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- Cuisine: Turkish
Ingredients
3 cups water
Scant 3 cups sugar
Approx 250g unsalted butter, melted
1 packet filo pastry
250g ground pistachios
Preparation
Mix together the water and sugar in a large saucepan over a low heat until the sugar dissolves. Simmer for 30 minutes to reduce to a syrup. Allow to cool.
Meanwhile, divide the fillo in half and cut into sheets to fit a pastry tin (ideally about 30 X 20 cm). Brush the bottom of the tin with melted butter and cover with a layer of filo.
Continue until you have used half the pastry. Cover with a thick layer of crushed pistachios and continue the pastry-butter process until the pastry is finished.
Score through the pastry layers carefully, making diamond shapes, about 6cm long.
Bake in a moderate oven for about 15 minutes or until golden brown. While still hot, pour over the cooled syrup and set aside to cool before removing from the tray.
Turkish Restaurants
Displaying 10 of 33 Turkish Restaurants.
| Restaurant | Suburb | |
| 1. | Turkish Delight | Belconnen |
| 2. | Turkish Pide House | Jamison |
| 3. | Pasha's | Hobart |
| 4. | Efes One Turkish Restaurant | Albion |
| 5. | Pinarbasi Restaurant | Coburg |
| 6. | The Kilim Turkish Restaurant | Richmond |
| 7. | Galeri Bistro and Bar | Darling Harbour |
| 8. | Erciyes Restaurant | Redfern |
| 9. | Sahara Turkish Restaurant | Burwood |
| 10. | Ottoman Cuisine | Barton |
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