August 24, 2025 • 39 mins
(01:08) As we step into Sultan Döner Kebab and Baklava on 6th Street in downtown Pittsburgh, owner Sinan Camozu moves with practiced precision as he operates a specialized machine imported from Turkey—one of a kind in our region. From it emerges impossibly thin sheets of phyllo dough, translucent enough to see your hand through, destined to become his extraordinary baklava.
(07:43) "Nobody does this other than us," Sinan explains with justified pride. While most restaurants use frozen phyllo, Sinan creates his from scratch in a temperature and humidity-controlled room. The results yield pastries with a remarkable puffiness and delicacy that simply can't be achieved with mass-produced ingredients. The vividly green pistachios nestled within come directly from his wife Fatma's family farm in Turkey, where they tend hundreds of trees.
A commitment to authenticity extends throughout the menu. The restaurant's namesake döner (meaning "spinning" in Turkish) features house-marinated meats being stacked and slow-roasted on vertical spits. Even the pita bread receives special attention, baked fresh twice daily rather than just once in the morning.
Sinan came to America in 2009 simply to improve his English. "I wanted to explain my foods when I'm cooking to my guests," he shares. What was meant to be a one-year stay evolved into a permanent move and, eventually, the realization of an entrepreneurial dream—opening during the challenging days of the pandemic.
Now, with a growing reputation among downtown diners, cultural trust visitors, and sports fans crossing the Clemente Bridge, Sinan has his sights set on expansion. His goal? Selling his handcrafted baklava across the United States.
(31:24) Later in the episode, Catherine Montest recommends Albarino as the perfect summer wine for picnics and porch sipping, and Rick Sebak shares his special cowboy cookie recipe featuring ancient grains from Weatherberry Farm. Bring your appetite.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
Have you ever seen phyllo doughmade from scratch?
Probably not.
This week we visit Sinan Camozuof Sultan Döner Kebab and
Baklava downtown on 6th Streetto experience the process.
What refreshing wine has creptinto your picnics or porch
(00:22):
sipping this summer?
Catherine Montest shares one ofhers and if you want a cookie,
that's got it all.
Rick Sebak stops by to sharehis cowboy cookie recipe.
All that ahead, stay tuned.
The Pittsburgh Dish issupported by Family Table mom
inspired chef prepared mealdelivery.
(00:44):
Visit their website atfamilytablepghcom to see their
weekly menu and use code DISH20to save 20% off your first order
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That's familytablepghcom andcode DISH20.
Now on to the show, and thisweek's lead interview is on
(01:06):
location.
Would you introduce yourself toour listeners and the name of
your business?
Sinan (01:13):
Absolutely.
My name is Sinan Camozu andwe're running Sultan Döner Gyro
and Baklava downtown Pittsburgh.
Doug (01:20):
Yeah, right here on 6th Avenue, on 6th Street.
Right, 6th Street, that's right.
Sinan (01:24):
Yes, that's 6th Street.
Doug (01:26):
The 6th Street Bridge and Sinan.
How long have you been open?
Sinan (01:31):
We opened during the pandemic.
You did 2021.
Yes, everything started openingagain the capacity, 25 capacity
.
You know, you remember thosestuff.
That's why we opened.
Doug (01:42):
What a time of life to open a new business.
Sinan (01:45):
It's a big risk, but we did it.
Yeah, yeah.
Doug (01:50):
Now, what is this Sinan?
Sinan (01:51):
This is butter, clarified butter we use for the baklava.
Doug (01:56):
This is like a couple of gallons of clarified butter and
it is completely clear,beautiful, it's clear yeah,
beautiful.
Sinan (02:03):
That's why everything makes us special.
Usually the butters they mixwith margarine.
Doug (02:11):
We just use pure water, pure butter, and can you tell me
again what you were sharingabout?
When you get to making thebaklava and the pistachio, where
do the pistachios come from?
Sinan (02:22):
So my wife's family has a pistachio farm back in Haas,
which is a town named Antep InTurkey, in Turkey.
Doug (02:30):
How many trees by the Syrian waters they have a couple
hundred trees there A couplehundred pistachio trees.
Sinan (02:35):
Pistachio trees they harvest there and I bring it
here to use for my art.
Doug (02:39):
Amazing.
It is amazing.
What a great in-law resourceright Absolutely Amazing.
It is amazing.
What a great in-law resourceright Absolutely.
We pay for it, of course.
Yeah, yeah.
Sinan (02:47):
It's fresh from tree.
Oh my gosh.
Doug (02:50):
Amazing, it is amazing.
And before you came from Turkey, you were telling me you were a
chef, right I?
Sinan (02:56):
graduated hotel management.
Yes, so I worked with thedifferent departments in the
hotel industry, hospitalityindustry, so I like the kitchen
is better yeah, so I start mycareer in the kitchen and I've
worked in different hotels inistanbul and some uh, the cost
of the hotels, like resorts.
(03:17):
and then, for the learningbetter english, I decided to
come to united states 2009.
Wow, that's what brought youhere.
That's why I came here.
I want to explain my foods,when I'm cooking, to my guests.
Usually my guests in the hotelindustry are Europeans or
(03:38):
Americans, so they were watchingand asking me a bunch of
questions I can't explain, so Iwas like I should better learn
English.
Doug (03:42):
That's why I'm here.
And when you were working inthose coastal hotels back home,
you were telling me offmicrophone that one of them was
sort of like an open windowconcept, like an open kitchen,
and that's why they would askyou so many questions.
Sinan (03:54):
So I had a work in a hotel in Istanbul.
Has an open kitchen withwindows.
The guests can see us when weare cooking or preparing our
foods.
Doug (04:03):
And you love that now here at Sultan Döner and Gyro I like
it.
Sinan (04:07):
that way, people are more comfortable and they can see
everything happening in front oftheir eye and all the delicious
seasoning adding your skillsand fresh products.
They're seeing it.
So it's a quiet experience.
I want to continue doing thesame thing.
Doug (04:26):
Yeah, yeah, that's what you're doing right here out
front.
We can see the, we can see thedonor spinning.
We can see you making the freshpita this morning, the turkish
pita.
It's delicious and I I can'texplain it, but it's different
than any other pita that I'vetasted.
There is a taste to the outsideof it that reminds me of like a
childhood memory, for me oflike a soda cracker oyster
crackers.
It's great, but it's still softand pillowy inside.
Sinan (04:49):
So what?
I tried to make that pita.
So my mother, when we werelittle, she was making a bread
from the oven stone oven, and itreminds me here with like pizza
crust, yes.
So I try to do the same thing.
I get the crust, make a pita,then I can fill with my
(05:10):
delicious meats in it to serve.
It still puffs.
It's beautiful, it does.
Yeah, it's supposed to be, yeahit has an opening space in
there.
Yeah, the softness, and you justfold in somebody.
We do falafel chicken don,which is lamb and beef mixed
gyro meat.
Doug (05:27):
Can we talk about doner for a second, because one of
your taglines is authentic donerand I don't know if a lot of
folks know what that means.
Does that mean the meat on thespit?
Does it mean the spit itselfand how it's cooked?
Sinan (05:42):
So the meaning of döner is spinning, spinning.
So in Greek they call gyro.
Yes, so, uh, Pittsburgh calledgyro, of course we do so, and
the Arab uh middle easterncountry is called shawarma so
all meaning the same thing.
When you translate to English,it's spinning, okay.
(06:03):
And that's what we do inrotating the cook.
So my dinner is why it'sdifferent is so we use fresh
source meat from local and weget our own lamb from the local
farm.
We slice it really thin and westack it our own.
We don't buy frozen no, notready from the restaurant, we
(06:26):
just grab it and put it in aspinning.
So we just do everything in ourhouse, back in the house, and
when we get the meats wemarinate it two days to get the
old flavor soak in and get thetenderness and we have a 70%
beef, 30% lamb lamb.
Doug (06:44):
So you're stacking the beef.
The beef is the majority, butthe lamb gives it that flavor,
right Flavors inside.
Sinan (06:50):
So that juice, so good.
The fat from the lamb coming,perfect Juicy tenderness.
Yes, smell, tasty, authentictaste.
Doug (07:00):
I will say too, the chicken one.
It was delicious.
Sinan (07:03):
So the chicken I have my own recipe, a marination system.
We use again thigh and chickenbreast.
Doug (07:11):
The thigh and the breast.
Sinan (07:13):
Correct, that's why we use the thigh juice.
Doug (07:16):
So much fattier and richer .
Exactly, doesn't dry out,exactly, but then the breast
lightens it up.
So it's just this beautifulcolor Combination.
Yeah, juicy, nice breast andthigh mixture and when I've had
it, the spinning, there is acrispiness on the outside which
actually reminds me of the bestcrispy chicken skin, even though
(07:36):
that might not really be whatit is, but it's so good, you got
it.
It's a beautiful.
Yes, so we've moved to the back.
This is where you make phyllo.
Sinan (07:46):
You eat my phyllo's though bacon in this backside.
Doug (07:50):
You insisted that I come back To your restaurant to see
how you make phyllo, because youyou were telling me that this
is not something people do.
Sinan (07:58):
Yeah, this is one of a kind Nobody does that other than
us.
Yes, so you you getting thechef the feel of those from the
chefs than us.
Yes, so you're getting the filodough from the chefs, the
grocery places Usually frozenright, this is how they make.
Yes, You're doing it fromscratch, from scratch.
The flours came from Turkeybecause there's some constant.
It doesn't have the flowers inhere, so we bring the flowers
(08:22):
from the back of the house, themachine I bring it from Turkey.
