Xoxo. Thanks for all your wonderful recipes. Ghoraybeh: Lebanese shortbread cookie made simply with flour and sugar. So thrilled to come across your site. It can help to press down on the nut layer and then on the top half of the phyllo stack before buttering. Kaleb! How did this happen, she says with a sigh. However we have the exact location of purchasing phyllo dough spelled out to the freezer section. But always remember ur right she always said hers was the BEST. I finally garnered up enough nerve to try your method and recipe for baklawa and it is in the oven right now. You’re recipe is just like my grandma’s, except for the technique. My question: How much syrup does your recipe make? Doesn’t get any easier. I forgot to brush the top with butter before cutting so it dried quickly. It is a bit simpler to make than your typical squared nut baklawa or bird's nest baklawa, and it is very easy to eat too, which makes it a great finger food dessert in social situations. Was your aunt Hilda from Lansing? It reminded me of how my Lebanese grandmother made her own phyllo dough for something we called Meh-heh-lee. Even if you did cut the savory pie first and pour the butter over all, the filling may be less forgiving in terms of allowing the butter through, as it will be much thicker and heavier than nuts. Thank you SO much! Sounds like your husband and I may be related…. I so so so appreciate the original recipe and all the comments of those who shared their variations. Thanks for writing! I whipped it out fast. I consulted other recipes and they are all different. Do not soft boil the syrup any longer than you suggested. The only thing different was that she doesn’t toast the walnuts and I had to explain that added dimension as she questioned it, lol. It is essential to pour cool/room temperature syrup over the hot pastry when it comes out of the oven. The rose should be very subtle (and do include the lemon). Love for the food, love for family. Lightly crush the nuts in a food processor. Also the orange blossom, I love this, and I will be using Cypriot orange blossom, which is aromatic and subtle ..thanks for your recipe.. it looks great .. Fun to read all the comments and I have learned a few tricks for improvement. Do you hear what I hear? Cut a diagonal diamond pattern in the baklava using a very sharp knife. So glad you are carrying the torch and passing on the BAKLAWA and oher traditions, Valerie! My syrup recipe is a little different, probably because rose and orange water weren’t available. (It states this in your cookbook too). No buttering between layers?!?! Oh, I can’t WAIT to make this, the way your Aunt Rita did! I suppose it depends on what we were given as children and what the family tradition was- (trying to be generous here but muttering darkly to myself!) Maureen, 2C sugar OMG Maureen!!! Next up, meat pies! I’m a long time lurker of your wonderful website, and I’ve finally realized that I can subscribe and receive updates directly to my inbox! I have never made clarified butter before, and your instructions and tips were PERFECT and the whole process went off without a hitch. I love mamool too but have not found receipe like theirs. You are the only other person I have found that says it the way I know…everyone else of course knows it as Baklava…lol, Love your site…just like the way I learned how to make lebanese food from my Grand ma and aunts when I was a little kid…its getting lost in my family…i want to pass it on to my daughter who has no clue as of yet about her lebanese heritage…most of my family is gone…so thank you for this site. I used a 1/4 tsp. My great-grandfather did a ton of cooking and taught me how to make tabbouleh, kibbeh, dolmas, baklawa, and fattouche. We always thought this was done to save labor but a poor substitute for the real thing. My grandmother used rose water as a flavoring which Martha did not. 1 C powdered sugar Thank you for the recipe and my compliments on your blog. Joy to you and your family at Christmas, Maureen! 1 tsp allspice Melt butter is separate pan. Cut about an inch off of the short side of the phyllo so it will fit in the pan. My question is about what you call the Lebanese version. Just made another tray for Valentine’s Day. This site uses Akismet to reduce spam. Unroll phyllo and cut whole stack in half to fit the … Bake as directed above. Open one sleeve of the phyllo and unroll it on top of the plastic it is packaged in. I use to butter each sheet, like my Greek yiayia taught me. Please welcome Simply Recipes guest author Garrett McCord who brought us some of the best baklava we’ve ever tasted. The syrup can be made weeks in advance and chilled in the refrigerator, but best to start at least a day ahead so it gets good and cold. but NOT Lebanese