Comments on: Ingredient of the Week: Carrots // Savory Carrot, Feta, and Almond Baklava

By: Recipe – Savoury baklava with Stilton, beetroot & walnuts | Lime & Barley

Mon, 03 Feb 2014 21:40:21 +0000

[…] baklava before and loved it. I was inspired by a post by Katie at the Kitchen Door for savoury almond, feta and carrot baklava. But was told I wasn’t allowed to cook with anymore feta! Haha – Scott thinks I […]

By: elkee

elkee — Tue, 26 Nov 2013 02:53:20 +0000

Wow! I’m making this ASAP! Thank’s for this amazing recipe!

By: cansueren

cansueren — Wed, 20 Nov 2013 13:03:20 +0000

Yeah it is, and if I hadn’t read the ingredients, just by looking at it I would say it’s a baklava too! :))

By: katieatthekitchendoor

katieatthekitchendoor — Wed, 20 Nov 2013 12:50:21 +0000

Hi Cansu – Interesting, I was just talking to my Bulgarian coworker about the same thing! She also admitted that because of the honey/nuts baklava is still probably the best word. :-)

By: cansueren

cansueren — Tue, 19 Nov 2013 12:56:00 +0000

In Turkey when you put savory things in pastry, it’s called ‘börek’ but baklava is probably the best word to describe this! It looks amazing!

By: limeandbarley

limeandbarley — Mon, 18 Nov 2013 22:24:59 +0000

This sounds like good heaven to me. Salty feta, earthy carrot and sweet honey- wrapped up in buttery pastry?! Amazing! I’m very jealous I don’t have a slice right now. And carrots are brilliant, so thanks for giving them a little boost this week!

By: trixpin

trixpin — Mon, 18 Nov 2013 18:36:26 +0000

I love this recipe idea, and I love your squiggly little home grown carrots! Most of ours were stumpy and fat with lumps and bumps all over them – not fun to deal with but delicious to eat.
Never made a sweet baklava before, but this savoury version seems much more do-able (and useful too, as an everyday meal).