baklava

Today I want to quench my rhubarb thirst, but also use up some leftovers. I have half a block of marzipan in the larder and half a box of filo pastry going begging. Also, I've been thinking about baklava a lot lately (it happens that way sometimes) so I feel a plan coming neatly together....
Turkish cuisine from Southern Anatolia is distinctive with the best Baklava coming from Gaziantep and kebabs of the same name from Adana.