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Bukharan delight recipe (lavz)
- Cuisine: Uzbekistani
- Serves 8–10
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
200 g (7 oz) sugar
100 ml (31⁄2 fl oz) water
200 g (7 oz) almonds, finely crushed
50 g (11⁄2 oz) walnuts, finely crushed
1⁄2 teaspoon rosewater
30 g (1 oz) plain flour
50 g (11⁄2 oz) pistachios, finely crushed
Preparation
A sweet made with sugar syrup and nuts.
Heat the sugar and water until a syrup forms. Add the almonds, walnuts and rose water, and mix until thick.
Sprinkle fl our on a flat round baking tray about 18 cm (7 in) in diameter. Spread the cooked mixture onto the tray and level with a knife. Sprinkle the pistachios on top and allow to set. While the mixture is setting, cut it into diamonds. Refrigerate. Serve when the mixture has hardened.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Bukharan delight recipe (lavz) then browse more Uzbekistani recipes, dessert recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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