Good morning all,
I want to try to make these but I don't have a recipe. Can anyone help my search?
You will recognise the pic....I think JP posted it first, (thank you) The highlighted center one is the one I'm interested in at the moment.
Thanks
Dawn

mmmmm i LOVE THOSE!!!!!! no idea how to make'em but mmmmmmmmmmmmmmmmm yummy

I kinda feel like getting some shredded filo, pistachios, honey, cinnimon and winging it....I just wish I had some guidline to follow. thanks Amal!

Knowing what they are called would obviously help...

those are so yummy! I don't know what they're called, I wanted to say "bird's nest" but those are pictured on another row. I bet your local greek/lebanese restaurant or int'l store would know if you brought the picture. If you find out what it is, I *bet* I have a recipe for it! Let me know...
Noura

They do look delicious.


go to this web site www.tarladalal.com and search for ppl's contibuted recipes.. you will find them all.

Where did you get the picture from? let me know that as well... will try to let you know the names of those... one of them looks like "Baklava" but I could be wrong. anyways good luck in finding recipes

Which is probably why the thread is entitled "what's this called?"...

OK, I just want to say "thanks!" (insert sarcasm here) I had to go get one of these darn treats cuz my mouth was watering for them!!!!! grrrrrrrrrrrr..... how many calories and fat grams do you suppose a chocolate/almond baklava has??? Don't even answer that!

http://www.shatila.com/
click on prodcuts on the left....the baklawa.....and you see it is called burma!!

I contemplated buying half a tray of kunafa from them a few days ago, but with the overnight shipping, it was $130 My kunafa craving isn't worth that much!

oooooooooooooohhhh.... I *love* Shatila's mamouls! YUM!!!!

It's hard to tell from the picture, but are mushabak those really sweet, syrupy things that Wadi loves and seem to be really common in Morocco? If that's not it, does anyone know what I'm talking about?

This is a good link with nice big clear pictures, and I really need the names to associate with each treat. the prices seem quite reasonable, too. Maybe if I don't master sweet-making, I'll probably become one of their regular customers.
still no recipe for the burma anywhere, though.

thanks everyone for responding. I chickened out of making up a recipe for the burma and went the safe route making walnut baklava. Its in the oven now and it smells so yummy. I can't wait, I have my pan of cooled syrup and I think I have a sugar high just smelling it all. If anyone comes up with a recipe for the burma, let it out, please. I'm anxious to try making it.
Dawn

Masri sweets makes better kunafa. www.masrisweets.com. Shipping is usually $7.75 per tray but I don't know how much it is overnight. A big tray costs $26.

The Burma (or Bourma) recipe you've been waiting for....
syrup:
2 C sugar
3/4 C water
1 t lemon juice

Filling:
2 C chopped walnuts
1 t ground cinnamon
1 T sugar

Dough:
1 lb filo dough
1 2/3 C clarified butter (sometimes called ghee)
1/2" diameter dowel

1. Prepare the syrup by boiling together the sugar & water until sugar is dissolved. Add the lemon juice. Continue boiling for 8-10 min. Remove from heat and cool. Set aside.
2. To make the filling, combine the walnuts, cinnamon & sugar, mixing well. Set aside.
3. Take one sheet of filo dough (keeping the rest covered w a towel to prevent drying out), fold in half widthwise and brush w/ butter. Sprinkle 1 1/2 T of filling over the buttered dough. Loosely roll up the dough around the dowel. Set it seam-side down. Push the 2 ends together w/ both hands, giving the dough a crinkled look, remove dowel. Proceed in the same way w/ the remaining dough & filling. Place the bourmas on greased cookie sheets. Brush each pastry w/ melted butter. Backe @ 350 degrees for abt 20 m in or until lightly browned. If bourma looks too long, cut it to desired length after baking. Pour the cooled syrup on the hot pastries and serve. Bourma keeps very well, at room temp for more than 2 weeks.

I have not tried this recipe but it came from "The Complete Armenian Cookbook" by Alice Bezjian. It was a gift to me from a client!

Noura
I have a feeling that I will need to make this more than once to make them pretty, but I'm definitely gonna take a stab at this. Thank you for finding this for me!!!! They use walnuts and I have only seen it with pistachios....but I can change that. #3 is a little confussing. I hope I can follow that well. I will definitely be making this.
Thank you!!
Dawn
And yesterdays baklava -it was yummy! I would bake it a few minutes less next time, but my husband and my neighbor seemed to like it a lot.

mmmmmmmmmm lulu..thanks for that site...now I know that my favorite is the "baklawa W" mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm tak tak