Baklava Quotes

Marry, don't marry,' Auntie Aya says as we unfold layers of dough to make an apple strudel. Just don't have your babies unless it's absolutely necessary.' How do I know if it's necessary?' She stops and stares ahead, her hands gloved in flour. 'Ask yourself, Do I want a baby or do I want to make a cake? The answer will come to you like bells ringing.' She flickers her fingers in the air by her ear. 'For me, almost always, the answer was cake.

I'll keep it," she said. "Then, when you get back, after you and the dark one are done making out and planning a future filled with blond-haired, green-eyed, pigment-challeneged rug rats, I'll bring it over and you can add it to your scrapbook, right before you start cooking me dinner. I like vegetarian lasagna with cottage cheese instead of ricotta." "Gwen?" "And don't forget the mushrooms. Garlic bread, too, please. That is, as long as your vampire lover doesn't object." "I want to say thank you," Isobel said. "For... everything." "No," Gwen said. "Thank you for the delicious dinner. I can almost taste the baklava you and Darth Vader will be making for dessert. Something tells me you're gonna have to look that one up, though.

That shit [religion] was going on all over the planet. They would tell them about sky cookies, or sky pie, or sky baklava. And as each of these civilizations grew, they built ships; they'd go visit each other, and the one guy would walk off the boat and go,'Hey, did you hear the good news about the sky baklava?' and the first guy went,'It's CAKE, motherfucker! You're dead!

I’m in my junior year but I can’t take it anymore. The beige walls, the scent of linoleum and used lockers, the shrill bell between classes. High school is sucking the life out of me.

The blaring of an alarm jarred me out of sleep. I shot up in bed, and for a second, I couldn’t see anything. Fear punched through me. Had the contacts rolled into the back of my eyes while I slept and severed my optic nerves? Was that even possible? Aly groaned somewhere nearby. “What is that sound?” “I don’t know. I’ve gone blind,” I said, voice laced with panic. Fuck, that was the second time I’d forgotten to disguise it. “What?” she yelped, and the mattress shifted with her movement. “Help me,” I whimpered, Batman-style, and yes, it was just as pathetic as it sounds. “Oh my god,” she said with a shaky laugh. “You’re not blind. Your dumb baklava slid sideways.

Dad says that everyone invented baklava.” It occurs to me now to wonder what that means. Aunt Aya rolls her eyes. “Your father? He is the worst of the worst. He thinks he cooks and eats Arabic food but these walnuts were not grown from Jordanian earth and this butter was not made from Jordanian lambs. He is eating the shadow of a memory. He cooks to remember but the more he eats, the more he forgets.

Like all great adventures, this one started with someone trying to get laid. King Menelaus didn’t go to Troy for the baklava.

Help me,” I whimpered, Batman-style, and yes, it was just as pathetic as it sounds. “Oh my god,” she said with a shaky laugh. “You’re not blind. Your dumb baklava slid sideways.

When a continent is poisoned by lies, truth must be an exile.

Ada said, 'You make it sound as if we should judge a culture not by its literature or philosophy or democracy, just by its baklava.' 'Uhm, yes.

When people in the West hear Iraq, they instantly think of Saddam Hussein and the Gulf War. But when I think about my home country, I remember the honey-drenched baklava my aunts gave me, the pinches on my cheeks, affectionate tickles under my chin, and coos of laughter

The moment feels laden with mystery and tension, as if for one second the world has agreed to pay attention to time itself.

After days of feasting, fast. After days of sleeping, stay awake one night. After these times of bitter storytelling, joking, and serious considerations, we should give ourselves two days between layers of baklava in the quiet seclusion where soul sweetens and thrives more than with language. I hear nothing in my ear but your voice. Heart has plundered mind of its eloquence. Love writes a transparent calligraphy, so on the empty page my soul can read and recollect. Which is worth more, a crowd of thousands, or your own genuine solitude? Freedom, or power over an entire nation? A little while alone in your room will prove more valuable than anything else that could ever be given you. Rumi, Two days of silence

I could never forget the face of the man who offered the box of baklava to us on the eve of the Islamic Revolution. He often chased me in my dreams, forcing me to choke down things I never wanted to eat. His keffiyeh became the hallmark of fear, for it represented the revolutionary men who carried guns on the streets and forced us to follow the Islamic hijab in public, which was never before obligatory in Iran.

