In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.
- 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 |
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish

Hot Tips
Peeling and de-seeding tomatoes
To peel and de-seed a tomato, score a small cross in the base of the tomato with your knife; plunge in boiling water for 1 minute, refresh under cold water (running water seems to make peeling easier too); cut in half and scoop out seeds with a dessert spoon.
Glossary
Perilla Leaves
Perilla leaves (rau tia to) are large leaves, purple on one side and dark green on the other. The leaves are shredded and used in eggplant dishes and in rice paper rolls. Also called shiso leaf in Japanese cookery.


Video
Podcasts
Blogs