Doug (08:26):
This is an incredible-looking machine.
It has rollers, and you wereshowing me that the rollers get
hot.
So even in the back there's acooler and then there's a whole
other device there to keep therollers cool, so you get the
perfect consistency the sheetsare paper-thin, exactly.
Sinan (08:46):
So it's really important that the beams when they
circling, when they're takingthe filo out, it's get heat and
warmed.
So if it gets too warm thephyllo is going to cook and dry.
So that's why they put achiller inside to make the cool
the beams with the cold watercircling in there, then keep
continue getting the same doughfrom beginning to end all right.
Doug (09:05):
Well, let's let you go, because I know you want to get
started.
Sinan (09:07):
Yeah do you want to see the dough?
Doug (09:10):
yes, it's for to give our listeners a visual.
It's quite crumbly.
I'm surprised at how Less water.
Less water than you expect.
Sinan (09:18):
It has to be tough, like a pasta.
Doug (09:21):
Yeah, almost like a meal, More than a.
We don't have a ball of dough,no, no, no, not at all.
Sinan (09:29):
It's like a, it's like scrambled little tiny pieces.
Yes, so now I'm going to set upmy machine to run it.
So then we're going to see in asoon.
The phyllo is coming out.
Doug (09:39):
All right, I'm going to take some pictures too,
absolutely Okay.
So right now he's about to dropsome of the dough into the
hopper.
We're in a temperaturecontrolled room where he also
controls the humidity, so hegets that perfect consistency of
that paper thin phyllo dough ohhere we go.
Paper thin filo dough oh, herewe go.
(10:00):
Okay, so Sinan has turned onthe filo dough machine and it's
beautiful, like this wide ribbon.
You can actually see your handthrough it and there's this
continuous sheet.
You can tell he's done thisprobably hundreds of times.
(10:22):
I used two tons of flour already, oh two tons Since I bring this
machine here, and how long haveyou had the machine?
Uh, over a year now.
Okay, so, as the machine isgoing, he's adding like new
dowel rods to collect the doughand it's just spinning up We've
already done about three or fourand then from there he's going
(10:46):
to cut it into the smallerpieces he needs to make the
baklava or whatever else isbeing baked for the day.
Sinan (10:56):
For baklava it's like thinner.
When we Spaniko pita it's alittle thicker.
So we first get the baklava andthen I'm gonna change the level
size to make for the Spanikopita.
Doug (11:14):
You can tell you've had a lot of practice.
Sinan (11:16):
It is a lot of practice.
So I believe that 10 bags offlour with the garbage.
Doug (11:22):
Oh, just practicing, just practicing making mistakes and
doing again yes it's frustrated.
Sinan (11:28):
Two, three batch of dough are made and throw garbage.
Doug (11:32):
Uh-huh, how stressful like but it's a learning process
it's a learning process yes, andnobody else has this machine in
Pittsburgh.
No, no.
Sinan (11:41):
Even in the region.
Anyone in the region making.
I believe that they have.
One guy has it in Cleveland.
Doug (11:47):
Okay, so you don't have any close by competition making
homemade filo, it's not acompetition.
No no.
Sinan (11:58):
It's a lot of work and not many people want to do it,
so I love doing it.
This is my passion, this iswhat I want, this is my dream.
So, even if we make a littlemoney, that's my something.
I want to do you love doing it.
Doug (12:13):
Yeah, when we go out to the sweets bar and the coffee
bar, like the baklava and allthe other pastries, they're so
puffy.
And you were telling me thatthe reason they're so puffy is
because this is the homemadedough.
It allows it to get more airy,and our technique.
Sinan (12:33):
So instead of brushing it , we're spraying the butter
You're spraying the butter.
Doug (12:37):
So when you?
Sinan (12:38):
brush the butter on top the layers.
You stick each other so wespray the butter to make them
raise inside.
Doug (12:47):
They're so puffy, they're so rounded and delicious.
Sinan (12:50):
Different techniques.
We have to show them one day.
Doug (12:52):
Yes, I'll bring a film crew with me next time Hopefully
.
When the Pittsburgh dish goesto video.
Alright, he's starting nexttime.
Yeah, when the Pittsburgh dishgoes to video, all right he's
starting the machine back up.
Sinan (13:04):
And then next step, we're going to go start layering in
the face.
Doug (13:09):
He's taking the sheets and he's folding them into squares
with such a delicate touch andhe's weighing.
You have to feel this.
Yes, oh my gosh, it is likepaper, it's kind of like fabric.
It feels like those disposablegloves or something.
Oh, my goodness.
Sinan (13:26):
That's crazy.
So even if you put it together,it comes back apart.
Doug (13:31):
But it hasn't ripped at all either.
Sinan (13:32):
The reason is the starch we're using.
It's make them stop stackingeach other Amazing.
Doug (13:39):
You had virtually no waste here today.
Sinan (13:42):
No, there's no waste.
No, we don't waste much as soonas you learn the technique, as
soon as you know what to do.
Doug (13:48):
And what will you bake?
Uh, what will you bake next?
What will be the next thing?
Sinan (13:53):
It's gonna be nice fluffy baklava we're gonna come out
from that.
So now we're gonna just layerall those goods and then we're
going to cut it our style andthen we're going to bake that in
the oven.
So while we put it in the oven,we have to make a syrup ready.
That syrup has 4 kilogramswater, 5 kilograms sugar and
(14:17):
fresh lemon juice 2 lemon juices.
We use 2 lemons to get a juice.
That is your sweet syrup.
Sweet syrup and it has to bereached to some temperature.
Doug (14:26):
Yes.
Sinan (14:27):
So I'm not good with Fahrenheit.
I will give you the.
Doug (14:29):
Celsius.
No, no, no, that's okay, so wereach to 112 Celsius when we
boiling.
Sinan (14:36):
Then when the bak lava come out, the oven will be hot,
so hot soups going on top.
Doug (14:43):
Right and it kind of bubbles all around.
Sinan (14:45):
Yeah, yeah, it's like you can see, it's like a container
boiling.
Doug (14:50):
It's almost like a candy making process.
In a way, it's similar.
Yeah, there's such a timing andscience and everything, so much
technique to making it and allthis includes, again, the
temperatures change when theweather changes.
Sinan (15:02):
So in the wintertime you reach 112.
In the summertime you're okaywith 110 or 108.
And just one or twotemperatures take like 15
minutes, another 15 minutes toadd the boiler.
It doesn't reach thattemperature fast, so you need to
time it well while we put thebaklava into oven.
(15:26):
So, you need to plan when thebaklava came out.
Soup has to be ready.
Doug (15:34):
So, in addition to the baklava, what else are we making
with this dough, did I hear?
Sinan (15:39):
So we make Spanakopita.
Doug (15:40):
Span, I hear, so we make spinach pie.
Sinan (15:42):
Spinach pie In the Greek name is spinach pie.
Doug (15:46):
Yes.
Sinan (15:47):
You can make a lot of stuff.
We make cigar bread with it, somake a little bit thicker dough
.
Doug (15:52):
Cigar bread.
Sinan (15:53):
Cigar bread is like phyllo full with cheese and
parsley.
You fry it Looks like a cigar.
Doug (15:59):
Sounds delicious.
Yeah, I don't think I've everhad that one.
You should try it.
Sinan (16:03):
It's so beautiful.
Doug (16:05):
Any other savory pies like this that you make, you can do
a lot of stuff.
Sinan (16:09):
Yeah, so my wife makes a brex, so we're using potato and
ground beef.
Oh, so some for the vegetableoptions.
You just use just potato andpotato.
Doug (16:22):
Like a progi.
Yeah, this is very Pittsburgh.
Sinan (16:25):
It's Pittsburgh.
I'm sure the Pittsburgh isgonna like it if they try it.
Mm-hmm, the burleks and othersavories in the morning time may
be baked.
Doug (16:35):
Since you have been open since the pandemic, how has your
reception to the downtownPittsburgh been?
Sinan (16:43):
So I have to thank my neighbor.
The Cultural Trust, thetheaters and the cell phone, so
those are our.
Doug (16:53):
You're right across from the symphony, from Heinz Hall.
Sinan (16:55):
Yeah, so we have a lot of guests from cultural events yes
from san francisco, the, thetheaters, and then it's fans of
the team, sport fans yeah,you're right across the clemente
bridge exactly, and then wehave a beautiful organization.
It's like downtown partnershipyes so pdp, they are doing
(17:17):
always some events here tosupport the local businesses.
Doug (17:21):
Didn't you say Visit Pittsburgh is coming by.
Sinan (17:24):
We have partnered with Visit Pittsburgh.
They do some food tours andthey have stopped by the
visitors to our shop to tastethe baklava.
Doug (17:35):
So if somebody wants to, they should get on that Visit
Pittsburgh tour or they shouldjust come visit you.
Sinan (17:39):
They should just come and visit us right in the downtown.
Doug (17:42):
Of course.
What are your current hoursright now?
Sinan (17:44):
So we open 9 am, start preparing start serving around
10 (17:50):
30, 11am.
Everything is ready to go.
Doug (17:52):
So if someone wanted to come early enough and get
espresso and a baklava starttheir day the right way, exactly
, but the hot food comes closerto lunch.
Sinan (18:01):
Lunch time.
We start serving our donerkebab.
Doug (18:03):
Yes, are you closed any day of the week?
Sinan (18:07):
So we close on.
Doug (18:07):
Mondays Okay, mondays are the closed day.
Sinan (18:10):
Closed days is Mondays.
