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A classic Middle Eastern, Greek and Turkish dessert, adapted from a recipe in the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking' and posted for the 2005 Zaar World. This recipe uses ghee in the preparation of the pastry. When making this recipe, I've used Rita L's How To Prepare Ghee How to Prepare Ghee. The orange-blossom water, used in the syrup, can be purchased at Middle Eastern or Greek grocery stores. If you are unable to find orange-blossom water, you could use orange juice or lemon juice, depending on your taste preferences. Another option is to add lemon or oarange zest to the syrup.
Units: US | Metric
Serving Size: 1 (1426 g)
Servings Per Recipe: 1
The following items or measurements are not included:
orange blossom water