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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