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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Bengali Egg Curry

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Bengali Egg Curry


Ingredients:

8 boiled eggs

A little oil

Salt and pepper powder

1 yogurt


How to make:

In a bowl, mix the yogurt, salt and pepper powder and add 2 tablespoons of water. Mix well and place in a microwave tray.

Divide the boiled eggs into two and sprinkle salt and pepper powder on top. Microwave for 5 minutes.








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