Blanch

The process of plunging ingredients - usually vegetables and fruit - into boiling water briefly,

Borek

A Turkish cuisine, a very thin pastry filled with savory or sweet stuffing, folded or rolled up, then fried or baked.

Borma

Rolled Shredded Pastry Fresh Konafa must be used in this recipe since it is easy to roll,

Briouat

Almond Triangles Egg roll shells, cannot be substituted with Phyllo dough in this recipe.

Burghul

Cracked wheat, hulled and parboiled, originally Persian; this nut textured cereal is ground in different grades for various dishes. Also spelled burgul.

Buttermilk

A gentler, thinner yogurt, with any buttery flavor, added to it. It is a drink but used also in baking and marinations.

Capers

Caramel

Caraway

A herb in the parsley family whose pungent seeds are used in making cheese, bread, and pastry,