Phyllo dough


by Linda Capeloto Sendowski on October 12, 2010

Rosh Hashanh 2010 kibbeh Senia stuffed cabbage 061

While growing up in the Seattle of the 1950’s and 60’s, before its discovery by foodies worldwide, baklava was the quintessential holiday dessert in our Sephardic home.  Baklava graced the dessert table on Chanukah, Rosh Hashanah, Sukkot, weddings, brisses, any important occasion.  Once, I even begged my mother to make it for a home economics class pot luck, so the teacher would notice me.  In lean times, I recall stretching the ground nuts with fine bread crumbs.

I hate to admit it but those were pre food processor times and conscripted children had to grind nuts by hand with a Mouli grater.  Children used old fashioned nut crackers to crack open walnuts.  My mom and Nona used only walnuts in true Turkish style. I mixed up different nuts in this version just for fun.

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