Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
About Robin Asbell
Robin Asbell writes about food and its role in vibrant health. She is the author of Sweet & Easy Vegan, Big Vegan, The New Vegetarian Cookbook, and The New Whole Grains Cookbook. Her writings and recipes have appeared in many publications including Better Homes and Gardens, Taunton's Fine Cooking, Real Food, Mother Earth News and Vegetarian Times.
This hearty jumble of squash, chickpeas, almonds, and prunes, takes its come-hither aroma from cinnamon, spice and other things that are so, so nice.
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