and hence “Not Right!” BTW, my ant and cousins are ‘Nicolaous’ -obviously a Greek last name, and I love Greeks. We always make the diamond shape with one layer of nuts in the middle (aka, by one commenter, “the restaurant version”), but we butter in between each phyllo layer. I’ve taken to bragging about how you don’t have to butter every layer and even taught my classmates at Tante Marie’s Cooking School how to do it. It might be too hot still and you’ll burn your mouth, like I did yesterday. Lebanese cuisine is without doubt one of the most typical expressions of Middle Eastern cuisine, extremely varied and strongly influenced by the Arab-Muslim tradition. I am teaching my 16 year old niece how to make it tomorrow! You are the first person I have found on the Internet that makes Baklawa like my family!! Maureen, Thank you somuch, and blessings on your daughter’s marriage. Thanks for your kind words. of Rose water and it worked great! clarified butter (measure after clarifying), melted. You are right! I’ve had wonderful success with your recipes as well I’m excited to try this baklava recipe because you make it seem so easy! Hi – I was watching Martha Bakes today and a Greek baker was describing how her family hand stretches their phyllo dough. The pieces hold together nicely. Watch my detailed how-to video here. For your readers: Follow the amounts exactly as you posted. Reduce heat to low and simmer for 5 minutes. Open the package of phyllo dough. I called Aunt Rita to chat it up about her baklawa. This gives a better combining of the flavors than with all of the filling in the middle and the syrup goes through the whole thing with the nuts making spaces. Thank you for the Baklawa recipe and all your answers to different questions. And so floral with orange blossom water that one bite was about all any of us could take. The Iraqui lozena sounds divine and I would love to make it! But then I came across your video how-to on YouTube & was quite intrigued! Bake on the oven shelf second from the top until deep golden brown, 50-60 minutes, rotating the baklawa halfway through baking. Hello, what I could I use as substitute for the orange blossom water if I can not find that in the store? It tasted like my mother in law’s, only…better! My mom tells stories of stretching dough over the beds. Bake at 325 for 45 minutes or until golden brown and flakey. Roger, it is great to have your comments and ideas shared here! If you do try it please let us know! Henna, thanks you! Hi Fadia–I don’t think your flower water in the nuts is making the top fall apart. Hurray! Your email address will not be published. That is funny David! Today, she says, she wouldn’t do it for less than $50. Reduce heat to low and simmer for 5 minutes. Thanks. I make a large pan at Christmas for my friend’s Christmas party . Her pastry looked like the traditional diamond-shaped pieces but it was actually made with long logs of phyllo and nuts that had been rolled up and placed snugly next to one another on the tray, and then cut into diamonds. My husband believes she was his cousin. I was lucky that I got a picture of it before everyone dug in, because there were only a few pieces left by the end. Thanks for sharing your recipe! anyone who likes baklawa would adore lozena. Leslee, you know, I haven’t. Let me know how you like it! Do you think this causes the top layer to fall? The role baklawa plays in the repertoire of the Lebanese home cook is formidable. My sister taught me our grandmother’s recipe (our family is from Saidnaya, Syria, and from Zahle, Lebanon, and I believe she used either orange blossom water or rose water. For those suggesting to add honey/cinnamon–Stop it. That’s just wonderful in every way! The baklawi turned out perfectly the second time. Just the right amount of buttery, flaky, nutty flavors to create this indulgent pastry. Here’s my blogpost on it: I was SO excited to find your recipe, this is made the way my grandfather made it! The baklawa should be more cohesive after it dries and sits for a day. Keep the baklawa lightly, not tightly, covered in the pan with plastic wrap or a piece of wax paper for up to 2 weeks. I am going to try making a version (it has been over 20 years since I have made them). I am making two trays right now, one the pour-over method and one the traditional way, so I can see if anyone can tell the difference! My grandmother was from Zahle. And I’m sure it was a “get together” for the ladies. Baklava makes a fantastic addition to any holiday sweets collection, wedding cookie table, or special celebration. For the Lebanese variety: Mix water and sugar in a medium pot. It didn’t matter to her, or to us, that we had our own huge tray of baklawa that my mother made (“your mom browns hers much more than I do, and there’s nothing wrong with that…”). It is so easy to make nowadays that I will probably make it every month and binge on it! Tip into a bowl and mix with the sugar, orange-blossom water and rosewater. I’ve never made baklewi before – this recipe is super easy! I was just looking at recipes and searching Lebanese recipes to see what was out there on Pintrest which led me to your site. I so loved your Aunt Hilda! 