THE TASTE A walnut kernel shaken against its shell makes a delicate sound, but the walnut taste and the sweet oil inside makes unstruck music. Mystics call the shell rattling talk, the other, the taste of silence. We've been speaking poetry and opening so-called secrets of soul growth long enough. After days of feasting, fast; after days of sleeping, stay awake one night; after these times of bitter storytelling, joking, and serious considerations, we should give ourselves two days between layers of baklava in the quiet seclusion where soul sweetens and thrives more than with language. ----------------------------------------- I hear nothing in my ear but your voice. Heart has plundered mind of all its eloquence. Love writes a transparent calligraphy, so on the empty page my soul can read and recollect.

Aunt Rachel removes the knaffea from the oven and places it on its sumptuous tray; the shredded phyllo dough is crisp and brown, crackling with hot, rose-scented syrup. Nestled within, like a naughty secret, is the melting layer of sweet cheese. The pastry is freshly hot, the only way to eat it, really, with its miraculous study in contrasts— the running cheese hidden within crisp, crackling layers of baked phyllo and the distinctive, brocaded complexities of flavors. It’s so hot that it steams in your mouth, and at first you eat it with just the tips of your teeth. Then the layers of crisp and sweet and soft intermingle, a series of surprises. It is so rich and dense that you can eat only a little bit, and then it is over and the knaffea is just a pleasant memory—like a lovely dream that you forget a few seconds after you wake. But for a few seconds, you knew you were eating knaffea.

What about Danny Thomas?" Uncle Hal asks. "What happened to him? "Dead," Uncle Abdelhafiz says. "Nice Lebanese boy." "Never mind about Danny Thomas, look what happened to your whole family! Look at your cousin Farouq, Great Uncle Ziad, Auntie Seena and Jimmy's son Jalal," Aunt Jean cuts in disapprovingly. "Dead, dead, dead, and in jail.

As far as Meryem was concerned, Greek baklava was Turkish baklava. And if the Syrians or Lebanese or Egyptians or Jordanians or any others lay claim to her beloved dessert, tough luck. It wasn’t theirs either. While the slightest change in her dietary vocabulary could rub her up the wrong way, it was the label Greek coffee that particularly boiled her blood. Which to her always was and always would be, Turkish coffee. By now, Ada had long discovered that her aunt was full of contradictions. Although she could be movingly respectful and empathetic towards other cultures and acutely aware of the dangers of cultural animosities, she automatically transformed into a kind of nationalist in the kitchen, a culinary patriot.

Who am I?" she snaps. "I am America, Israel, England! What am I doing?" She waits another long moment, her eyes shining. "I'm shutting up and listening." She draws the last word out so it hisses through the air. "I am the presidents, the kings, the prime ministers, the highs and the mighties—L-I-S-T-E-N!" She spells the word in the air. "The woman who made the baklava has something to say to you! Voilà! You see? Now what am I doing?" She picks up an imaginary plate, lifts something from it, and takes an invisible bite. Then she closes her eyes and says, "Mmm... That is such delicious Arabic-Jordanian-Lebanese-Palestinian baklawa. Thank you so much for sharing it with us! Please will you come to our home now and have some of our food?" She puts down the plate and brushes imaginary crumbs from her fingers. "So now what did I just do? "You ate some baklawa?" She curls her hand as if making a point so essential, it can be held only in the tips of the fingers. "I looked, I tasted, I spoke kindly and truthfully. I invited. You know what else? I keep doing it. I don't stop if it doesn't work on the first or the second or the third try. And like that!" She snaps the apron from the chair into the air, leaving a poof of flour like a wish. "There is your peace.

