Bourbon, baklava and dziriate

“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.”
― from "The Language of Baklava: A Memoir"

Bourbon’s Shot at the Big Time

History remembers the queen for her wastrel ways, indifference to human suffering ("Let them eat cake") and death by guillotine, but Ms. Coppola's period film, which is playing in competition, conceives of her as something of a poor little rich girl, a kind of Paris Hilton of the House of Bourbon.

Ed Alcock for The New York Times

A plate of sugar-dusted cornes de gazelles, baklava and dziriate at Le Miyanis, an Algerian shop.

Nearly ready to abandon dziriate in favor of a bourbon and four aspirin, I did an online search that led me to a blog about Algerian cuisine by Farid Zadi ( chefzadi.com), a chef who teaches at the California School of Culinary Arts.

• English

果仁蜜餅（Baklava），或是直接音譯成巴拉瓦餅，是一種口味濃郁、甜膩的酥皮點心。果仁蜜餅以層層酥皮製成，內餡裹入碎堅果，再搭上甜蜜的糖漿或蜂蜜，是阿拉伯、伊朗國家與從前的鄂圖曼等地區常見的菜餚。

Bour・bon

━━ n. （フランスの）ブルボン王家の人; 〔米〕 頑固な保守主義者;  （b-） バーボンウイスキー （Bourbon whiskey）.