present.

Michael

In article >,
"Rona Yuthasastrakosol" > wrote:

> "Katra" > wrote in message
> ...
>
> >
> > Rose water is a traditional turkish addition to Baklava... :-)
> >
>
> Traditional Middle Eastern, in general, I think--makes way better baklava
> than the Greek version, imo.
>
> I love rose water, but one thing I learned was not to heat it--at least not
> for very long. I made some basboosa once and accidentally heated the rose
> water along with the sugar syrup. The rose water became very strong in
> flavour and scent, and was off-putting to me (though my mother still loved
> it!).
>
> rona

Oh. cool. thanks! :-)
As per my last post, my sister always added rose water to her Baklava
and she told me it was turkish but google searches did not support that.

I have some in my spice cabinet and was considering giving it a shot for
Christmas.

When do you suggest to add it?

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

But, that's just me. <G>

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra