Recipe

Baklawa Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 2 years, 1 month ago Baklawa is a turkish dessert sweet,so famous in middle east.I think it's origin is turkey but in my opinion the Egyptian are the best to make it. Prep:10m Cook:25m Servings:8	Ahmed1
	crusty and sticky

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Ingredients

Syrup

1 1/2 cups sugar

3/4 cup water

few lemon dropps

1 pack phyllo sheets.

1/2 cup melted ghee or butter.

1/4 cup walnuts, chopped.

30 grams raisins.

1 tsp cinnamon.

3 tbsp sugar.

Directions

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.

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Comments

mystic_river1 2 years, 1 month ago said:
I love it! Thanks for the post and welcome to our kitchen. Joymarie

mystic_river1 2 years, 1 month ago said:
Oops did a double sorry

recipediva 2 years, 1 month ago said:
A favorite pastry of mine. Thanks for sharing.

berry 2 years, 1 month ago said:
I love Baklawa too... and excellent picture you posted here!

nanny 2 years, 1 month ago said:
The picture makes my mouth water.One of my favorite dessert.Thanks

bitsyskitchen 2 years, 1 month ago said:
Ive never seen this made with raisins before. Sounds great. I dont see the measurements for the sugar and water to make the syrup..

linebb956 2 years, 1 month ago said:
This will be a first try for me.. I used to be able to buy this and lots of eastern foods in Michigan.. Here in this area of Texas.. No.. and I do miss them..
Will try this next week...
Looking forward to learning more from your recipes...
Thanks!

ivy 2 years, 1 month ago said:
Hi, Your Baklavas looks great but I am sorry to disappoint you because baklavas is Greek and neither Turkish nor Egyptian. The word baklavas is in ancient Greek and it means "to cut into pieces". The Turks took it from Byzantium when they seized and conquered Constantinople in 1453. A lot of other recipes of Greek origin have been passed to Turkish cuisine. And by the way do you know a Turkish word for Phyllo?

indian chef 2 years ago said:
Hey ahmed!!! baklawa is my fav desert!!!! wud love to try it. the recipe sounds really simple. what is phyllo??is it readily available in the supermarkets?? is it somehting like the pastry sheets??

dona 2 years ago said:
I AM SORRY TO DISAPPOINT YOU BUT BAKLAVA IS GREEK ORIGIN
AND THE GREEKS MAKE THE BEST BAKLAVA
PHYLLO IS GREEK WORD ALSO AND IT MEANS SHEET

caramia 1 year, 12 months ago said:
Great Post .....and I agree egyptians make it better

lor 1 year, 12 months ago said:
Good Morning Ahmed and again, another wonderful recipe from you. I was introduced to Baklava when I was very young and I loved it then as much as I do now. Great ingredients, great recipe!!! Thank you!

dragonflylady13 1 year, 12 months ago said:
This is my husband's favorite dessert. I never thought to try it myself, but your recipe sounds so easy, I will have to give it a shot!!!

greekgirrrl 1 year, 10 months ago said:
Baklava is Greek!!! Well, really, who cares? The fact is it's delicious!!! Thanks for making me laugh!

annieamie 1 year, 10 months ago said:
Ahmed! Thanks for posting your baklava recipe. I tried making the cigar-shaped rolls and will stick with the classic version made in a pan in the future. This is a good recipe and the addition of the raisins should make it even better. Thank you for sharing!

tinadc 1 year, 10 months ago said:
As I love greek foods its gr8 to get another way of making baklava. I normally make it single servings. Thanx for accepting the invite by the way.

lunasea 1 year, 10 months ago said:
Outstandingly delicious - one of my favorites! Thank you = and once again, your photos are gorgeous.

samboli 1 year, 9 months ago said:
Yumm baklava thxx

lam 1 year, 9 months ago said:
I'm excited to try this recipe. I agree that Eygpian Baklawa is the best...

mao65 1 year, 8 months ago said:
Greek, Serbian,Egyptian, everyone loves Baklava! Thanks for the post. Oh, by the way, your photos are beautiful.

danadooley 1 year, 8 months ago said:
Thanks for sharing Ahmed. I'm going to try this very soon. If it turns out well, I'll be taking this to my next Fiday Nite Potluck with my GFs.

jimrug1 1 year, 8 months ago said:
This sounds like a great recipe Ahmed. Very close to the way my grandmother used to make..... Jim

momto4 1 year, 8 months ago said:
Wonderful dessert! One of my favs! Thanks for sharing ...now I hope it turns out as great as yours looks!

vicschick 1 year, 6 months ago said:
This looks amazing...I've only had it from a bakery around the way...WHAT IS GHEE?....will the butter work just as well?

2muchmuffintop 1 year, 5 months ago said:
OH MY GOD!!!! i love this i just got really exicited lol i wish you were my neighbour you have the best recipies

czekit7 1 year, 5 months ago said:
I've been looking for a recipe on how to make this. Thank you for the addition.

jimrug1 1 year, 4 months ago 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

conner909 1 year, 3 months ago said:
Ahmed, I love baklava and have not made it in years! Am bookmarking for future use!

leonora5 1 year, 3 months ago said:
Of all the things one can eat on this planet, this has to be the best in my eyes! Hmmmmm

pieplate 1 year, 3 months ago said:
Looks luscious. The drops of lemon juice sound like a very good idea.

yasemin 1 year, 2 months ago said:
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

yasemin 1 year, 2 months ago said:
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.

edina 1 year, 1 month ago said:
I just had a piece of baklava! And Bosnian baklava is sooooo delicious! Especially the one we make for holidays!
Eid Mubarak, Ahmed!

gourmetana 1 year, 1 month ago 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!! :)

minitindel 1 year ago said:
Wow ahmed so many comments you are a king of desserts my friend loving all your fabulous recipes .............

mini

sunflower48386 11 months ago said:
You are the king! love the post. thanks

alp26 10 months, 4 weeks ago said:
Looks like the best baklava I've seen

pokeywinkel 4 months, 1 week ago said:
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.

littlestar 1 month, 1 week ago said:
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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Alterations

4990 1 year, 4 months ago said:
Hi, as a Lebanese cook, I have been making this wonderful desert for years, originality of this desert is Assyrian, historically considered a rich mans food. Original recipe only called for syrup, thin pastry, walnuts or pistachios and butter.

4990 1 year, 4 months ago said:
try making it without cinnamon and mix the nuts, you can mix walnuts and pistachios together or you may use pine nuts. Also if you render the butter it will give it a better flavor and you will not get any burnt residue from the milk that is in the butter.

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