2 cup med. chopped walnuts or
1 pistachio
1 nuts
1/3 cup sugar
1 tbsp rose water
1 lb filo dough
1 lb drawn butter or sweet
1 butter
1 basic syrup recipe--basic
1 syrup:--2 c. sugar
1 cup water
1 few drops of lemon juice
1 tsp rose water
Directions
Preparation : Combine nuts, sugar and rose water. Filo dough may be
spread in a buttered 10 x 14 inch pan, brushing each layer with
butter. Half way through the layering, place nut mixture in 1/2 to
3/4 inch layer. Then continue layering buttered filo on top. Cut in
diamond shaped pieces. Bake at 300 degrees for one hour or until
golden brown. Pour syrup over baklava making sure the dough is well
saturated. Combine sugar, water and lemon juice in saucepan. Boil
over medium heat for 10 to 15 minutes or until slightly viscous (225
degrees). Before removing from heat, add rose water and let come to a
boil. Remove from fire and cool.
Servings: 1 servings
Baklava (Lebanese) Recipe brought to you by Recipe Ideas
Categories: Dessert; Lebanese
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into antiquity, in truth as far back into history as pharonic Egypt, and maybe further still. However, sadly, these old cook books were just very basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius wrote some scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks were skilled in the use of many different spices, including some that we all recognise for example basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many new foods and spices from the holy land, including parsley and basil. These new herbs and spices led to an explosion in publications on food, the majority of which are now in private collections. Over the next few hundred years, the powerful and wealthy houses tried to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Baklava (Lebanese) recipe.
