Posted by: Through the Eyes of Women | March 7, 2011

March 7 2011 Host Corinne Frugoni Speaks with Rabia O’Loren of the Roshni Centre.

The Roshni Centre for Women

Who We Are

The specific purpose of The Roshni Centre for Women is to encourage economic and educational opportunities to women living in the rural Northern part of Pakistan. The Roshni Centre was the dream of Nadia, a local woman, who wished for life to be better for the women of her village. She wanted it to be both educational and supportive. The women in the village wanted to have a place where they could meet with other women, both young and old, to learn self-improvement skills such as sewing and basic health education and eventually entrepreneurial skills. With the help of friends abroad Nadia’s dream became a reality on May 10, 2006.

What do parents in Pakistan want for their children?

•To be healthy

•To be safe

•To have a future filled with hope

•To grow in faith

We are not so different, whether we are rich or poor. We believe though that we are responsible for each other, that those who have been blessed should help those who have little.

“Because No One Can Choose One’s Own Birthplace”


This is best when made 24 hours in advance. It keeps refrigerated for about 3 weeks.

1 pound Package of Filo dough

1 pound shelled Pistachios

1 pound Almonds

2 cups of Sugar

2 tablespoons ground Cardamom

Oil (or melted butter, for between the filo leaves/sheets)


2 ½ cups of Sugar

1 ½ cups of Water

½ cup of Rose Water

1 tablespoon of fresh Lemon Juice

1. Grind the nuts. Then mix them all

together with the sugar and the cardamom. Set aside.

2. It is important when working with Filo dough that the leaves or

sheets that are not being used to do dry out. I usually don’t have this problem in Humboldt county, and use filo dough from “The Filo Factory” . Keeping those under

a damp cloth or piece of plastic wrap usually helps.

3. Take out one sheet of Filo, and put in a rectangular baking dish

(glass usually does not work well). A 9 X 13 inch pan is a good

choice. Then brush with melted butter. Continue this method

with about 4 more sheets.

4. Then spread half of the nut mixture on the 5th sheet, pressing

down slightly. Add another 5 sheets buttering in between each

sheet. Keeping about 1/3 of a cup aside, put the remaining nut

mixture onto the dough. Add the rest of the Filo dough, again

buttering between each layer.

5. Sprinkle the top layer with the 1/3 cup of nut mixture. Then carefully cut the dough in diamonds or squares.

Bake at 375* for about 30 minutes or until lightly browned. While baking make the Syrup.

1. Combine the sugar and water in a saucepan. Bring to a boil, add the rose water and the lemon juice, and immediately remove from the heat to keep from over boiling.

2. When the Baklava is taken from the oven the syrup is poured over all parts of it, so that it can soak evenly into the dough.


  1. Hi there,

    We came across your site and appreciate your dedication to social issues. Thank you for providing this how-to guide for making Persian Baklava and using our fillo dough products.

    We wanted to let you know that we have featured your web site and recipe on our Facebook page today! You can see it and join us at and read more at if you’d like.

    Thanks again.
    Best regards,
    The Fillo Factory

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