We have to take a one day off.
I used to be not closed at all.
Catherine (18:15):
Yeah.
Sinan (18:15):
And I figured out I have to do it, you have to.
Otherwise, even if I have anoff day, I'll be here.
Doug (18:21):
Well, we were trying to talk about when you could come
maybe interview with me, andyou're like you just need to
come here, it's better for me.
Well, it was.
This is so good.
I have not seen, I have neverseen filo dough made from
scratch and apparently not manypeople have because no one's
doing it.
Sinan (18:40):
Even not Not many people have.
Because no one's doing it, notmany Turkish people.
No, it's so unique.
This is Sinan Camozu of SultanDöner Kebab and Baklava, and you
are listening to PittsburghDish.
Doug (18:50):
What does your family think of this business?
Sinan (18:53):
My parents.
Doug (18:56):
They're still back in Turkey.
Sinan (18:58):
My dad visited me.
He was surprised how I wasdoing.
He didn't know that, so he wassurprised how talented and hard
work I'm doing.
So he supported me.
He stayed here and helped meout.
Oh yeah, my family alwayssupport me for everything I do
and I appreciate them.
So he sent me in the UnitedStates just one year, but I
(19:20):
didn't listen to him.
Doug (19:22):
Oh, he said you can come here for one year to learn the
English, but once you were hereyou stayed.
Sinan (19:26):
Year and year and years.
And then he's like I knowyou're not going to come back,
so we give up.
Doug (19:33):
What was food life like at home?
You said your mom used to makethe, the bread at home.
Was she the?
Main cook did you cook much asa youngster I?
Sinan (19:42):
was always helping her.
She was even saying that I havetwo sisters.
She was like you're moretalented than them.
Oh, so it was.
It was a good compliment for me.
Yes, I like to watch her learnfrom her her skill.
She's good with the dough.
Ah, the baking of bread.
(20:02):
Yes, baklava a produce.
We had a produce back in thehome you did.
We call them it's Manti Manta.
Yeah, she's strange to feelthose and then make a filling
with the potato and caramelizedonion mixed Delicious, so
filling with it and then cookingon the boiling hot water,
(20:24):
getting some butter, meltedbutter, on top and be reading.
Doug (20:28):
That's very close to a pierogi, probably thinner.
Sinan (20:31):
She has several sheets.
The sheets is thicker than yeah, probably thinner.
She used several sheets.
The sheets is thicker than yeah.
So then when I came to UnitedStates, first when I was
shopping for myself in thegrocery shops, I get the
pierogis, because it was tookind of like close to me, so I
just picked the pierogi box andcook it how we cook in the home,
so I eat it so I see your wifehas started making the spinach
(20:53):
pie, is that right?
No, she started layering thephyllos for the baklava.
Oh, baklava.
So we're doing everythingtogether.
Doug (21:02):
I love it.
It's a family affair.
Sinan (21:05):
And my kids.
Doug (21:06):
I saw your kids running around out in the morning.
Sinan (21:09):
Hopefully this week she's going to start doing school.
Doug (21:12):
We will have one kid here.
Oh, my goodness.
Fatma, Sinan was telling methat the pistachios come from
your family.
Rick (21:20):
Yes.
Doug (21:20):
Yes, they're beautiful.
She's putting butter down onthe pan and she's got this huge
prep box of crust pistachio.
And the green color is justamazing.
It's so vivid.
Sinan (21:35):
So I grew up with helping my mom and dad with everything
they do.
I was the oldest kid in thehouse, so that's given me a work
ethic.
So my dad, anytime he was aconstruction worker, so anytime
he's going to work he'd come tomy door, the door.
(21:55):
He's like I'm ready to go and Ijust run, get ready to catch
him so it's giving me like youhave to get up early.
Yes, stop walking, then I getthat work ethic from my dad.
So that's why I bring my kidshere even they're just playing
around and hanging out, yeah, orgiving them some little jobs.
I want them to get that workethic, work ethic.
(22:18):
Yeah, they have to come work,earn.
In this way they can appreciate.
Doug (22:24):
And it's also family time, though, too, like real family
time, you're still together.
Sinan (22:28):
I can't forget me and my my dad working in construction,
hard work, yeah, I was justgiving him a little things like
what he needed handy things,yeah, but that was my favorite
time.
Good memories.
Doug (22:40):
Exactly, you know me and my dad hanging out together and
you have little kids and theygrow up in a flash.
So savor the moment, right, doit so we don't have much time.
Sinan (22:50):
when you were cooking, you know that yeah always busy,
so now I have opportunity tobring my kids here and spend
some time with them.
It's so great, and then theycan get some talent from us.
That'd be awesome.
Doug (23:01):
Yeah, keep it going.
Exactly, Sinan, I know you lovethis phyllo making.
What do you see for the future?
You've been open for over fouryears now.
Sinan (23:13):
My plan for the future is to make this baklava a bigger
operation, yes, and sell it allover the United States.
Doug (23:23):
Become more wholesale.
Sinan (23:25):
Exactly, that's what.
I'm planning, that's what I'mtrying to do.
Doug (23:28):
I do see a new oven back here too, so you're expanding
operations just here.
Sinan (23:32):
Yeah, so we had a front oven.
You were making the pita todayMaking a pita bread expanding
operations just here.
Doug (23:35):
Yeah, so we had a front oven.
Sinan (23:36):
You were making the pita today, pita bread and baklava at
the same time.
When we make baking a baklava,it takes a couple of hours to
finish.
So in that time I have to holdother projects.
Doug (23:47):
So I find out if you get an oven back so I can continue
cooking for the customers in thefront and not bother at all and
bake baklava in the back andyou were also telling me you
bake twice a day because youbake pita in the morning, but
then you also bake it later inthe day because you want it to
be fresh.
Is that right?
That's what we're doing.
Sinan (24:06):
So instead of making all pita for a day in the morning, I
serve for lunch and then I doit for the dinner.
Doug (24:15):
You do another baking batch for dinner, another batch
for the dinner.
My goodness.
Sinan (24:19):
So in this way, my customers get always fresh and
soft pizza bread instead of justcold and dry.
I love it.
It's so delicious.
So when we first make our donerkebab, I grab a sandwich from
the traditional pizza bread,make a sandwich and eat it.
It didn't give me a quiet taste.
The traditional pizza breadMake a sandwich and eat it.
It didn't give me a quiet test.
(24:39):
I wanted to be, so I decided tobuy an oven to make my own
pizza bread.
Doug (24:43):
All of the breads, all of the filo, all of the sweets are
all being made here.
The donor is all beingmarinated.
You were telling me too, youalways have backups, because
everything takes two days tomarinate.
So you were like I've gotbackups upon backups.
Sinan (24:57):
Especially our location.
So, I have a few restaurants Iknow in New Jersey area.
They are easy to reach theresources because they are
bigger and where everything'shappening.
So me and like a little bitinside the United States thinks
it's a little hard to reach.
So I have to have a backup planfor everything.
Yeah, backup meat sourcecompany.
(25:19):
Backup butter company.
Backup flours company.
Oh, my gosh, so you have tohave a plan B, even plan C.
Doug (25:30):
Although you have to source those ingredients, any
other folks in the area thatyou've become friends with that
also own restaurants so you mustknow that there's a.
Sinan (25:38):
There's a nice french breakfast place in Shadyside,
it's Cafe Moulin.
Uh, they are my friends.
Uh-huh, we came the same timehere.
Doug (25:49):
He's really a hard-working , good businessman you were also
telling me about uh, Jillian'sright, you just met the folks at
Jillian's the jillian's.
Sinan (25:59):
They so sweet, especially the.
The chef orders from us and his, his wife he was busy, his
wife's come and pick it up, soand supporting our business all
the time you were telling me uh,before we recorded that coming
here it felt a little harder, alittle closed off.
Doug (26:19):
But now you know more of a network of other restaurateurs
and folks in the food industry.
Sinan (26:25):
So when we start looking to start our own business, the
Pittsburgh community is reallyclose and people seems like know
everybody know each other.
So, if you don't know the rightperson, it's kind of tough to
get in because they don't knowyou.
So what is your skills?
You're new here.
That's why I think the pandemicgive us an opportunity to find
(26:49):
a location to start, becauseeveryone is closing.
It was a risk for me to get in,but I did take it as a risk,
and now it panned closing.
It was a risk for me to get in,but I did take it there, and
now it panned out.
It turns out beautiful and Imet wonderful Pittsburghers who
helped me out for growing, asour friend Ellen.
(27:09):
She came to make a video andjust posted on her social media.
Doug (27:13):
This is our friend Ellen Kotzin of Pittsburgh Hills,
people, might know her from thatexactly.
Sinan (27:18):
Yeah, she's amazing.
She came here once a while whenshe was around here, always
come and dine and try to supportme and then she should make a
video and post it and that'shelped me a lot.
And then we have Hal Klein yesso who works in Post Gazette.
He came writing a few articlesfor us, so he sees the potential
(27:39):
of the business that time.
Doug (27:41):
And that's really helped you kind of with that beginning
start.
Four years later, how does itfeel being part of the community
?
Sinan (27:47):
So now my guess is they know when they come into
downtown they're going to stopby the sultan, our beautiful
neighbor, the symphony culturaltrust and pdp.
Yeah, Hal Klein and thenPittsburgh Hills.
They, they shared us and thenthey people start knowing us.
(28:09):
I love that, so I think it'sgonna be now easy to reaching my
manufacturer in the future.
Catherine (28:16):
So that's what's next .
Is that?
