{"id":4182,"date":"2015-01-24T09:41:59","date_gmt":"2015-01-24T17:41:59","guid":{"rendered":"http:\/\/tillthemoneyrunsout.com\/?p=4182"},"modified":"2015-03-15T12:49:39","modified_gmt":"2015-03-15T19:49:39","slug":"tale-two-baklava-recipes-persian-hawaiian-style","status":"publish","type":"post","link":"https:\/\/tillthemoneyrunsout.com\/tale-two-baklava-recipes-persian-hawaiian-style\/","title":{"rendered":"A Tale of Two Baklava Recipes; Persian and Hawaiian Style"},"content":{"rendered":"

Our friend Shawna is really great, but even if she wasn’t we would possibly continue to be friends with her to get the opportunity to see her parents Marie and Farzin. I guess it would be pretty hard to have parents like that and not be pretty great, so we don’t have to worry about that ever happening. <\/p>\n

Far moved to the U.S. from Iran, met Marie here and ended up settling down in San Diego. He is an amazing cook and both he and Marie are incredibly generous hosts and invite us over for dinner every time we are in town. Our nights at their home are some of our favorites in San Diego and we love trying new and delicious Persian dishes while enjoying their company. Far knows that Baklava is one of Tom’s favorite desserts and so this year he invited us over, on his birthday, to teach us how to make baklava on our own. He also very good-naturedly put on the pirate accessories that came with the pirate birthday card we brought him. <\/p>\n

\"Birthday

Persian Baklava is a little different than Greek or Turkish baklava in that the syrup on top is made from sugar instead of honey, and it uses almonds. Here is the Farsi version of the recipe next to the translated version that Far made for us. <\/p>\n

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