Ingredients

How to make it

  • 1-prepare syrup by mixing sugar and water over medium heat till sugar dissolves,add the lemon juice and leave to simmer for 8-9 minutes.cool.
  • 2-Preheat the oven to 380F,and grease a 26cm oven dish with melted ghee.
  • 3-Spread one phyllo sheet on the dish and brush it with melted ghee till all covered,repeat this step with 6 sheets.
  • 4-Mix together the walnuts,sugar and cinnamon and spread them over the sheets in the dish.(some people like to add 1tbsp ghee to this mixture,I DON'T)
  • 5-cover the mixture with another phyllo sheet and brush it well with ghee,repeat the step for another 4 times.
  • 6-Using a sharp knife,make diagonals cuts in the dish and again brush the surface with ghee.
  • 7-Bake for 30-35min. till golden in color.take out of oven and pour the cold syrup over the dish.Leave to cool for 30 minutes and then drain it from the extra syrup.

Reviews & Comments 43

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  • Good4U 8 months ago
    Reviewed in IMI
    Ahmeds Baklawa
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  • areeeen 4 years ago
    THIS SWEET IS ONE OF MY FAVOURITES
    MY MOM HASNT MADE THIS IN FOREVER, SO IM GONNA MAKE IT FOR MY FAMILY
    I LOVE THISSS
    THANKYOU !
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  • lebneneh_tarikjdeidi 4 years ago
    The origin of baklawa is not important because it became part of the food culture of Greeks, Turks, Syrians, Palestinians, Bosnians, Lebanese, Egyptians, Arabs since HUNDREDS of years ago, its not like anyone of us started using it recently and then stole it (like israel does with other peoples food that they name "israeli" because they are a state based on falsehood), but all of us Greeks, Middle easterners, Turks (and ottoman ruled european countries) have used baklawa for such a long time so its not fair that just one of us get to take credit for it.
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  • littlestar 5 years ago
    Hi Ahmed,
    Your version of Baklava seems nice tough, but i guess Jimrug1 summarized history of Baklava best..
    All these countries close to each other so of-course they inspired from each others. As being a Turkish person, i can say only, our version is based on syrup, pistachios or walnut. And our chefs are famous with open each pastry sheet as thin as, which you can see the person on other side :) also we use 40 sheets to make it, which makes it more challenging. Anyway that's wonderful dessert of all times :)
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  • pokeywinkel 5 years ago
    My family loves this stuff. I seem to never make it right though. I might try to make in a pan like you did. My husband and I lived in a Medialeastern culture in Dearborn, Michigan, United States, for almost 5 years. We bought this stuff at the shop all the time. I know that it will be cheaper to make it. Thanks for the recipe.
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  • alp26 5 years ago
    Looks like the best baklava I've seen
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  • sunflower48386 5 years ago
    You are the king! love the post. thanks
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    " It was excellent "
    minitindel ate it and said...
    Wow ahmed so many comments you are a king of desserts my friend loving all your fabulous recipes .............

    mini
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    " It was excellent "
    gourmetana ate it and said...
    Ahmed, I made your baklava recipe this afternoon and just tried a piece! Loved it!! Really... I don't even have the words to describe how amazed I am with the result. Thank you for sharing your wonderful recipe. Now I will share some with my neighbour!! :)
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  • edina 6 years ago
    I just had a piece of baklava! And Bosnian baklava is sooooo delicious! Especially the one we make for holidays!
    Eid Mubarak, Ahmed!
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  • yasemin 6 years ago
    Other claims about its origins include: that it is of Assyrian[6] origin, dates back to ancient Mesopotamia, and was mentioned in a Mesopotamian cookbook on walnut dishes; that al-Baghdadi describes it in his 13th-century cookbook; that it was a popular Byzantine dessert.[7][8] But Claudia Roden[9] and Andrew Dalby[10] find no evidence for it in Arab, Greek, or Byzantine sources before the Ottoman period.

    One of the oldest known recipes for a sort of proto-baklava is found in a Chinese cookbook written in 1330 under the Yuan (Mongol) dynasty under the name güllach (Buell, 1999). "Güllaç" is found in Turkish cuisine. Layers of phyllo dough are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan.


    A typical baklava, sweetened with syrup.
    [edit] Etymology
    The word baklava entered English from Turkish;[11][12] it is sometimes connected with the Arabic word for "bean" (بقلة /baqlah/), but Wehr's dictionary lists them as unrelated. Akın and Lambraki [13] state that the word baklava entered into Arabic from Turkish. Buell (1999) argues that the word "baklava" may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v. Baklava is found in many cuisines, with minor phonetic variations on the name.

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  • yasemin 6 years ago
    the best baklava is the one not made from filo dough but its fresh daily rolled thin pastry it called Yufka In Turkish.
    people in Turkey would not eat filo dough baklava
    its hard and steal..baklava should taste like butter in your mouth not like cardboard paper.. like the one made made with fillo dough.. also egyptions call filo dough gullac wich is originated from Turkish languages
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  • pieplate 6 years ago
    Looks luscious. The drops of lemon juice sound like a very good idea.
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  • leonora5 6 years ago
    Of all the things one can eat on this planet, this has to be the best in my eyes! Hmmmmm
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  • conner909 6 years ago
    Ahmed, I love baklava and have not made it in years! Am bookmarking for future use!
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    " It was excellent "
    jimrug1 ate it and said...
    Hi Ahmed, I think this kind of sums it up..

    Ask the Greeks and they will say: "The Lebanese stole the recipe."
    Ask the Lebanese and they will say: "The Greeks stole the recipe."
    Ask the Turkish and they will say: "Our Pashas and Viziers (rulers) owned the recipe"
    Ask Armenians and they will say: "We invented and improved the recipe" (with spices)
    Ask all of them and they will say: "Our baklava is better than all the rest" and "Our pronounciation is the correct pronounciation of the word Baklava."

    We pronouce it Ba'lwava.. ;-)

    Take care my friend Jim

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  • czekit7 6 years ago
    I've been looking for a recipe on how to make this. Thank you for the addition.
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    " It was excellent "
    2muchmuffintop ate it and said...
    OH MY GOD!!!! i love this i just got really exicited lol i wish you were my neighbour you have the best recipies
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  • vicschick 6 years ago
    This looks amazing...I've only had it from a bakery around the way...WHAT IS GHEE?....will the butter work just as well?
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  • momto4 6 years ago
    Wonderful dessert! One of my favs! Thanks for sharing ...now I hope it turns out as great as yours looks!
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