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"Instead of using the traditional recipe of honey I'm going to use—to make it a Canadian thing—sugar, maple sugar syrup, which is made in our village where our family farm is here in Quebec... It's a very special thing, you know, it makes it uniquely Canadian when you serve pakhlava with maple syrup as opposed to honey, which is a lot more expensive, or with what usually, what they usually do in Syrian pastry shops. They do it with sugar cane now."

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