Re: Thursday Night Dinner 2/20/2025

On Fri, 21 Feb 2025 16:04:46 +0000, Jill McQuown wrote:

On 2/21/2025 10:42 AM, Dave Smith wrote:

>

It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad.  You just have to
organize a bit, work quickly and not worry if there is a tear or a rough
edge. It doesn't matter because it will be delicious,

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I think I read or saw it on TV years ago that the trick to working
phyllo dough was to keep it covered with a damp paper or cloth towel.
It keeps it from drying out, crumbling, and turning to dust.

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I love baklava, too.  Can't be bothered making it.  When I lived in
Memphis I could find freshly made baklava for sale at a privately owned
convenience store near my apartment.  I think the owners of the store
were from Lebanon.  Oh wow, was it good!
>
Jill
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We have many gyro restaurants scattered all over Nashville.
Some are run by the Lebanese, some by Iranians, and some by
the Greeks and other middle eastern nationalities.  All
serve baklava on individual small Styrofoam plates and wrapped
in plastic wrap.