DISH RESEARCH · Dessert
Balorieh
Also known as: بلورية
Lebanese pistachio pastry pressed between fine shredded-phyllo layers and soaked with flower-water syrup.
About Balorieh
Balorieh, also transliterated Ballourieh, is a Lebanese pastry built from very fine shredded phyllo and a generous pistachio centre. This profile follows Recette Libanaise's pale-baked version, finished with the site's rose-and-orange-blossom ater.
Pistachio gives the filling a rich, green nuttiness, while butter rounds the flavour and the syrup supplies clean sweetness. Lemon keeps the ater bright, and rose water with orange-blossom water adds a clear floral perfume.
The pastry is compact and neatly layered, with a dense pistachio band held between fine, lightly crisp strands. It remains pale rather than deeply browned, and cooled syrup makes the interior moist and slightly chewy without hiding the nut texture.
Allergens in this recipe
Contains: Wheat (gluten), Pistachios, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Balorieh
Recette Libanaise Lebanese Ballourieh with pistachio and ater.
- Fine shredded phyllo doughPastry layers
- PistachiosPistachio filling
- ButterPastry fat
- Vegetable oilPastry fat
- SugarSyrup sweetener
- Lemon juiceSyrup acidity
- Rose waterSyrup aromatic
- Orange-blossom waterSyrup aromatic
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fine shredded phyllo dough: . The French source describes fine angel-hair pastry strands; these are mapped to shredded phyllo/kataifi dough. The exact packaged dough formula remains unresolved.
- Pistachios:
- Butter:
- Vegetable oil: . The botanical source and exact oil product are not specified.
- Sugar:
- Lemon juice:
- Rose water:
- Orange-blossom water:
Origins & food traditions
The selected Lebanese recipe presents Ballourieh as a pistachio-filled shredded-pastry dessert pressed into layers, kept pale during baking and soaked with ater. A Lebanese pastry maker independently describes the defining form as a rich pistachio filling enclosed between two layers of knafeh dough; this profile names the Lebanese pale-baked expression rather than treating every regional spelling or method as identical.
Countries
- Lebanon
- SyriaCatalogue link pending review
Cuisines & regions
- Lebanese
- Levantine
- Aleppine CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.