Donna Maurillo, Food for Thought: Rooting for potatoes, beets, carrots
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#2 Oct 14, 2010
While we are discussing baklava...I am 100% Greek and have had my share of this sticky, overly sweet pastry. But this week I had the "Persian" variety at India Joze. He uses almonds, instead of walnuts, scents his syrup with Rosewater, and adds the delicious spice of Cardamom to the syrup. YUM! I'm a convert!
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