A traditional Moroccan dish of phyllo (filo) dough with shredded chicken or pigeon, ground almonds and spices. The pie is baked until crisp golden brown,
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis.
Thin layers of dough with ghee in between “Yemeni Style “, served with honey.
The process of plunging ingredients - usually vegetables and fruit - into boiling water briefly,
A Turkish cuisine, a very thin pastry filled with savory or sweet stuffing, folded or rolled up, then fried or baked.
Rolled Shredded Pastry Fresh Konafa must be used in this recipe since it is easy to roll,
Almond Triangles Egg roll shells, cannot be substituted with Phyllo dough in this recipe.