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Ground Cloves

Desserts/ Entertaining/ Middle Eastern

Baklava / Baklawa

Change is good if it offers you ample time to adapt to it. Sudden change is hard to digest. It’s been one and half years, I have been working on this project at work, the project which I truly believed in. It forced me to break out of my comfort zone to learn something new every day where change was a constant phenomenon. And now suddenly it’s dead. I don’t know what I am going to work on next, I am hoping something as exciting as it was earlier. This vacuum is disturbing yet relaxing on some front. No more sprints, no more deadlines and no checking emails from home, at least for some more days! And yes, I am back on MyHomeMantra after a big gap of more than two months.

I am looking at this change as my opportunity for renewal and growth. I’m looking forward to celebrating spring in its true spirit. We recently visited Skagit Valley in Washington. It’s absolutely magical to witness the natural wonders, the vivid colors spread over acres of land with a beautiful backdrop of green mountains.

Tulips festival in Seattle

The longer days and budding tulips have been very inspiring for me to refresh my life, my cooking experiments, and my yoga practice.

Speaking of cooking experiments, there are many to talk about but the one clearly strikes out in my mind is Baklawa! It was three years back when I first had a piece of Baklava at a local Middle Eastern restaurant. It absolutely tasted heavens! The nuts baked in lots of butter had a texture similar to ghee which I’m obsessed with! It paired perfectly with the crunchy pastry soaked in sugar syrup with a slight aftertaste of Indian spices left me with an urge to have more!

Baklava

Baklawa

If you are hosting a big party or a potluck, this is a great choice!  Make it in advance, it tastes better on day 2.  The efforts are totally worth the praise and love you will receive in turn.

Last year, we had our friends come over for Thanksgiving party at our place. We chose Middle Eastern theme to try something new at home.  The menu featured tabbouleh salad, pita sandwiches with falafel, tomato, cucumber and tahini sauce, french lentil soup and of course the yummy goodness … Baklava.Middle eastern menu

Baklava

Baklava

Delicious phyllo pastry dessert popular in middle eastern countries

Recipe source: www.simplyrecipes.com/recipes/baklava/

Ingredients:

Instructions:

Thaw the phyllo sheets as per manufacturer's instructions. This could mean keeping them in the refrigerator overnight and outside for 2-3 hours before you can use them. Always make sure to keep them moist by covering them with a wet paper towel.

  1. Lightly grease a 9x13 pan and set the oven to 350°F.
  2. Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves.Baklava nut filling
  3. In a separate bowl, melt the butter in the microwave.
  4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 6 more times until it is 4 sheets thick, each sheet being "painted" with the butter.Baklava painting sheets with butter
  5. Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 4 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.Baklawa layer
  6. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown and edges appear slightly crisp.Baklawa with sugar syrup
  7. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
  8. Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

Notes

  • The original recipe asked for 1 cup of butter and more phyllo sheets for top and bottom layer. I used only 4 sheets for these layers and also needed only half a cup of butter which is one stick melted butter.
  • I did not use honey while making sugar syrup as it's not good to boil honey. Boiling destroys its molecular structure. I used less sugar syrup because I had reduced the number of phyllo sheets used in making the layers.
  • For nuts, I prefer to use 1/2 cup of almonds and rest walnuts and pistachios in equal proportions.
  • The spices added with the nuts were the best part of this recipe.
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