12 replies to this topic

[Swisskaese]

Does anyone have a recipe for Bellawrieh?

Is the dough shredded phyllo? If so, how shredded is shredded? Is the bottom and top shredded dough?

I was thinking of experimenting using ras al hanut to mix in with the pistachios. Does that sound off the wall?

[Swisskaese]

After a little bit of research, I realise that the dough for this pastry is not phyllo dough. Would a mamoul dough work for this dessert?

[ohev'ochel]

After a little bit of research, I realise that the dough for this pastry is not phyllo dough. Would a mamoul dough work for this dessert?

michelle,

it is made with kataif(i), which is very finely shredded phyllo dough. ma'amoul dough wouldn't really give u the right texture. b'hatzlecha.

[Swisskaese]

The ones I have seen are not made with Kataifi. It looks more like a shortbread.

[ohev'ochel]

The ones I have seen are not made with Kataifi. It looks more like a shortbread.

hmmm....

well the one that is called b'lawriyeh looks like this and is called "ballourie" usually in NA. it is made with the kataifi (shredded) dough and is more whitish.


i THINK u may mean something called basma. that is made with semolina (solet). does it look like this?


anyway, there are TONS of varieties so it may be called one thing in one place and another elsewhere. in addition, it may be made in a different way.

if what ur thinking of was made with attar (the syrup) then is most probably is made out of semolina [though it doesn't look shortbread-ish]. not sure if a ma'amoul dough would work with a syrup though u could try it.

now i'm hungry.

Edited by ohev'ochel, 11 August 2006 - 07:12 PM.

[Swisskaese]

Todah Ohev Ochel for the info

I must I eaten something else. I am familiar with Basma, it wasn't that. Although, I really like it.

[scubadoo97]

How different is this from kanafeh? Our family made kanafi with shredded wheat (or at least I thought it was shredded wheat) and it was filled with pistachios or a soft sweet white cheese. I know phyllo dough is sold in a shredded form as kataifi dough.

[ohev'ochel]

How different is this from kanafeh?  Our family made kanafi with shredded wheat (or at least I thought it was shredded wheat) and it was filled with pistachios or a soft sweet white cheese.  I know phyllo dough is sold in a shredded form as kataifi dough.

alot of the pastries are distinguished by what fillings go into them and are sometimes variations on the same theme.

knafi or knafeh, from my knowledge and experience, is usually filled with cheese (often riccotta type cheese) or cream (jibn or ashta in arabic) and then has the sugar syrup poured over it. it is also typically served warm. the dough is the kataifi as u mention. i know people who make it the quick way with those large shredded wheat cereal "things" that look like pillows.

eta: forgot to say it can be made also with a semolina type top and bottom. had some of that at a friend's last night [who hates the texture of kadaifi]. interestingly, if u look here Elie shows u how (near the end of the post). I have also had a version made with, believe it or not, couscous. it is called Jerusalem kadafa. It was good but a bit odd, IMO. Goes to show there are many variations on the same theme.

Edited by ohev'ochel, 16 August 2006 - 09:28 AM.

[Nicolai]

The paste is refered to as Ismallieh and is common for:

- Ismallieh
- Borma or Mabroma
- Ballorieh
- Ech El Bulbol
- ...etc

This string pastry cannot be made at home and requires specialised equipment.
Usually, people buy it ready made and cook it to their liking.

[Swisskaese]

The paste is refered to as Ismallieh and is common for:

- Ismallieh
- Borma or Mabroma
- Ballorieh
- Ech El Bulbol
- ...etc

This string pastry cannot be made at home and requires specialised equipment.
Usually, people buy it ready made and cook it to their liking.

Thanks Nicolai. I am going to ask a Druze couple that sells baklawa at a local food fair every Friday. Maybe they can tell me where to buy it. They don't sell at at the supermarkets here. Maybe I can find it in the Shuk. Most people buy ready-made baklawa and don't bother making it at home, but I would like to try making it myself.

Edited by Swisskaese, 20 August 2006 - 03:54 AM.

[Nicolai]

Probably the only place to buy String pastry is at your local Arabic sweets shop.

As for the other Baklawa and if you want the genuine McCoy then Plueeeeeae don't use the Phylo pastry but do your own pastry and play with the fillings to your liking.

Having said that, it will take you the best part of the day to do the Baklawa pastry at home but everybody will bow to your kitchen skills.

[Swisskaese]

Probably the only place to buy String pastry is at your local Arabic sweets shop.

As for the other Baklawa and if you want the genuine McCoy then Plueeeeeae don't use the Phylo pastry but do your own pastry and play with the fillings to your liking.

Having said that, it will take you the best part of the day to do the Baklawa pastry at home but everybody will bow to your kitchen skills.

I don't know if I am that brave. I yet to make strudel dough. Maybe next time I am in London you will give me a lesson.

[sweet dreams]

Hi All,


Here is a web site for purchasing baklava and all of these arabic pastries:

http://www.shatila.com/

This is the best place I know for baklava and all of these middle eastern pastries and sweets. I have tried many places from New York to South California.
None of them can even compete with Shatila.com.
They are following the exact recipe for everything.
There is no better place like them in USA.