Taste & Flavors

DOUGH

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• Filo pastry dough • Clarified butter • Black and white sesame seeds [1] On a counter table, spread a sheet of filo pastry. [2] Brush with clarified butter. [3] Then place another sheet on top. [4] Cut the dough into rectangula­r pieces. [5] Place the layer in a cooking mould, then add another layer (repeat above process) making sure that the mould is well covered by the pastry layers from all sides. * Make sure you have extra inches of the pastry coming out of the mould (to be used as a cover once the filling is in place). [6] Brush the bottom and sides of the filo with clarif ied butter. [7] Fill the pastry dough with shredded duck filling and soak with the pine nuts tarator. [8] Use leftover pastry to cover the filling; brush with clarif ied butter. [9] Spread some sesame seeds on top. Bake at 180°C heated oven until golden. [10] Serve with salad, pickles and pine nuts tarator.

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