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Tuesday, February 01, 2005

Rabeih Sweets, Punchbowl

Baklava. The mere phonetics of the word implies the crunch of buttery filo pastry, and the "aahhh" of delight as walnuts dressed in syrup make joyous acquaintance with tastebuds.


Pyramid baklavas $15/kg

Sugar is this gastronome's friend. Best friend perhaps. Pasteis de nata accolades aside, a good bite of baklava ranks pretty highly on the sigh factor.

We had cravings and we had them bad. We headed to Punchbowl in Sydney's west--known somewhat as Little Lebanon--where pastry shops proliferate the area.


Rabieh is one of the bigger pastry shops we're aware of. It's about as plain a shopfront as you can get.

Inside however, its a different story. An AugustusGloop heaven of delectable goodies.



Biscuits $15/kg


Baklava $15/kg


Biscuit gift packs $25

We took home an assortment of baklavas and couldn't resist some Turkish Delight with almonds (sorry, they were scoffed before I could get a photo).

The baklava was mm..mm..more-ish! I like my baklava crisp, flaky, plenty of nutty action and not too sweet. Dutiful testing on my behalf seems to indicate that the pyramid baklava best suits my tastebuds. I'm sure that all the different shapes and sizes of baklava suit varying preferences, but my choice is pyramids all the way!

Our tastebuds were very happy with the baklava here. Fresh, flaky, crispy, nutty and not too sickly sweet. I would even venture so far as to say this was probably some of the best baklava I've had... ever.

Rabieh seems to be a typically family-run affair and there were a couple of Lebanese families here eating tempting-looking gelato cones, smothered in a rainbow of flavours. The staff here were accommodating and fairly friendly, although when I asked them if pyramid baklavas had their own name, they didn't seem to think so. [Surely this can't be so!]

We'll definitely be heading bak[lava]!

Rabeih Lebanese Sweets Shop
Shop 5, 769 Punchbowl Road, Punchbowl
Tel: +61 (02) 9708 4103

Related GrabYourFork posts:
Rabeih Sweets, Punchbowl, August 2007
El Bahsa Sweets, Bankstown

In the area:
Jasmin 1, Punchbowl

El Rabieh on Urbanspoon

10 comments - Add some comment love

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posted by Helen (AugustusGloop) on 2/01/2005 11:59:00 pm


10 Comments:

  • At 2/04/2005 3:23 pm, Blogger Jess (fushmush) said…

    This post and your post on turkish tarts have my sweet tooth craving pastry goodness.

    *sigh* stupid diets...

    How bout a post on fruit and vegies?

     
  • At 2/04/2005 3:35 pm, Blogger Reid said…

    Hi AG,

    Yummy! I love baklava. I have a great recipe for it. Most people think it's difficult to make, but it's actually quite easy. I can share if you don't have a problem working with puff pastry.

    BTW...you're the next contestant! =) Looking forward to reading all about your tastes in music.

    http://onokinegrindz.typepad.com/ono_kine_grindz/2005/02/music_in_my_kit.html

     
  • At 2/04/2005 5:52 pm, Blogger Ben said…

    Wow - those baklava are really vertical! Is there a supporting superstructure?

     
  • At 2/04/2005 6:44 pm, Blogger Helen (AugustusGloop) said…

    Hi Jess - Do I get to dip the fruit and veggies in chocolate first? :P

    Suggestion duly noted. I'll see what I can do...

    Hi Reid - Would love your recipe for baklava. VerucaSalt and I were only just discussing the feasibility of homemade baklava. Pleae share!

    And yes, I noticed you "tipped" me. Eek. I'm working on it now...

    Hi BHR - I could have probably stacked more, but I thought it would've started to look ridiculous! No superstructure required. Plenty of load-bearing filo to go around.

     
  • At 2/07/2005 10:56 am, Blogger SiaoChaBoa said…

    Some turkish delight you have there.. ;)
    We have a small eatery call Little Lebanon here.. but i've yet to try it out.. therefore with your post.. i might go do it soon.. ;)

     
  • At 2/07/2005 5:13 pm, Blogger Veruca Salt said…

    Puff pastry baklava sounds interesting. Sounds rich and fattening. Mmmmmmmm........ Sourcing an authentic turkish recipe from work mate. His mother makes the filo pastry from scratch! Can't wait to try it when AG has a spare moment.

     
  • At 2/08/2005 10:00 am, Blogger Helen (AugustusGloop) said…

    Hi MrsT - Yes I had much fun playing with my tower of baklava. Make sure you bring your camera to Little Lebanon :P

    Hi Veruca Salt - Do I get supervision duties? :P Maybe Quality Assurance...

     
  • At 5/07/2005 4:37 pm, Anonymous Anonymous said…

    what makes baklava so fattening and just how fattening is it? I would like some figures please...no pun intended...

     
  • At 5/08/2005 2:19 pm, Blogger Helen (AugustusGloop) said…

    Hi Anonymous - Anytime you use filo pastry you're brushing each sheet with melted butter.

    Add lots of nuts (high in mono-unsaturated fats and yes lots of other good vitamins and minerals, but still high in energy) and drench the whole lot in sugar syrup and it goes without saying that these should be consumed with caution!

    But everything in moderation rules my kitchen.

    If you are particularly interested in calorific values, I suggest googling "baklava" and "calorie". I don't like to use words like calories and fat content on this site! =)

     
  • At 3/09/2014 3:21 pm, Anonymous Anonymous said…

    I'll be back, lover - I'm a baclava lover - love a baclava with a black coffee - OK it's on my list ...

     

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