This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul
Sweet tomato jam with honey and vanilla. Photo: Andrew Scrivani for The New York Times
This recipe is by Melissa Clark and takes 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Melissa Clark's Deviled Egg Salad with Anchovies and Paprika on Toast.
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Our Most Popular Recipes of Summer 2015 is a group of recipes collected by the editors of NYT Cooking