Stuffed grape leaves, or Dolmas, which my wife made, one set with rice, another with meat. Delicious!
My wife's grandmother made baklava, even more labor-intensive in the old country, where the thin layers of pastry. fillo (fee-low) were made by hand. We made baklava in her kitchen, placing a sheet of pastry in the pan and coating it with clarified butter, layer by layer, a total of twenty layers total.
Grandma, I asked, What happens if you put all of the sheets of fillo down at once and dumped a lot of melted butter on them? Grandma looked at me like I was crazy. We tried it. Turned out that you could not distinguish any difference. I was an American trying to be more efficient, not understanding that the point of making baklava is that it is a social event, not a task to be rushed through.