A soup dumpling is a little marvel of engineering. Called xiao long bao in Chinese, shōronpō in Japanese, and "soupies" by Iris, soup dumplings consist of silky dough wrapped around a minced pork or crab filling. The filling is mixed with chilled gelatinous broth which turns back into soup when the dumplings are steamed. Eating a soup dumpling requires practice. Pop the whole thing in your mouth and fry your tongue; bite it in the wrong place and watch the soup dribble onto your lap. The reason I thought about chocolate baklava is because Mago-chan pan-fries its soup dumplings. A steamed soup dumpling is perfect just the way it is. Must we pan-fry everything? Based on the available evidence, the answer is yes. Pan-fried soup dumplings are bigger and heartier than the steamed variety and more plump with hot soup. No, that's too understated. I'm exploding with love and soup and I have to tell the world: pan-fried soupies are amazing. The dumplings are served in groups of four, just enough for lunch for one adult or a growing eight-year-old. They're topped with a sprinkle of sesame and scallion. You can mix up a dipping sauce from the dispensers of soy sauce, black vinegar, and chile oil at the table, but I found it unnecessary. Like a slice of pizza, a pan-fried soup dumpling is a complete experience wrapped in dough. Lift a dumpling with your spoon, poke it with a chopstick, press your lips to the puncture wound, and slurp out the soup. (This will come in handy if I'm ever bitten by a soup snake.) No matter how much you extract, there always seems to be a little more broth pooling within as you eat your way through the meaty filling and crispy underside. Then you get to start again, until, too soon, your dumplings are gone.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

The translucent, golden punch tastes velvety, voluptuous and not off-puttingly milky. Under its influence, I stage a party for my heroines in my imagination, and in my flat. It's less like the glowering encounter I imagined between Cathy Earnshaw and Flora Poste, and more like the riotous bash in Breakfast at Tiffany's. Not everyone is going to like milk punch. So there are also dirty martinis, and bagels and baklava, and my mother's masafan, Iraqi marzipan. The Little Mermaid is in the bath, with her tail still on, singing because she never did give up her soaring voice. Anne Shirley and Jo March are having a furious argument about plot versus character, gesticulating with ink-stained hands. Scarlett is in the living room, her skirts taking up half the space, trying to show Lizzy how to bat her eyelashes. Lizzy is laughing her head off ut Scarlett has acquired a sense of humour, and doesn't mind a bit. Melanie is talking book with Esther Greenwood, who has brought her baby and also the proofs of her first poetry collection. Franny and Zooey have rolled back the rug and are doing a soft shoe shuffle in rhinestone hats. Lucy Honeychurch is hammering out some Beethoven (in this scenario I have a piano. A ground piano. Well, why not?) Marjorie Morningstar is gossiping about directors with Pauline and Posy Fossil. They've come straight from the shows they're in, till in stage make-up and full of stories. Petrova, in a leather aviator jacket, goggles pushed back, a chic scarf knotted around her neck, is telling the thrilling story of her latest flight and how she fixed an engine fault in mid-air. Mira, in her paint-stained jeans and poncho, is listening, fascinated, asking a thousand questions. Mildred has been persuaded to drink a tiny glass of sherry, then another tiny glass, then another and now she and Lolly are doing a wild, strange dance in the hallway, stamping their feet, their hair flying wild and electric. Lolly's cakes, in the shape of patriarchs she hates, are going down a treat. The Dolls from the Valley are telling Flora some truly scandalous and unrepeatable stories, and she is firmly advising them to get rid of their men and find worthier paramours. Celie is modelling trousers of her own design and taking orders from the Lace women; Judy is giving her a ten-point plan on how to expand her business to an international market. She is quite drunk but nevertheless the plan seems quite coherent, even if it is punctuated by her bellowing 'More leopard print, more leopard print!' Cathy looks tumultuous and on the edge of violent weeping and just as I think she's going to storm out or trash my flat, Jane arrives, late, with an unexpected guest. Cathy turns in anticipation: is it Heathcliff? Once I would have joined her but now I'm glad it isn't him. It's a better surprise. It's Emily's hawk. Hero or Nero. Jane's found him at last, and has him on her arm, perched on her glove; small for a bird of prey, he is dashing and patrician looking, brown and white, observing the room with dark, flinty eyes. When Cathy sees him, she looks at Jane and smiles. And in the kitchen is a heroine I probably should have had when I was four and sitting on my parents' carpet, wishing it would fly. In the kitchen is Scheherazade.

