Turkish
Turkish Baklava (Baklava)

Baklava is a traditional and authentic Turkish desert. It is prepared especially during religious holidays to serve guests.


1 pound phyllo dough, thawed
250g butter, melted
1 ½ cups walnuts/pistachios (coarsely ground)
Syrup:


1 ¼ -1 1/3 cups water
1 ½ -1 ¾ cups sugar
1 teaspoon lemon juice

For the syrup; boil the sugar and water until the sugar is dissolved. Then add the lemon juice. Cook over low heat for about 2-3 minutes and leave to cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9×14-inch Pyrex dish/tray. Unroll the phyllo dough. Cover the phyllo sheets with a damp cloth to prevent them from drying out as you work. Place two sheets of pastry in the Pyrex baking dish/tray and carefully butter the top. Repeat this process until you have 14 layered sheets. Then sprinkle and evenly distribute half of the walnuts/pistachios on top. Continue adding two sheets of pastry and brushing with butter as you go for another 14 sheets. Then distribute the remaining dried fruit and overlap the last 12 sheets with 2 sheets of pasta at a time and butter as you did before. Finally butter the top.
Dip a sharp knife in hot water and cut it into a diamond or square shape all the way to the bottom of the pan. You can cut in 4 long rows to make diagonal cuts.
Bake for about 25 minutes at 375 F (190 C), then lower to 325 F (165 C) and bake for another 30 minutes until the baklava is golden and crispy.
Remove the baklava from the oven, dip the knife back into the hot water and cut the baklava completely along the same cut lines. Then immediately pour the syrup evenly along the cut lines. Leave to cool at least 3-4 hours before serving.
Before serving, sprinkle a few pistachios or walnuts on the surface. Leave it uncovered because it gets soggy if it’s wrapped up.
ENJOY

TURKISH
Baklava is a traditional and authentic Turkish dessert that has been around for centuries. It is a popular and essential flavor that is found in every home and is served to guests, especially during parties.

½ kg of phyllo dough, cozunmus
250 g of melted butter
1 ½ cups walnuts/pistachios (finely chopped)
Dusk:

1 ¼ -1 1/3 are bardag
1 ½ -1 ¾ on seker bardage
1 teaspoon lemon juice

First, to prepare the syrup, boil the sugar and water in a saucepan. When it boils, add the lemon juice, boil for 2-3 minutes and leave to cool.
Preheat the oven to 190 C (375 F). Grease the bottom and sides of a 23×35 cm baking pan. Unroll the roll of phyllo dough and cover it with a damp cloth to prevent it from drying out while preparing the baklava. Take two sheets of pasta and spread them on the bottom of the pan. Grease it well with butter and repeat this process until you obtain 14 sheets of pasta. Sprinkle half of the walnuts/pistachios and distribute evenly. Repeat the same oiling process for 14 sheets of pasta. Spread the remaining walnuts/pistachios over the top and complete the process by greasing the last 12 sheets of pasta in the same way. Spread the remaining butter over the top.
Then, dip a sharp knife into hot water and cut the baklava into squares or slices to give it its final shape.
Bake for 25 minutes at 190°C (375F), then turn the oven to 165°C (325F) and bake for a further 30 minutes until golden brown.
When you take it out of the oven, put the same knife in hot water and cut it again from the cut areas. Then, without wasting time, pour the cold syrup over the hot baklava. Be careful to pour the syrup from the cut parts of the baklava. Wait at least 3-4 hours for it to absorb the syrup.
You can sprinkle chopped walnuts/pistachios over the baklava before serving.
Store the baklava without covering it otherwise it will become mushy.
ENJOY YOUR MEAL

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