Baklava
Baklava is a pastry that originated in the Middle East, particularly in the areas of the former Ottoman Empire. Its exact origin is unknown, but it is believed to have evolved from a variety of similar pastries in the region.
The name “baklava” is believed to have come from the Mongolian word “bakh,” which means “to bundle.” It was originally made with only a few layers of dough and nuts, but as it spread across the Middle East and Mediterranean, its recipe evolved to include more layers and a wider variety of ingredients.
During the Ottoman Empire, baklava became a popular dessert among the wealthy and was often served during special occasions such as weddings, festivals, and religious holidays such as Eid al-Fitr and Eid al-Adha. It eventually spread to other parts of the world, including Greece, where it became a staple of Greek cuisine.
Today, baklava is enjoyed in many different countries and is a popular dessert during Ramadan and other Islamic holidays. Its flaky layers of phyllo dough, sweet syrup, and nut filling continue to delight people around the world.
Ingredients:
- 1 pack of phyllo dough
- 1 cup of chopped pistachios
- 1 cup of unsalted butter
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- 1 tablespoon of rosewater
Instructions:
- Preheat the oven to 350°F (175°C).
- Melt the butter in a small saucepan.
- Brush a baking dish with melted butter.
- Layer 8 sheets of phyllo dough, brushing each sheet with melted butter.
- Sprinkle half of the pistachios on top.
- Layer another 8 sheets of phyllo dough, brushing each sheet with melted butter.
- Sprinkle the remaining pistachios on top.
- Layer the remaining 8 sheets of phyllo dough, brushing each sheet with melted butter.
- Cut the baklava into diamond shapes with a sharp knife.
- Bake for 30 minutes or until golden brown.
- While the baklava is baking, make the syrup. Combine the sugar, water, lemon juice, and rosewater in a small saucepan and bring to a boil.
- Reduce heat and simmer for 10-15 minutes or until the syrup thickens.
- Pour the syrup over the baklava while it is still hot.
- Let the baklava cool completely before serving.
