Pistachio Dolama

Dolama is made by lining up whole green pistachios on the pastry, rolling it tightly and coiling the roll into a ring in the tray. In cross-section you see a dense green circle of pistachio in the middle, surrounded by thin rings of pastry.

Why is it expensive?

In dolama the pistachio content approaches 45%, and the pistachios are used whole, not chopped. The largest, most intact kernels are picked out for this. Rolling also takes longer than baklava; a master can roll only two trays of dolama an hour.

Serving

Because it is so rich, dolama is served in small portions: two slices per person are enough. It has less syrup than baklava, which makes it well suited to shipping and gifts.

Freshness

6 days at room temperature. Keep the box closed after opening; dolama left uncovered dries out.