Health | Science (Mon.)
At Home (Thu.)
Picture This (Fri.)
Watertown, with its large Armenian population, is home to many Armenian Middle Eastern bakeries, most situated within a few blocks of each other.
Sevan's Bakery, 598 Mount Auburn St., Watertown. 617-924-3243. 8 a.m-8 p.m., closed Sun.
Margaret and Kapriel Chavushian, Turkish-born Armenians, have owned this bakery-cum-market since 1975. Their baklava is flavored with orange-blossom water. Specialties include:
Rose: A square phyllo pastry with the corners folded to resemble a blossom around a center filling of whole pistachio nuts.
Mamoul: A thick butter cookie made with semolina and rosewater. It is pressed into a mold and filled with ground dates, walnuts, or pistachios.
Sweet simit: An orange-flavored cookie of finger length, formed into a twist and sprinkled with sesame seeds.
Vouros Pastry, 417 Washington St., Roslindale. 617-426-9766. Mon.-Sat. 8:30 a.m.-8 p.m., Sun. 10 a.m.-5 p.m.
Yes, we know Greece is in Europe, but its pastries have more in common with those of the Middle East. Vouros has been around for two decades; Yiannis Tzigizis, a baker there, bought it several months ago with his wife, Maria. Phyllo-based pastries are popular; Greek seasonings include cinnamon, cloves, lemon, and honey. Specialties include:
Gianiotiko: Phyllo dough filled with ground kataife, almonds, and walnuts, soaked in honey syrup.
Bougatza: Custard sandwiched between layers of phyllo dough and sprinkled with cinnamon and powdered sugar.
Finikia or melomakarouno (literally, honey cookie): A golden oval cookie flavored with orange juice and cinnamon, drenched in honey syrup and sprinkled with walnuts.
Bayeh Market, 118-120 Spring St., West Roxbury. 617-327-3737. Daily 8 a.m.-9 p.m.
Sami Bayeh worked in computers before taking a break to open and run his pastry shop/prepared foods market/convenience store. A native of Lebanon, he offers both French-style and Middle Eastern pastries, a practice he says is common in Lebanese pastry shops. Specialties include:
Basma: Two layers of ground, shredded phyllo mixed with butter; pistachio filling inside.
Kol wi shkour ("eat and be thankful"): A bite-sized phyllo pastry made with ground cashews. It resembles the shape of a hand with fingers folded over the palm.
Kanafe: Kataife layered with a sweet, slightly chewy white cheese. Best eaten warm, it's available weekends only.
Tabrizi Bakery, 56 Mount Auburn St., Watertown. 617-926-0880. Mon.-Sat. 10 a.m.-8 p.m., Sun. noon-7 p.m.
Mouhamed Tahmili calls this an American branch of his father's Tehran bakery. The baklava here is flavored with cardamom and rosewater. Of note is the bastany, saffron-and-rosewater ice cream studded with chunks of frozen cream or ground pistachios. Specialties include:
Zolbi: A kind of fried dough shaped like small pretzels. It's made from a corn-starch-and-yogurt batter, which is piped into swirls and deep-fried to a translucent finish, then sweetened with a honey-sugar syrup.
Berengi: Bite-sized poppy-seed cookies made with rice and wheat flour and flavored with rosewater.
Nahodi: Cardamom-flavored cookies made with chickpea flour.
Extending our newspaper services to the web
of The Globe Online