Ingredients
1 no ingredients
Directions
Ingredients:
Filling:
1 lb blanched almonds or an almond/walnut combination 3/4 cup
sugar 1 tsp ground cardamom
Syrup:
1 1/2 cup sugar 1 cup water 1/2 cup rosewater (buy the type that
comes in 10oz. bottles, not the exorbitantly priced little bottles.)
1/3 cup unsalted butter, melted 1 lb filo, thawed Finely grind the
nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a
12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo,
brushing each with butter. Sprinkle and spread enough of the nut
mixture until you've added about 1/8" to the pan. Continue building
layers with 3 sheets of filo(brushing each with butter) to every 1/8"
of nuts. Finish with 6 layers of filo. Brush top with butter. Cut
through all but the bottom layer of filo in diamond shapes. Bake at
350 degrees F. for 25-30min.
While it's baking, boil the water and sugar for 15min. Remove from
heat and add rosewater. When the baking is done, pour the syrup over
the baklava.
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Servings: 1 servings
Persian Baklava Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is actually possible to trace the history of recipes back into the far past, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, early recipes were just primitive pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, something we still use today. This early Roman chef describes how the Roman chefs were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. As we move on, we have two recipe books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of food served to the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created a surge in publications on food, most of which are kept safe in private libraries. During the next few centuries, the rich families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. By the advent of the 20th century, cooking publications are in great demand, as a result of higher levels of literacy, people having increased leisure time and disposable income. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Persian Baklava recipe.