1 tsp cinnamon (I add extra) Try it! I have made this recipe several times and it works magically well. Required fields are marked *. I. it is made with rose water, and importantly, ground cardamom, which is essential to its character. My son is coming home and this is one of his favorites from his special Sito. my relatives from mosul in northern iraq made it differently. Thank you again! Yesterday, December 30th, 2017, I followed your instruction and made baklawa by myself for the first time ever and it is amazing. Toss together cinnamon and nuts. Remove from heat and cool to room temperature. So thank you.. It is better to bake them individually for evenness but you can make multiples work. Let me know though if you try the method of pouring the butter and not buttering each sheet! I would use the same amount of butter as for baklawa, if not a little less. Did I needed to put butter every layer? Save my name, email, and website in this browser for the next time I comment. Put together as in above post. Yours are closer. My love to your husband too! Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. I was teaching my niece and we had a lot of fun together, buttering each layer is a pain. Place second package of phyllo dough over nuts and butter the top. Maureen, I have now made two batches. If you add honey to it, it becomes something else. So beautiful! Pour into another, heatproof, container and cool completely. Hilda labored over the baklawi in her kitchen, over the phone, out for lunch or dinner or anywhere good conversation was had. On the back of on page it did say “buy phyllo dough on the corner of 300 S and 300 East in their freezer section”. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Hi, I hope I wasn’t insulting of your tradition. Pour remaining butter over baklava, tilting the pan in a circular motion so the butter is evenly distributed. This is just exactly how my Mother-in-law made this and it was passed down from my Father-in-law’s mother. The nuts are ideally ground in a hand grinder, but they can be coarsely chopped in the food processor using pulses, taking care not to go too far. Do you ever do that? Bake for 50 minutes or until golden brown. Also, I remember cinnamon as an ingredient for the nut mixture. Bake 1 hr 30 min or until brown on top. My great-grandma Bebe always used the rose water, which none of us really cared for much. Thank you so much and I know you’re going to enjoy this baklawa as much as we do. Both batches turned out beautifully and were delicious. My grandmother was Lebanese, and like your family’s our recipes have passed down through the hands of each generation. I have all the ingredients including the Orange Blossom Water.. so important! Have you? Everyone totally loved it! I don’t like too much filling because it makes the diamonds more difficult to handle. The nuts aren’t really in “layers” they end up throughout the baklawa. Mix sugar, allspice, cinnamon, nutmeg, cloves and nuts. I remember her making the phyllo dough by hand and stretching the sheets of dough over the couch until one day, commercially made dough could be bought in LA. About 30 minutes before baklava is finished, combine sugar, honey, … Using the tip of a very sharp chef’s knife, cut the baklawa into diamonds by cutting six rows (5 cuts) lengthwise and ten rows (9 cuts) crosswise on the diagonal. See more ideas about baklava, baklava recipe, recipes. Also, the instructions in the PDF version of the recipe on your website states to combine the walnuts, sugar and mazaher even though the mazaher does not appear in the filling ingredients. I made a vegan version, and I modified it to use maple syrup. My first shortcut version is in the oven now and smells amazing. U have such a great memory on everything right down to to red saran paper ??? 1 1/2 C water Like all Middle Eastern cuisines, it is based on the rural traditions of farmers and nomadic peoples who have lived in the area for thousands of years. Hello there, and thanks for loving the baklawa logs. Cut the pieces of baklawa from the pan with a sharp knife as needed. The main difference between Greek Baklava recipes and Lebanese Baklava is the ingredients used to make the syrup. It sounds as though we are related! Hi Sandy–yes! Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. For a long time I wanted to make baclava/baklawa myself. The practice of buttering each layer of phyllo can be Zen-like and all peaceful and everything if you are making one. Thanks for such a great recipe. It’s better to leave the phyllo just a hair larger than the pan because it will shrink when it bakes. She talked about how much she misses Aunt Hilda, and that you don’t have to panic if it looks like you have too much liquid. So happy to hear this–thank you for sharing your experience with this method! It is truly written with love! Serve in foil mini-muffin cups or directly on a plate, arranged in a circle with the points of the pieces facing the center. My late Sicilian Grandmother is often looking over my shoulder when I’m in the kitchen. Thanks Pam. I look forward to going back to my Lebanese family tradition! whole cloves to decorate each diamond (I leave these off). Lebanese Baklawa Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this scrumptious treat. Using a knife, cut the baklava into 1 1/2-inch diamonds. Thank you so much – I was super worried about using too much mazaher but it was perfect. Cut, butter, bake. This is so great Jamie–I can’t wait for you to try this and taste how wonderfully this method works! How to make orange blossom syrup is here. Preparation Method. This is fascinating Roger! Here is what I used: Kanafeh/Knefe. The baklawi isn’t so different from all our little coosas: you’ll produce something special with a little TLC, a lot of parent-pride, and the faith that your baklawi will go out into the world bringing goodness and light. Thank you for providing what I hope will be a special treat for my family. Again, thank you. I, TOO AM INTERESTED IN THE ROLLED BUTLAWA, PUT IN TRAYS. Help! And I suppose there was more labor available in the winter since there weren’t outdoor activities. I was so glad to find you. I know you do not include it in your filling and thought you would like to know. Just kidding. In our version it takes three people: one for sugared nuts; one for phyllo; and one for butter. Thank you for making your baklawa look so easy! Keep the temperature the same. That’s great news, Henna, and how special! Brush the bottom of the pan with clarified butter. Thank you cousin Terri! I told Mama and she IS proud! Beautiful dish! Cut the Baklava roll into a few pieces, a couple of inches each then … But at my favorite Lebanese bakery, this style of baklawa caught my eye. That is wonderful Susan! Thanks a million for all of your kind words. CAROL. Aunt Rita has baked enough baklawi to earn her a place in the baklawa hall of fame. Just perfect!! http://myninjanaan.wordpress.com/2013/05/20/zunis-2nd-birthday-baklava/, I hope it would make you and your baklava-extraordinaire mom and aunts proud . Merry Christmas, my Antonia! Thanks again, I have now shown all of my children the shortcut you provided in this recipe and I hope the tradition will keep growing in our family. Ah yes, my mother and others in her circle are miffed about toasting the nuts…but we know it’s SO good that way! Combine nuts, sugar and rose water. There are several steps involved—clarifying butter, making and cooling orange blossom simple syrup, chopping and sugaring nuts—and these no doubt would pale in comparison to the work that once was the burden of Middle Eastern women the world over: the making of the phyllo. Getting ready to assemble the baklava. She liked making me happy with her food. Spread the nuts over the phyllo in one even layer. Hi – Do you think that your version makes the layers a little more dense or the nuts a bit more greasy if all the butter has to go through them to get to the bottom? Thank you Carol! She learned this method from Aunt Louise, and now many of the cousins, having learned from Aunt Hilda, make theirs this way too. Thanks everyone! YUM! Great to see you here. Also, during my pregnancy with daughter Deanna, I craved baklawa. Commercially-made baklawa tastes as though it’s made not with butter, but with oil, and it simply can’t compare. We LOVE the flavor-texture combo! 1 tsp nutmeg Baklawa is important in our Italian family, too. our family’s lozena was made with almonds ground to a flour, lots of egg white, sugar, cardamon and a touch of rose water. Thanks for sharing your recipe. Seems they had to stretch the dough as thinly as possible by pulling it across the kitchen table in one huge sheet. This is precious! Hi Tami–with the diamonds, whether you butter all of the layers or not, they tend to want to come apart a bit (but not entirely) when you cut them. Try this if you like, and if you want to substitute, you might try a little honey in the syrup, which is Greek-style flavoring. On a positive note, the flavor of the syrup is spot on. Hi Kristin!!
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