Doug (28:17):
wholesale goal yeah.
Sinan (28:19):
I don't know when it's going to happen, but I'm working
on to get Nutrition labels formy baklava, my feta and my pita
bread and we're going to make aTurkish flatbread.
So we're going to make that infactory.
You try to give.
Hopefully.
That's what my goal is.
Biggest goal is to give theGiant Eagle.
Doug (28:37):
Well, we might know some people We'll have to talk to
Giant Eagle.
Sinan (28:39):
Yeah, that'd be helpful.
So I'm going to try to reachthem out, show them my products
and then hopefully you can getfrom your local giant eagle
store my fresh baklava.
Doug (28:50):
Sinan, I love that.
Sinan (28:51):
That's my goal.
Doug (28:56):
That's my goal.
Yeah, that's what I'm going todo.
Hopefully we're going to makeit.
I think you will.
So, Sinan, before we end today,could you remind everyone of
your social media handle?
I know you guys are active onInstagram, as well as your
website.
Sinan (29:08):
So they can reach out at sultandonerkebabpitt.
com, our website.
That's sultandonerkebabpitt.
com, our website.
And sultandonergyro on Facebook.
If they write it there, theywill see it and Instagram same
thing, sultandonergyro.
Doug (29:23):
Your wife is very active on there and I think she likes
The Pittsburgh Dish.
She likes everything I post.
Sinan (29:28):
She follows everybody.
She tries to post our foods.
Doug (29:33):
You do a great job.
She doesn't want to be on.
Sinan (29:35):
Without her, I don't think I can reach this point,
having a strong wife next to you, yeah, you guys are partners in
this, we are partners oneverything, yeah, life.
So I appreciated her standingwith me.
She's just always with me.
Doug (29:54):
She's busy here over in the corner making pies, so she's
not talking to us.
I have one final question foryou.
The name of the show is ThePittsburgh Dish.
Okay, what's the best dishyou've had to eat this past week
?
Sinan (30:10):
Not gonna lie, I eat best döner kebab in our restaurant.
That's my favorite dish and mychef.
Doug (30:18):
he start doing bowl with the doner and rice, serving it
in a bowl with rice.
Sinan (30:24):
That's my favorite because he make a nice hot sauce
homemade hot sauce.
Ooh, Serve it rice meat, lamb,gyro meat, some salad next to it
.
That was my best dish.
Doug (30:38):
Best dish You're here six days a week.
It should be.
Sinan (30:42):
I'm so excited Next week I'm going to share with you.
The next week she make aTurkish pierogi.
We were talked about it.
Oh yes, the manti with fillingground beef in it.
Yes, I'm so excited.
Next Monday she's going to makeme that dish.
Doug (30:56):
Okay, so that will be the best bite next week, next week
yeah, so we schedule our nextweek dish too.
Sinan, thank you so much foryour time today.
Thank you, Doug.
Thank you for being on ThePittsburgh Dish and showing me
how to make phyllo.
Sinan (31:11):
Thank you being here and I appreciated you supporting us.
Doug (31:15):
Thanks again to our friend Ellen Kotzin of Pittsburgh
Hills for connecting us to theCamozu family and everything
they have going on at theirrestaurant Up next, what wine
has become a hit for thissummer's picnics or porch
sipping?
Catherine Montest of your FairyWine Mother has a go-to.
Hey everybody, we're joinedtoday with Catherine Montest of
(31:37):
your fairy wine mother.
Catherine, you're always goodfor giving us recommendations.
I was just wondering, as we'rein these warmer months of the
year, what wine is on your radar.
Catherine (31:47):
Well, in the summer months, because we're feeling
all hot and sticky, you want awine that's light and bright and
crisp and maybe even has somefloral notes, and Albarino is a
white wine that you can get fromSpain, Portugal or even here in
the US.
Washington and Oregon arecreating beautiful Albarinos.
They are fabulous.
(32:10):
It is a little citrusy, it'sdry, it's got a little bit of
minerality or salinity to it, ohyes, and it pairs well with
almost everything.
It sounds like a great picnicwine.
It really is.
If you're eating any kind ofseafood, it goes great also with
salads and all kinds of freshvegetables.
(32:32):
Really a lot of the way youwant to focus on eating during
the summer when you're not at abarbecue.
Yeah.
Doug (32:38):
I think I've picked up an Albarino before and part of the
things that I liked about it wasthat sort of easy drinking and
easy pairing with whatever yourpicnic food of the moment is.
Catherine (32:49):
It's just such a food-friendly wine, but it's not
a food-only wine.
Doug (32:53):
It can really stand on its own as a porch sipper, if you
will, oh well we love thatAbsolutely, so Albarino is on
your radar for this summer, youbet it is.
Thanks, Catherine.
Catherine (33:05):
My pleasure Doug.
Doug (33:07):
You can learn more about Catherine and her services at
her website,yourfairywinemothercom.
When we last talked with RickSebak a few months ago, he
brought the most deliciouscowboy cookies.
Since then he's been busy withhis next episode of Lucky to
Live in Pittsburgh, whichfeatures the Weirton Chicken
Blast, the Lenten Fish Fry atCommunity Kitchen Pittsburgh and
(33:30):
one of my favorite spots,Bottle Rocket Social Hall in
Allentown, and even though he'sbeen hard at work, we were able
to catch up and finally get thatcowboy cookie recipe.
Hey, everybody, we're joinedtoday with Rick Seback of WQED
in Pittsburgh.
Rick, when you were on the show, you gave me a present which
(33:52):
I'm so flattered.
It was your cowboy cookies andthey were made with the
different ancient grains fromWeatherberry Farm.
We've had a couple people ask,so I was just wondering could we
go through that recipe a littlebit more?
Rick (34:03):
Yeah, yeah, in fact I sort of know it by heart, I think.
I mean and it's funny I've beendoing them often now in Chris
Fennimore's kitchen at WQEDbecause there's a double oven
and I can do four trays ofcookies at a time.
That's a nice oven in there,yes, so I usually take two
sticks of butter and I do a cupof brown sugar and a cup of
(34:23):
white sugar, put those togetherand then add two eggs, sometimes
three eggs if I have them.
And Chris told me I remember hesaid let that run for a while,
it's always better to get moreair in at that point and then
you start the dry things and Iused to use all-purpose flour
and you still could two cups ofall-purpose flour.
(34:44):
But on these cookies that I'vemade most recently and I love,
I've been using a cup of speltflour and a half cup each of
emmer and einkorn flours, whichI got at Weatherberry Farm.
I just like the way they taste.
Doug (34:59):
They were delicious.
They were almost like a—I feltvery healthy eating these
cookies.
Rick (35:04):
Good good, yes, so then I add those flours.
Then, after that's incorporated, I usually add a ton of alcohol
.
Oh, I take a healthy tablespoonof my homemade vanilla extract,
which is just vanilla beans.
I learned to do this during thepandemic, when vanilla was so
(35:25):
expensive.
Yes, if you buy the grade Cvanilla beans, you can put them
in bourbon, you can put them invodka, whatever, and make your
own.
And what do you do?
Bourbon or vodka?
I did both, okay, and I have alittle of each left, so I do
that.
And then I do some Maggie'sFarm Rum, yes, and usually a
tablespoon of Grand Marnier,just because I love Grand
(35:46):
Marnier, and a Wigle Whiskey,because Weatherberry helps start
a bourbon at Wigle as well, andit's something valley, I can't
remember off the top of my head.
Doug (35:59):
I love these Pittsburgh connections though.
Yes, yes, I can't remember offthe top of my head.
Rick (36:02):
I love these Pittsburgh connections though.
Yes, yes, and I was surprisedthat you know, weatherberry had
something to do with a bourbonthat started at Wigles.
So that's like four or fivetablespoons.
My mom's recipe never calledfor booze and I think for a long
time, the vanilla extract wasit one tablespoon of vanilla
extract, and now I put four orfive tablespoons of some kind of
alcohol in the cookies and thensome.
(36:24):
Actually, this is the only likeprobably unexpected, I still
use a cup or two of crushedfrosted flakes.
Oh, my mother's recipe says useany cereal that's in the
cupboard Way to use up oldcereal.
But I do that.
I still some uh, crushedfrosted flakes in, but then I
(36:44):
used einkorn uh flakes and uhrolled spelt.
Okay, you can also just userolled oats and in fact they
make rolled oats at weatherberryas well, and that's what got me
out there.
First was rolled oats, then Iput all that in, and then I add
the fruits and nuts and the onesyou brought to me that day had
a ton of things.
Doug (37:04):
I think you had blueberries and-.
Rick (37:07):
Apricots.
Actually, that day did not havedried strawberries, which I
tried to get at Delalo's andJeanette, but they require it
chopped up and I didn't have thetime to chop them up, so I
didn't put strawberries in driedstrawberries.
But, yeah, apricots, raisinsand, uh, you know, oh, ginger a
candy ginger, which Icrystallized, oh yeah, yeah,
(37:30):
then I just hope that the uhkitchen aid can take all that
together.
And then my least favorite partof it all is just rolling it
into balls, and then I put thosein the fridge overnight, okay,
so that they are sort ofsolidified, and then, uh, using
chris's ovens at qed so I can dofour dozen at a time, I bake
(37:50):
them at 325 for about 15 minutes, okay, and I just you know?
Doug (37:55):
quick question do you leave them in that ball shape
when they go in the oven or doyou have to flatten them at all?
Rick (37:59):
I don't flatten them at all.
They, they spread out, theyspread out, perfect.
Yeah, I just watch them alittle bit.
