FLAKY MIDDLE EASTERN BAKLAVA

Here we go again, contemplating who was first to come up with a delicious recipe claimed by different ethnicities. This time the dish in question is baklava. So who is responsible for this tasty treat, the Greeks, or the Turks? I guess it depends on who you ask. Most would say that the Turks are responsible for this sinfully delicious dessert. But I’m sure the Greeks would disagree. I guess no matter who is responsible for this yumminess, there are some distinct differences between the two. In the Middle East “baklava” is pronounced “baklawa.” But besides the name variation, there’s also a variation in the ingredients. While Greeks drench their baklava in honey, a simple syrup is used in the Middle East. Greek baklava is flavored with cinnamon, and Middle Eastern baklawa is flavored with cardamom and rose water. There’s no arguing that both are delicious, however, I’m partial to Middle Eastern baklava.

Luckily, you don’t need any fancy tools or kitchen gadgets to pull off the perfect home-made Middle Eastern baklava. All you need are a few items: a 9″ x 13″ lasagna pan, and a pastry brush for buttering the fillo dough. Oh yes, you’ll also need some kitchen towels to keep the fillo dough covered as you work. This keeps the fillo dough from drying out. So, are you ready to start? Gather your ingredients and let’s get this show on the road!

INGREDIENTS

• Syrup
• 1 cup water
• 1 cup sugar
• 1/3 cup honey
• 1 tsp.  lemon juice
• 1 1/2 T. rose water
• Baklava
• 1 1 lb. package fillo dough
• 3 cups nuts (a mix of pistachios, walnuts, and almonds)
• 1/3 cup sugar
• 2 tsp. cardamom
• 1/2 tsp. cinnamon powder
• 3/4 cup butter clarified
• middle eastern baklava

INSTRUCTIONS

1. Syrup
2. Mix the syrup ingredients (except for the lemon juice and rosewater) in a saucepan until the sugar is dissolved. Bring to a boil, then simmer for 25 minutes. Mix in lemon juice and rosewater and cook for 5 more minutes. Set aside to cool.
3. ........................

for full instruction please see : hildaskitchenblog.com

Share this post