Author: Vera Abitbol. Ingredients 17 phyllo sheets 6 oz. For the topping 3 oz shelled pistachios. Instructions Syrup Boil water and sugar for 5 minutes. Turn off the heat and add the honey, lemon juice and rose water.
Set aside. Roast all the nuts separately and grind to coarse powder. Set aside 3 oz g of shelled pistachios for the topping. Mix all the remaining nuts. Stir in 4 tablespoons 50g of butter, rose water or orange blossom, cinnamon, and sugar. Mix well and set aside. Cut all the filo sheets in half and adjust the size according to the size of the pan you use you will get 34 sheets.
Butter the pan. Using a pastry brush, coat 15 sheets with melted butter and accurately place them one above the other. Spread half of the nut filling. Butter 10 more sheets one by one and place them exactly on top of one another. Spread over the remaining filling. Finally, butter 8 leaves and deposit them accurately one above the other. Butter the last sheet and use to fill the edges if necessary.
Coating the entire surface of the baklava with butter. Trim a phyllo sheet to fit on the bottom of a lightly greased baking sheet. Brush with melted butter. Repeat this process several more times, lightly brushing with butter between layers. These bottom layers will provide a sturdy base for your baklava. Pour one-third of the nut mixture over the top layer of phyllo.
Repeat this process two more times, until the nut mixture is gone. Pop it in the fridge for 10 minutes to make it easier to cut. While your baklava is chilling, combine honey, lemon juice, sugar, and water in a saucepan. Boil then simmer to create a thick syrup. According to this report baklava was baked in the Palace in Baklava elaborated from a simple pastry into a dessert which needed skill in order to please the dignitaries and the rich people. Till the 19th century baklava was thought-of as a luxury; which only the very wealthy could afford.
People would bake baklava only on special occasions, and religious events or wedding. However, the times have changed so much now that giving a baklava gift basket or baklava business gifting is just a click away and you can buy baklava online anytime. Although the exact baklava origins remain divisive; it is an undeniable certainty that baklava was enhanced every time there was wind of change in The Middle East or Near East.
It mesmerized their taste buds. They brought the recipe to Athens. The Armenian Influence — When the baklava was discovered by the Armenian merchants on the Eastern border of the Ottoman Empire located on Spice and Silk Routes they integrated cinnamon and cloves into the texture of baklava.
The taste changed in subtle nuances as the recipe started crossing borders. The Turkish Influence — As the Ottomans invaded Constantinople to the west; they also expanded their eastern territories to cover most of ancient Assyrian lands and the entire Armenian Kingdom. Cooks and pastry chefs who worked in the Ottoman palaces contributed enormously to the interaction and to the refinement of the art of cooking and pastry-making of an Empire that covered a vast region.
Towards the end of 19th Century, small pastry-shops started to appear in Constantinople and in major provincial capitals to cater for the middle class. Just like there is difference of opinion over baklava origins, the source of the word baklava is also disputed. The word baklava entered the English language in , a borrowing from Ottoman Turkish. Bayla- itself in Mongolian is a Turkic loanword.
The name baklava is used in many languages with minor phonetic and spelling variations. Baklava is popular across the Middle East but also in other countries and cultures preparing it with different variations:. At the turn of the last century immigrants from different regions flocked to America and brought their culture and heritage along. Those who migrated would only prepare baklava on very special occasions, making Phyllo by hand and filling it with nuts harvested from their new homeland.
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