In all cookies.
I tend to like them better alittle underdone than overdone.
Doug (38:09):
I think that's a trick, and then the ones you brought me
.
You finished them with a flakysea salt that I.
I think you got it.
Rick (38:16):
Steel city steel city salt company in millvale I love, and
it's a crystal flake salt, sogood.
Yeah, really made them.
Doug (38:24):
Excellent, Rick.
Thanks for the recipe, thanksfor the cookies and thanks for
being on The Pittsburgh Dish.
I thank you, Rick Sebak'slatest episode of Lucky to Live
in Pittsburgh premieres Thursday,S eptember 4th at 8 pm on WQED.
Do you have a recipe?
Share it with us.
Just visit our website atwwwpittsburghdishcom and look
(38:49):
for our Share a Recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description and if you wantto follow my own food
adventures, you can find me onsocial media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
(39:11):
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
Have you ever seen phyllo doughmade from scratch?
Probably not.
This week we visit Sinan Camozuof Sultan Döner Kebab and
Baklava downtown on 6th Streetto experience the process.
What refreshing wine has creptinto your picnics or porch
(00:22):
sipping this summer?
Catherine Montest shares one ofhers and if you want a cookie,
that's got it all.
Rick Sebak stops by to sharehis cowboy cookie recipe.
All that ahead, stay tuned.
The Pittsburgh Dish issupported by Family Table mom
inspired chef prepared mealdelivery.
(00:44):
Visit their website atfamilytablepghcom to see their
weekly menu and use code DISH20to save 20% off your first order
.
That's familytablepghcom andcode DISH20.
Now on to the show, and thisweek's lead interview is on
(01:06):
location.
Would you introduce yourself toour listeners and the name of
your business?
Sinan (01:13):
Absolutely.
My name is Sinan Camozu andwe're running Sultan Döner Gyro
and Baklava downtown Pittsburgh.
Doug (01:20):
Yeah, right here on 6th Avenue, on 6th Street.
Right, 6th Street, that's right.
Sinan (01:24):
Yes, that's 6th Street.
Doug (01:26):
The 6th Street Bridge and Sinan.
How long have you been open?
Sinan (01:31):
We opened during the pandemic.
You did 2021.
Yes, everything started openingagain the capacity, 25 capacity
.
You know, you remember thosestuff.
That's why we opened.
Doug (01:42):
What a time of life to open a new business.
Sinan (01:45):
It's a big risk, but we did it.
Yeah, yeah.
Doug (01:50):
Now, what is this Sinan?
Sinan (01:51):
This is butter, clarified butter we use for the baklava.
Doug (01:56):
This is like a couple of gallons of clarified butter and
it is completely clear,beautiful, it's clear yeah,
beautiful.
Sinan (02:03):
That's why everything makes us special.
Usually the butters they mixwith margarine.
Doug (02:11):
We just use pure water, pure butter, and can you tell me
again what you were sharingabout?
When you get to making thebaklava and the pistachio, where
do the pistachios come from?
Sinan (02:22):
So my wife's family has a pistachio farm back in Haas,
which is a town named Antep InTurkey, in Turkey.
Doug (02:30):
How many trees by the Syrian waters they have a couple
hundred trees there A couplehundred pistachio trees.
Sinan (02:35):
Pistachio trees they harvest there and I bring it
here to use for my art.
Doug (02:39):
Amazing.
It is amazing.
What a great in-law resourceright Absolutely Amazing.
It is amazing.
What a great in-law resourceright Absolutely.
We pay for it, of course.
Yeah, yeah.
Sinan (02:47):
It's fresh from tree.
Oh my gosh.
Doug (02:50):
Amazing, it is amazing.
And before you came from Turkey, you were telling me you were a
chef, right I?
Sinan (02:56):
graduated hotel management.
Yes, so I worked with thedifferent departments in the
hotel industry, hospitalityindustry, so I like the kitchen
is better yeah, so I start mycareer in the kitchen and I've
worked in different hotels inistanbul and some uh, the cost
of the hotels, like resorts.
(03:17):
and then, for the learningbetter english, I decided to
come to united states 2009.
Wow, that's what brought youhere.
That's why I came here.
I want to explain my foods,when I'm cooking, to my guests.
Usually my guests in the hotelindustry are Europeans or
(03:38):
Americans, so they were watchingand asking me a bunch of
questions I can't explain, so Iwas like I should better learn
English.
Doug (03:42):
That's why I'm here.
And when you were working inthose coastal hotels back home,
you were telling me offmicrophone that one of them was
sort of like an open windowconcept, like an open kitchen,
and that's why they would askyou so many questions.
Sinan (03:54):
So I had a work in a hotel in Istanbul.
Has an open kitchen withwindows.
The guests can see us when weare cooking or preparing our
foods.
Doug (04:03):
And you love that now here at Sultan Döner and Gyro I like
it.
Sinan (04:07):
that way, people are more comfortable and they can see
everything happening in front oftheir eye and all the delicious
seasoning adding your skillsand fresh products.
They're seeing it.
So it's a quiet experience.
I want to continue doing thesame thing.
Doug (04:26):
Yeah, yeah, that's what you're doing right here out
front.
We can see the, we can see thedonor spinning.
We can see you making the freshpita this morning, the turkish
pita.
It's delicious and I I can'texplain it, but it's different
than any other pita that I'vetasted.
There is a taste to the outsideof it that reminds me of like a
childhood memory, for me oflike a soda cracker oyster
crackers.
It's great, but it's still softand pillowy inside.
Sinan (04:49):
So what?
I tried to make that pita.
So my mother, when we werelittle, she was making a bread
from the oven stone oven, and itreminds me here with like pizza
crust, yes.
So I try to do the same thing.
I get the crust, make a pita,then I can fill with my
(05:10):
delicious meats in it to serve.
It still puffs.
It's beautiful, it does.
Yeah, it's supposed to be, yeahit has an opening space in
there.
Yeah, the softness, and you justfold in somebody.
We do falafel chicken don,which is lamb and beef mixed
gyro meat.
Doug (05:27):
Can we talk about doner for a second, because one of
your taglines is authentic donerand I don't know if a lot of
folks know what that means.
Does that mean the meat on thespit?
Does it mean the spit itselfand how it's cooked?
Sinan (05:42):
So the meaning of döner is spinning, spinning.
So in Greek they call gyro.
Yes, so, uh, Pittsburgh calledgyro, of course we do so, and
the Arab uh middle easterncountry is called shawarma so
all meaning the same thing.
When you translate to English,it's spinning, okay.
(06:03):
And that's what we do inrotating the cook.
So my dinner is why it'sdifferent is so we use fresh
source meat from local and weget our own lamb from the local
farm.
We slice it really thin and westack it our own.
We don't buy frozen no, notready from the restaurant, we
(06:26):
just grab it and put it in aspinning.
So we just do everything in ourhouse, back in the house, and
when we get the meats wemarinate it two days to get the
old flavor soak in and get thetenderness and we have a 70%
beef, 30% lamb lamb.
Doug (06:44):
So you're stacking the beef.
The beef is the majority, butthe lamb gives it that flavor,
right Flavors inside.
Sinan (06:50):
So that juice, so good.
The fat from the lamb coming,perfect Juicy tenderness.
Yes, smell, tasty, authentictaste.
Doug (07:00):
I will say too, the chicken one.
It was delicious.
Sinan (07:03):
So the chicken I have my own recipe, a marination system.
We use again thigh and chickenbreast.
Doug (07:11):
The thigh and the breast.
Sinan (07:13):
Correct, that's why we use the thigh juice.
Doug (07:16):
So much fattier and richer .
Exactly, doesn't dry out,exactly, but then the breast
lightens it up.
So it's just this beautifulcolor Combination.
Yeah, juicy, nice breast andthigh mixture and when I've had
it, the spinning, there is acrispiness on the outside which
actually reminds me of the bestcrispy chicken skin, even though
(07:36):
that might not really be whatit is, but it's so good, you got
it.
It's a beautiful.
Yes, so we've moved to the back.
This is where you make phyllo.
Sinan (07:46):
You eat my phyllo's though bacon in this backside.
Doug (07:50):
You insisted that I come back To your restaurant to see
how you make phyllo, because youyou were telling me that this
is not something people do.
Sinan (07:58):
Yeah, this is one of a kind Nobody does that other than
us.
Yes, so you you getting thechef the feel of those from the
chefs than us.
Yes, so you're getting the filodough from the chefs, the
grocery places Usually frozenright, this is how they make.
Yes, You're doing it fromscratch, from scratch.
The flours came from Turkeybecause there's some constant.
It doesn't have the flowers inhere, so we bring the flowers
(08:22):
from the back of the house, themachine I bring it from Turkey.
Doug (08:26):
This is an incredible-looking machine.
It has rollers, and you wereshowing me that the rollers get
hot.
So even in the back there's acooler and then there's a whole
other device there to keep therollers cool, so you get the
perfect consistency the sheetsare paper-thin, exactly.
Sinan (08:46):
So it's really important that the beams when they
circling, when they're takingthe filo out, it's get heat and
warmed.
So if it gets too warm thephyllo is going to cook and dry.
So that's why they put achiller inside to make the cool
the beams with the cold watercircling in there, then keep
continue getting the same doughfrom beginning to end all right.
Doug (09:05):
Well, let's let you go, because I know you want to get
started.
Sinan (09:07):
Yeah do you want to see the dough?
Doug (09:10):
yes, it's for to give our listeners a visual.
It's quite crumbly.
I'm surprised at how Less water.
