Most of the foreign food on this blog involves recipes that are in fact, very simple and not time consuming. That is one of the reasons why I created this website, to show you, wherever you may be, that foreign food doesn’t have to be daunting to attempt in your own kitchen. Most are quick to whip up or require little effort, I’m looking at you Cherry Clafoutis and Pavlova in that category.
A few have been time consuming, but those finicky ones, where you need to have read the recipe three times to know exactly what you are doing are usually the ones where you sit back and go “wow, I made that!?”. Baklava is definitely like that. In fact, I could barely believe my eyes when peeking into the oven, just on turning the temperature down and seeing golden rectangles of baklava sitting in my own kitchen.