1 no ingredients
Directions
Ingredients:
Syrup:
1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water)
squeeze of lemon
Baklava:
1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp
mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first so
that, if you mess up the syrup, you can make another batch.
Combine all syrup ingredients and cook over medium heat and after it
has come to a boil cook for 5 minutes and remove from the heat. Do
not let it get too thick when it's still cooking or it won't be
absorbed by the phillo dough. Place syrup in the refridgerator.
2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in
so that the walnuts stick together but are not dripping.
3. Using a pastry brush, put a coat of butter on cookie sheet.
Carefully place 1 sheet of phillo on top of butter. Brush sheet with
butter then put another sheet on top of that one. Continue until
you've used 1/3 of the phillo.
4. Spread the walnut mixture on the phillo, leaving a tiny bit of
space at the edges. Cover with the rest of the phillo, spreading
butter between each sheet.
5. Make sure the top of the baklava has butter spread all over it.
Then. cut the baklava in squares.
6. Place in oven at 350 degrees for about 15 minutes ~ but watch it
closely.
7. When the Baklava is done cooking pour the syrup on top - a little
at a time using a spoon or ladle.
The thing to remember about the syrup is hot baklava/cold syrup or
cold baklava/hot syrup. You want the maximum amount of syrup to be
absorbed.
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From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
Philoptochos Society, Saint Sophia Greek Orthodox Church, San Antonio,
Texas. Converted by MMCONV vers. 1.40
Servings: 1 servings
Baklava 3 Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Experts have proved the existance of recipes back into history, certainly as far back as pharonic Egypt, and quite possibly further than that. However, in the main part, these old records were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into Roman times 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Romans used many different spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. As we move on, we find some interesting books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is served today, but rather descriptions of the types of meals on the menus of the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an increase in manuscripts on cookery, the majority of which still exist in academic collections. By the advent of the 20th century, cook books are greatly in demand mostly as a result of increased literacy, increased leisure time and having more disposable income. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Baklava 3 recipe.