Less water than you expect.
Sinan (09:18):
It has to be tough, like a pasta.
Doug (09:21):
Yeah, almost like a meal, More than a.
We don't have a ball of dough,no, no, no, not at all.
Sinan (09:29):
It's like a, it's like scrambled little tiny pieces.
Yes, so now I'm going to set upmy machine to run it.
So then we're going to see in asoon.
The phyllo is coming out.
Doug (09:39):
All right, I'm going to take some pictures too,
absolutely Okay.
So right now he's about to dropsome of the dough into the
hopper.
We're in a temperaturecontrolled room where he also
controls the humidity, so hegets that perfect consistency of
that paper thin phyllo dough ohhere we go.
Paper thin filo dough oh, herewe go.
(10:00):
Okay, so Sinan has turned onthe filo dough machine and it's
beautiful, like this wide ribbon.
You can actually see your handthrough it and there's this
continuous sheet.
You can tell he's done thisprobably hundreds of times.
(10:22):
I used two tons of flour already, oh two tons Since I bring this
machine here, and how long haveyou had the machine?
Uh, over a year now.
Okay, so, as the machine isgoing, he's adding like new
dowel rods to collect the doughand it's just spinning up We've
already done about three or fourand then from there he's going
(10:46):
to cut it into the smallerpieces he needs to make the
baklava or whatever else isbeing baked for the day.
Sinan (10:56):
For baklava it's like thinner.
When we Spaniko pita it's alittle thicker.
So we first get the baklava andthen I'm gonna change the level
size to make for the Spanikopita.
Doug (11:14):
You can tell you've had a lot of practice.
Sinan (11:16):
It is a lot of practice.
So I believe that 10 bags offlour with the garbage.
Doug (11:22):
Oh, just practicing, just practicing making mistakes and
doing again yes it's frustrated.
Sinan (11:28):
Two, three batch of dough are made and throw garbage.
Doug (11:32):
Uh-huh, how stressful like but it's a learning process
it's a learning process yes, andnobody else has this machine in
Pittsburgh.
No, no.
Sinan (11:41):
Even in the region.
Anyone in the region making.
I believe that they have.
One guy has it in Cleveland.
Doug (11:47):
Okay, so you don't have any close by competition making
homemade filo, it's not acompetition.
No no.
Sinan (11:58):
It's a lot of work and not many people want to do it,
so I love doing it.
This is my passion, this iswhat I want, this is my dream.
So, even if we make a littlemoney, that's my something.
I want to do you love doing it.
Doug (12:13):
Yeah, when we go out to the sweets bar and the coffee
bar, like the baklava and allthe other pastries, they're so
puffy.
And you were telling me thatthe reason they're so puffy is
because this is the homemadedough.
It allows it to get more airy,and our technique.
Sinan (12:33):
So instead of brushing it , we're spraying the butter
You're spraying the butter.
Doug (12:37):
So when you?
Sinan (12:38):
brush the butter on top the layers.
You stick each other so wespray the butter to make them
raise inside.
Doug (12:47):
They're so puffy, they're so rounded and delicious.
Sinan (12:50):
Different techniques.
We have to show them one day.
Doug (12:52):
Yes, I'll bring a film crew with me next time Hopefully
.
When the Pittsburgh dish goesto video.
Alright, he's starting nexttime.
Yeah, when the Pittsburgh dishgoes to video, all right he's
starting the machine back up.
Sinan (13:04):
And then next step, we're going to go start layering in
the face.
Doug (13:09):
He's taking the sheets and he's folding them into squares
with such a delicate touch andhe's weighing.
You have to feel this.
Yes, oh my gosh, it is likepaper, it's kind of like fabric.
It feels like those disposablegloves or something.
Oh, my goodness.
Sinan (13:26):
That's crazy.
So even if you put it together,it comes back apart.
Doug (13:31):
But it hasn't ripped at all either.
Sinan (13:32):
The reason is the starch we're using.
It's make them stop stackingeach other Amazing.
Doug (13:39):
You had virtually no waste here today.
Sinan (13:42):
No, there's no waste.
No, we don't waste much as soonas you learn the technique, as
soon as you know what to do.
Doug (13:48):
And what will you bake?
Uh, what will you bake next?
What will be the next thing?
Sinan (13:53):
It's gonna be nice fluffy baklava we're gonna come out
from that.
So now we're gonna just layerall those goods and then we're
going to cut it our style andthen we're going to bake that in
the oven.
So while we put it in the oven,we have to make a syrup ready.
That syrup has 4 kilogramswater, 5 kilograms sugar and
(14:17):
fresh lemon juice 2 lemon juices.
We use 2 lemons to get a juice.
That is your sweet syrup.
Sweet syrup and it has to bereached to some temperature.
Doug (14:26):
Yes.
Sinan (14:27):
So I'm not good with Fahrenheit.
I will give you the.
Doug (14:29):
Celsius.
No, no, no, that's okay, so wereach to 112 Celsius when we
boiling.
Sinan (14:36):
Then when the bak lava come out, the oven will be hot,
so hot soups going on top.
Doug (14:43):
Right and it kind of bubbles all around.
Sinan (14:45):
Yeah, yeah, it's like you can see, it's like a container
boiling.
Doug (14:50):
It's almost like a candy making process.
In a way, it's similar.
Yeah, there's such a timing andscience and everything, so much
technique to making it and allthis includes, again, the
temperatures change when theweather changes.
Sinan (15:02):
So in the wintertime you reach 112.
In the summertime you're okaywith 110 or 108.
And just one or twotemperatures take like 15
minutes, another 15 minutes toadd the boiler.
It doesn't reach thattemperature fast, so you need to
time it well while we put thebaklava into oven.
(15:26):
So, you need to plan when thebaklava came out.
Soup has to be ready.
Doug (15:34):
So, in addition to the baklava, what else are we making
with this dough, did I hear?
Sinan (15:39):
So we make Spanakopita.
Doug (15:40):
Span, I hear, so we make spinach pie.
Sinan (15:42):
Spinach pie In the Greek name is spinach pie.
Doug (15:46):
Yes.
Sinan (15:47):
You can make a lot of stuff.
We make cigar bread with it, somake a little bit thicker dough
.
Doug (15:52):
Cigar bread.
Sinan (15:53):
Cigar bread is like phyllo full with cheese and
parsley.
You fry it Looks like a cigar.
Doug (15:59):
Sounds delicious.
Yeah, I don't think I've everhad that one.
You should try it.
Sinan (16:03):
It's so beautiful.
Doug (16:05):
Any other savory pies like this that you make, you can do
a lot of stuff.
Sinan (16:09):
Yeah, so my wife makes a brex, so we're using potato and
ground beef.
Oh, so some for the vegetableoptions.
You just use just potato andpotato.
Doug (16:22):
Like a progi.
Yeah, this is very Pittsburgh.
Sinan (16:25):
It's Pittsburgh.
I'm sure the Pittsburgh isgonna like it if they try it.
Mm-hmm, the burleks and othersavories in the morning time may
be baked.
Doug (16:35):
Since you have been open since the pandemic, how has your
reception to the downtownPittsburgh been?
Sinan (16:43):
So I have to thank my neighbor.
The Cultural Trust, thetheaters and the cell phone, so
those are our.
Doug (16:53):
You're right across from the symphony, from Heinz Hall.
Sinan (16:55):
Yeah, so we have a lot of guests from cultural events yes
from san francisco, the, thetheaters, and then it's fans of
the team, sport fans yeah,you're right across the clemente
bridge exactly, and then wehave a beautiful organization.
It's like downtown partnershipyes so pdp, they are doing
(17:17):
always some events here tosupport the local businesses.
Doug (17:21):
Didn't you say Visit Pittsburgh is coming by.
Sinan (17:24):
We have partnered with Visit Pittsburgh.
They do some food tours andthey have stopped by the
visitors to our shop to tastethe baklava.
Doug (17:35):
So if somebody wants to, they should get on that Visit
Pittsburgh tour or they shouldjust come visit you.
Sinan (17:39):
They should just come and visit us right in the downtown.
Doug (17:42):
Of course.
What are your current hoursright now?
Sinan (17:44):
So we open 9 am, start preparing start serving around
10 (17:50):
30, 11am.
Everything is ready to go.
Doug (17:52):
So if someone wanted to come early enough and get
espresso and a baklava starttheir day the right way, exactly
, but the hot food comes closerto lunch.
Sinan (18:01):
Lunch time.
We start serving our donerkebab.
Doug (18:03):
Yes, are you closed any day of the week?
Sinan (18:07):
So we close on.
Doug (18:07):
Mondays Okay, mondays are the closed day.
Sinan (18:10):
Closed days is Mondays.
We have to take a one day off.
I used to be not closed at all.
Catherine (18:15):
Yeah.
Sinan (18:15):
And I figured out I have to do it, you have to.
Otherwise, even if I have anoff day, I'll be here.
Doug (18:21):
Well, we were trying to talk about when you could come
maybe interview with me, andyou're like you just need to
come here, it's better for me.
Well, it was.
This is so good.
I have not seen, I have neverseen filo dough made from
scratch and apparently not manypeople have because no one's
doing it.
Sinan (18:40):
Even not Not many people have.
Because no one's doing it, notmany Turkish people.
No, it's so unique.
This is Sinan Camozu of SultanDöner Kebab and Baklava, and you
are listening to PittsburghDish.
Doug (18:50):
What does your family think of this business?
Sinan (18:53):
My parents.
Doug (18:56):
They're still back in Turkey.
