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February 2010

Pakhlava

A deliciously rich sweet pastry – much more practical to make in the days of commercially prepared filo sheets. Our Aun-tay used to make her own filo dough, using a long stick to roll a golf ball-sized piece of dough to cover the kitchen table. “Baklava” and “Pakhlava” are the same word, the difference is in the transliteration from the original Greek and Armenian alphabets. You will find many varieties of Pakhlava in Middle Eastern bakeries, including rolled, queens and “bird’s nests”. This traditional layered Pakhlava, cut in a diamond shape, is most common. Pistachio nuts can be subsituted for walnuts. Greeks use honey in the syrup, Armenians do not.

Mrs. A’s Meatloaf

A classic American meatloaf. One of the best you’ll taste. Not Armenian, but in the family