I don't know where to begin on my plate. Everything looks so unfamiliar, yet appetizing. I decide to aim for the starch first, and settle my fork into a generous portion of what turns out to be risotto with bite-sized pieces of suckling pig. I'll take creamy risotto over that vile poi any day. The pork, so tender and juicy, has me humming Mele Kalikimaka, cause it feels like a Hawaiian Merry Christmas gift. I next try the entrée, a tender, flaky and surprisingly un-oily mackerel sprinkled with feta cheese and olives and cloaked in taro leaves. I have to give Telly some credit, I didn't know how this place could pull off merging three such divergent flavors, but somehow it works despite itself. "I can't believe how fantastic this food is," Jess mumbles through a bite of her pineapple-balsamic glazed wild boar spare ribs with tzatziki sauce. "Who'd have thought you could actually assemble a menu with Italian, Hawaiian and Greek food? I honestly thought it was a joke." "Joke's on us, cause this stuff is amazing." After dinner ends, Telly returns with a selection of desserts (including a baklava made with mascarpone cheese, coconut and pine nuts), a tray with sample shots of grappa, ouzo and okolehao, and a somewhat excessive appreciation for his customers.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

An optimism. First you make the sherbet and then the baklava.

Şuursuzca tamamladiğim bu uzun gezileri şuurlu olarak cok erken yasta tekrarlamaya basladim. Kit padamla Avrupa'daki demiryollarinin ikinci mevki vagonlarinda oradan oraya gezindim. Kucuk bir bavul ve seyahat rehber kitaplarimla ciktigim yolculuklarsa insanlarla gevezelik etmekten buyuk zevk duydum. Viyana kafelerinde ihtiyarlarla konustum. Sam'da baklava ve meyve tatlisi yedim ve bir imparatorlugun Ortadogu'da hepimize biraktigi en onemli ortak miras, yani Turkce sayesinde her yere girip ciktim.

Perhaps, if you explain to the judge, he will be lenient. He will... weigh your circumstances. But that is his job. Mine is to bring you in." "Really? I thought your job was to eat baklava. You're slowing down, old man," Aladdin taunted. With a howl of rage Rasoul brought his scimitar down as hard as he could.

These are facts about the universe in which we live: First, it's basically a sheet of baklava that hasn't been cut.

Who could hate baklava, cheesecake, and ice cream? The devil, that was who.

Eat a piece of this baklava.” Ivy held the plate under Tempest’s nose. “The sugar rush will do you good. Because honestly, you do look like you’ve seen a ghost.

Optimism : First you make the sherbet and then the baklava.

Pindar turned his thoughts back to time. What exactly was a moment? Was it the shortest span of time that could be represented by art? Perhaps moments were like sheets of gold leaf, hammered ever so thin, each leaf the locus for new thoughts. Time would then be a matter of layering, so that each second had a stack of moments on top, a baklava of time. Was this why his new Babylonian fragment had the word layers, then a gap where a piece was chipped out, then time? Or was that word branches rather than layers? Perhaps time wasn't flat after all. In that case, no sheaves like baklava, but filaments like kataifi, those nests made of shredded pastry drenched with syrup or honey. He saw the pastry threads as silver, now, each strand branching into new trees of silvery time growing out from each second, all of them inhabited by breath. For breathing had become necessary to his conception of time, inspiration and expiration. He needed the gods to breathe into him, breathe through him like a flute.

You would fancy any man who gave you baklava," I tease. "You think I am some kind of sharmuta for sweets?

The bank window blinds, which previously had been closed, blocking any visibility opened, and she saw two other men, both in baklava's peer out.

baklava

Leitkultur funktioniert in einer solchen radikal vielfältigen Gesellschaft nicht, weil es kein dominantes Zentrum mehr gibt. Und wenn überhaupt, dann wäre sie eben nicht nur Schiller, Revolverheld und Zwiebelkuchen, sondern auch May Ayim, Russendisko und Baklava.

cherry almond baklava