Sinan (18:58):
My dad visited me.
He was surprised how I wasdoing.
He didn't know that, so he wassurprised how talented and hard
work I'm doing.
So he supported me.
He stayed here and helped meout.
Oh yeah, my family alwayssupport me for everything I do
and I appreciate them.
So he sent me in the UnitedStates just one year, but I
(19:20):
didn't listen to him.
Doug (19:22):
Oh, he said you can come here for one year to learn the
English, but once you were hereyou stayed.
Sinan (19:26):
Year and year and years.
And then he's like I knowyou're not going to come back,
so we give up.
Doug (19:33):
What was food life like at home?
You said your mom used to makethe, the bread at home.
Was she the?
Main cook did you cook much asa youngster I?
Sinan (19:42):
was always helping her.
She was even saying that I havetwo sisters.
She was like you're moretalented than them.
Oh, so it was.
It was a good compliment for me.
Yes, I like to watch her learnfrom her her skill.
She's good with the dough.
Ah, the baking of bread.
(20:02):
Yes, baklava a produce.
We had a produce back in thehome you did.
We call them it's Manti Manta.
Yeah, she's strange to feelthose and then make a filling
with the potato and caramelizedonion mixed Delicious, so
filling with it and then cookingon the boiling hot water,
(20:24):
getting some butter, meltedbutter, on top and be reading.
Doug (20:28):
That's very close to a pierogi, probably thinner.
Sinan (20:31):
She has several sheets.
The sheets is thicker than yeah, probably thinner.
She used several sheets.
The sheets is thicker than yeah.
So then when I came to UnitedStates, first when I was
shopping for myself in thegrocery shops, I get the
pierogis, because it was tookind of like close to me, so I
just picked the pierogi box andcook it how we cook in the home,
so I eat it so I see your wifehas started making the spinach
(20:53):
pie, is that right?
No, she started layering thephyllos for the baklava.
Oh, baklava.
So we're doing everythingtogether.
Doug (21:02):
I love it.
It's a family affair.
Sinan (21:05):
And my kids.
Doug (21:06):
I saw your kids running around out in the morning.
Sinan (21:09):
Hopefully this week she's going to start doing school.
Doug (21:12):
We will have one kid here.
Oh, my goodness.
Fatma, Sinan was telling methat the pistachios come from
your family.
Rick (21:20):
Yes.
Doug (21:20):
Yes, they're beautiful.
She's putting butter down onthe pan and she's got this huge
prep box of crust pistachio.
And the green color is justamazing.
It's so vivid.
Sinan (21:35):
So I grew up with helping my mom and dad with everything
they do.
I was the oldest kid in thehouse, so that's given me a work
ethic.
So my dad, anytime he was aconstruction worker, so anytime
he's going to work he'd come tomy door, the door.
(21:55):
He's like I'm ready to go and Ijust run, get ready to catch
him so it's giving me like youhave to get up early.
Yes, stop walking, then I getthat work ethic from my dad.
So that's why I bring my kidshere even they're just playing
around and hanging out, yeah, orgiving them some little jobs.
I want them to get that workethic, work ethic.
(22:18):
Yeah, they have to come work,earn.
In this way they can appreciate.
Doug (22:24):
And it's also family time, though, too, like real family
time, you're still together.
Sinan (22:28):
I can't forget me and my my dad working in construction,
hard work, yeah, I was justgiving him a little things like
what he needed handy things,yeah, but that was my favorite
time.
Good memories.
Doug (22:40):
Exactly, you know me and my dad hanging out together and
you have little kids and theygrow up in a flash.
So savor the moment, right, doit so we don't have much time.
Sinan (22:50):
when you were cooking, you know that yeah always busy,
so now I have opportunity tobring my kids here and spend
some time with them.
It's so great, and then theycan get some talent from us.
That'd be awesome.
Doug (23:01):
Yeah, keep it going.
Exactly, Sinan, I know you lovethis phyllo making.
What do you see for the future?
You've been open for over fouryears now.
Sinan (23:13):
My plan for the future is to make this baklava a bigger
operation, yes, and sell it allover the United States.
Doug (23:23):
Become more wholesale.
Sinan (23:25):
Exactly, that's what.
I'm planning, that's what I'mtrying to do.
Doug (23:28):
I do see a new oven back here too, so you're expanding
operations just here.
Sinan (23:32):
Yeah, so we had a front oven.
You were making the pita todayMaking a pita bread expanding
operations just here.
Doug (23:35):
Yeah, so we had a front oven.
Sinan (23:36):
You were making the pita today, pita bread and baklava at
the same time.
When we make baking a baklava,it takes a couple of hours to
finish.
So in that time I have to holdother projects.
Doug (23:47):
So I find out if you get an oven back so I can continue
cooking for the customers in thefront and not bother at all and
bake baklava in the back andyou were also telling me you
bake twice a day because youbake pita in the morning, but
then you also bake it later inthe day because you want it to
be fresh.
Is that right?
That's what we're doing.
Sinan (24:06):
So instead of making all pita for a day in the morning, I
serve for lunch and then I doit for the dinner.
Doug (24:15):
You do another baking batch for dinner, another batch
for the dinner.
My goodness.
Sinan (24:19):
So in this way, my customers get always fresh and
soft pizza bread instead of justcold and dry.
I love it.
It's so delicious.
So when we first make our donerkebab, I grab a sandwich from
the traditional pizza bread,make a sandwich and eat it.
It didn't give me a quiet taste.
The traditional pizza breadMake a sandwich and eat it.
It didn't give me a quiet test.
(24:39):
I wanted to be, so I decided tobuy an oven to make my own
pizza bread.
Doug (24:43):
All of the breads, all of the filo, all of the sweets are
all being made here.
The donor is all beingmarinated.
You were telling me too, youalways have backups, because
everything takes two days tomarinate.
So you were like I've gotbackups upon backups.
Sinan (24:57):
Especially our location.
So, I have a few restaurants Iknow in New Jersey area.
They are easy to reach theresources because they are
bigger and where everything'shappening.
So me and like a little bitinside the United States thinks
it's a little hard to reach.
So I have to have a backup planfor everything.
Yeah, backup meat sourcecompany.
(25:19):
Backup butter company.
Backup flours company.
Oh, my gosh, so you have tohave a plan B, even plan C.
Doug (25:30):
Although you have to source those ingredients, any
other folks in the area thatyou've become friends with that
also own restaurants so you mustknow that there's a.
Sinan (25:38):
There's a nice french breakfast place in Shadyside,
it's Cafe Moulin.
Uh, they are my friends.
Uh-huh, we came the same timehere.
Doug (25:49):
He's really a hard-working , good businessman you were also
telling me about uh, Jillian'sright, you just met the folks at
Jillian's the jillian's.
Sinan (25:59):
They so sweet, especially the.
The chef orders from us and his, his wife he was busy, his
wife's come and pick it up, soand supporting our business all
the time you were telling me uh,before we recorded that coming
here it felt a little harder, alittle closed off.
Doug (26:19):
But now you know more of a network of other restaurateurs
and folks in the food industry.
Sinan (26:25):
So when we start looking to start our own business, the
Pittsburgh community is reallyclose and people seems like know
everybody know each other.
So, if you don't know the rightperson, it's kind of tough to
get in because they don't knowyou.
So what is your skills?
You're new here.
That's why I think the pandemicgive us an opportunity to find
(26:49):
a location to start, becauseeveryone is closing.
It was a risk for me to get in,but I did take it as a risk,
and now it panned closing.
It was a risk for me to get in,but I did take it there, and
now it panned out.
It turns out beautiful and Imet wonderful Pittsburghers who
helped me out for growing, asour friend Ellen.
(27:09):
She came to make a video andjust posted on her social media.
Doug (27:13):
This is our friend Ellen Kotzin of Pittsburgh Hills,
people, might know her from thatexactly.
Sinan (27:18):
Yeah, she's amazing.
She came here once a while whenshe was around here, always
come and dine and try to supportme and then she should make a
video and post it and that'shelped me a lot.
And then we have Hal Klein yesso who works in Post Gazette.
He came writing a few articlesfor us, so he sees the potential
(27:39):
of the business that time.
Doug (27:41):
And that's really helped you kind of with that beginning
start.
Four years later, how does itfeel being part of the community
?
Sinan (27:47):
So now my guess is they know when they come into
downtown they're going to stopby the sultan, our beautiful
neighbor, the symphony culturaltrust and pdp.
Yeah, Hal Klein and thenPittsburgh Hills.
They, they shared us and thenthey people start knowing us.
(28:09):
I love that, so I think it'sgonna be now easy to reaching my
manufacturer in the future.
Catherine (28:16):
So that's what's next .
Is that?
Doug (28:17):
wholesale goal yeah.
Sinan (28:19):
I don't know when it's going to happen, but I'm working
on to get Nutrition labels formy baklava, my feta and my pita
bread and we're going to make aTurkish flatbread.
So we're going to make that infactory.
You try to give.
Hopefully.
That's what my goal is.
Biggest goal is to give theGiant Eagle.
Doug (28:37):
Well, we might know some people We'll have to talk to
Giant Eagle.
Sinan (28:39):
Yeah, that'd be helpful.
So I'm going to try to reachthem out, show them my products
and then hopefully you can getfrom your local giant eagle
store my fresh baklava.
Doug (28:50):
Sinan, I love that.
Sinan (28:51):
That's my goal.
Doug (28:56):
That's my goal.
Yeah, that's what I'm going todo.
Hopefully we're going to makeit.
I think you will.
