Greek News

If there is one thing I know, it’s how to make baklava. I have tasted a lot of baklava in Greece, and I make it often. Joan Drake’s “Back to Basics” recipe in the Jan. 11 Food section was good, but she made one crucial mistake: The syrup should be prepared well ahead of the baklava and allowed to cool several hours or even overnight. The cool syrup should be poured over the hot baklava. This allows for much better absorption and, as any Greek will tell you, is the difference between good baklava and great baklava.

--JOYCE HELFAND

Tujunga