So, Sinan, before we end today,could you remind everyone of
your social media handle?
I know you guys are active onInstagram, as well as your
website.
Sinan (29:08):
So they can reach out at sultandonerkebabpitt.
com, our website.
That's sultandonerkebabpitt.
com, our website.
And sultandonergyro on Facebook.
If they write it there, theywill see it and Instagram same
thing, sultandonergyro.
Doug (29:23):
Your wife is very active on there and I think she likes
The Pittsburgh Dish.
She likes everything I post.
Sinan (29:28):
She follows everybody.
She tries to post our foods.
Doug (29:33):
You do a great job.
She doesn't want to be on.
Sinan (29:35):
Without her, I don't think I can reach this point,
having a strong wife next to you, yeah, you guys are partners in
this, we are partners oneverything, yeah, life.
So I appreciated her standingwith me.
She's just always with me.
Doug (29:54):
She's busy here over in the corner making pies, so she's
not talking to us.
I have one final question foryou.
The name of the show is ThePittsburgh Dish.
Okay, what's the best dishyou've had to eat this past week
?
Sinan (30:10):
Not gonna lie, I eat best döner kebab in our restaurant.
That's my favorite dish and mychef.
Doug (30:18):
he start doing bowl with the doner and rice, serving it
in a bowl with rice.
Sinan (30:24):
That's my favorite because he make a nice hot sauce
homemade hot sauce.
Ooh, Serve it rice meat, lamb,gyro meat, some salad next to it
.
That was my best dish.
Doug (30:38):
Best dish You're here six days a week.
It should be.
Sinan (30:42):
I'm so excited Next week I'm going to share with you.
The next week she make aTurkish pierogi.
We were talked about it.
Oh yes, the manti with fillingground beef in it.
Yes, I'm so excited.
Next Monday she's going to makeme that dish.
Doug (30:56):
Okay, so that will be the best bite next week, next week
yeah, so we schedule our nextweek dish too.
Sinan, thank you so much foryour time today.
Thank you, Doug.
Thank you for being on ThePittsburgh Dish and showing me
how to make phyllo.
Sinan (31:11):
Thank you being here and I appreciated you supporting us.
Doug (31:15):
Thanks again to our friend Ellen Kotzin of Pittsburgh
Hills for connecting us to theCamozu family and everything
they have going on at theirrestaurant Up next, what wine
has become a hit for thissummer's picnics or porch
sipping?
Catherine Montest of your FairyWine Mother has a go-to.
Hey everybody, we're joinedtoday with Catherine Montest of
(31:37):
your fairy wine mother.
Catherine, you're always goodfor giving us recommendations.
I was just wondering, as we'rein these warmer months of the
year, what wine is on your radar.
Catherine (31:47):
Well, in the summer months, because we're feeling
all hot and sticky, you want awine that's light and bright and
crisp and maybe even has somefloral notes, and Albarino is a
white wine that you can get fromSpain, Portugal or even here in
the US.
Washington and Oregon arecreating beautiful Albarinos.
They are fabulous.
(32:10):
It is a little citrusy, it'sdry, it's got a little bit of
minerality or salinity to it, ohyes, and it pairs well with
almost everything.
It sounds like a great picnicwine.
It really is.
If you're eating any kind ofseafood, it goes great also with
salads and all kinds of freshvegetables.
(32:32):
Really a lot of the way youwant to focus on eating during
the summer when you're not at abarbecue.
Yeah.
Doug (32:38):
I think I've picked up an Albarino before and part of the
things that I liked about it wasthat sort of easy drinking and
easy pairing with whatever yourpicnic food of the moment is.
Catherine (32:49):
It's just such a food-friendly wine, but it's not
a food-only wine.
Doug (32:53):
It can really stand on its own as a porch sipper, if you
will, oh well we love thatAbsolutely, so Albarino is on
your radar for this summer, youbet it is.
Thanks, Catherine.
Catherine (33:05):
My pleasure Doug.
Doug (33:07):
You can learn more about Catherine and her services at
her website,yourfairywinemothercom.
When we last talked with RickSebak a few months ago, he
brought the most deliciouscowboy cookies.
Since then he's been busy withhis next episode of Lucky to
Live in Pittsburgh, whichfeatures the Weirton Chicken
Blast, the Lenten Fish Fry atCommunity Kitchen Pittsburgh and
(33:30):
one of my favorite spots,Bottle Rocket Social Hall in
Allentown, and even though he'sbeen hard at work, we were able
to catch up and finally get thatcowboy cookie recipe.
Hey, everybody, we're joinedtoday with Rick Seback of WQED
in Pittsburgh.
Rick, when you were on the show, you gave me a present which
(33:52):
I'm so flattered.
It was your cowboy cookies andthey were made with the
different ancient grains fromWeatherberry Farm.
We've had a couple people ask,so I was just wondering could we
go through that recipe a littlebit more?
Rick (34:03):
Yeah, yeah, in fact I sort of know it by heart, I think.
I mean and it's funny I've beendoing them often now in Chris
Fennimore's kitchen at WQEDbecause there's a double oven
and I can do four trays ofcookies at a time.
That's a nice oven in there,yes, so I usually take two
sticks of butter and I do a cupof brown sugar and a cup of
(34:23):
white sugar, put those togetherand then add two eggs, sometimes
three eggs if I have them.
And Chris told me I remember hesaid let that run for a while,
it's always better to get moreair in at that point and then
you start the dry things and Iused to use all-purpose flour
and you still could two cups ofall-purpose flour.
(34:44):
But on these cookies that I'vemade most recently and I love,
I've been using a cup of speltflour and a half cup each of
emmer and einkorn flours, whichI got at Weatherberry Farm.
I just like the way they taste.
Doug (34:59):
They were delicious.
They were almost like a—I feltvery healthy eating these
cookies.
Rick (35:04):
Good good, yes, so then I add those flours.
Then, after that's incorporated, I usually add a ton of alcohol
.
Oh, I take a healthy tablespoonof my homemade vanilla extract,
which is just vanilla beans.
I learned to do this during thepandemic, when vanilla was so
(35:25):
expensive.
Yes, if you buy the grade Cvanilla beans, you can put them
in bourbon, you can put them invodka, whatever, and make your
own.
And what do you do?
Bourbon or vodka?
I did both, okay, and I have alittle of each left, so I do
that.
And then I do some Maggie'sFarm Rum, yes, and usually a
tablespoon of Grand Marnier,just because I love Grand
(35:46):
Marnier, and a Wigle Whiskey,because Weatherberry helps start
a bourbon at Wigle as well, andit's something valley, I can't
remember off the top of my head.
Doug (35:59):
I love these Pittsburgh connections though.
Yes, yes, I can't remember offthe top of my head.
Rick (36:02):
I love these Pittsburgh connections though.
Yes, yes, and I was surprisedthat you know, weatherberry had
something to do with a bourbonthat started at Wigles.
So that's like four or fivetablespoons.
My mom's recipe never calledfor booze and I think for a long
time, the vanilla extract wasit one tablespoon of vanilla
extract, and now I put four orfive tablespoons of some kind of
alcohol in the cookies and thensome.
(36:24):
Actually, this is the only likeprobably unexpected, I still
use a cup or two of crushedfrosted flakes.
Oh, my mother's recipe says useany cereal that's in the
cupboard Way to use up oldcereal.
But I do that.
I still some uh, crushedfrosted flakes in, but then I
(36:44):
used einkorn uh flakes and uhrolled spelt.
Okay, you can also just userolled oats and in fact they
make rolled oats at weatherberryas well, and that's what got me
out there.
First was rolled oats, then Iput all that in, and then I add
the fruits and nuts and the onesyou brought to me that day had
a ton of things.
Doug (37:04):
I think you had blueberries and-.
Rick (37:07):
Apricots.
Actually, that day did not havedried strawberries, which I
tried to get at Delalo's andJeanette, but they require it
chopped up and I didn't have thetime to chop them up, so I
didn't put strawberries in driedstrawberries.
But, yeah, apricots, raisinsand, uh, you know, oh, ginger a
candy ginger, which Icrystallized, oh yeah, yeah,
(37:30):
then I just hope that the uhkitchen aid can take all that
together.
And then my least favorite partof it all is just rolling it
into balls, and then I put thosein the fridge overnight, okay,
so that they are sort ofsolidified, and then, uh, using
chris's ovens at qed so I can dofour dozen at a time, I bake
(37:50):
them at 325 for about 15 minutes, okay, and I just you know?
Doug (37:55):
quick question do you leave them in that ball shape
when they go in the oven or doyou have to flatten them at all?
Rick (37:59):
I don't flatten them at all.
They, they spread out, theyspread out, perfect.
Yeah, I just watch them alittle bit.
In all cookies.
I tend to like them better alittle underdone than overdone.
Doug (38:09):
I think that's a trick, and then the ones you brought me
.
You finished them with a flakysea salt that I.
I think you got it.
Rick (38:16):
Steel city steel city salt company in millvale I love, and
it's a crystal flake salt, sogood.
Yeah, really made them.
Doug (38:24):
Excellent, Rick.
Thanks for the recipe, thanksfor the cookies and thanks for
being on The Pittsburgh Dish.
I thank you, Rick Sebak'slatest episode of Lucky to Live
in Pittsburgh premieres Thursday,S eptember 4th at 8 pm on WQED.
Do you have a recipe?
Share it with us.
Just visit our website atwwwpittsburghdishcom and look
(38:49):
for our Share a Recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description and if you wantto follow my own food
adventures, you can find me onsocial media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
(39:11):
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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