Ingredients
- 1.5 cups high protein flour Perilla leaves to taste
- 1⁄2 tsp
- 1 cup Tempe
- 50 gr
Directions
Baklava is a sweet and decadent pastry that is popular in various Middle Eastern and Mediterranean cuisines, including Arabic cuisine. It consists of layers of thin pastry dough (phyllo dough) filled with chopped nuts and sweetened with syrup or honey. Here’s a description of Arabic Baklava:
Appearance: Arabic Baklava is visually striking, with layers of golden-brown, thin phyllo pastry stacked on top of each other. These layers are often cut into diamond or square shapes, creating a mosaic-like pattern. The top layer is typically brushed with butter or ghee, giving it a glossy and crisp finish. Baklava is often garnished with finely chopped nuts, such as pistachios or walnuts, which add a contrasting color and texture.
Texture: The texture of Arabic Baklava is a delightful contrast of crisp and flaky pastry layers with a soft, nutty, and syrupy interior. The top layer is crispy and slightly crunchy, while the layers underneath are tender and soaked in syrup or honey.
Flavor: Arabic Baklava is known for its exquisite balance of flavors:
- Nuts: Chopped nuts, such as pistachios or walnuts, provide a rich, nutty taste and a satisfying crunch.
- Syrup or Honey: The syrup or honey, often infused with flavors like orange blossom or rose water, adds sweetness and a delightful floral note.
- Spices: Some variations of Arabic Baklava may include spices like cinnamon or cardamom, which infuse the pastry with warm, aromatic undertones.
Ingredients: The main ingredients in Arabic Baklava include:
- Phyllo Dough: Thin sheets of unleavened pastry dough that become crisp and flaky when baked.
- Nuts: Chopped nuts, typically pistachios or walnuts, are used as a filling.
- Butter or Ghee: To brush between the layers of phyllo dough, creating the flaky texture.
- Sugar: Used in the syrup to sweeten the pastry.
- Syrup or Honey: A mixture of sugar and water, often flavored with orange blossom or rose water, is poured over the baked Baklava to sweeten and moisten it.
Preparation: The preparation of Arabic Baklava involves several steps:
- Layering: Thin sheets of phyllo dough are layered, with melted butter or ghee brushed between each layer to create flakiness.
- Filling: Chopped nuts are generously sprinkled over some of the phyllo layers to create a nutty filling.
- Cutting: The pastry is cut into desired shapes, typically diamonds or squares, before baking.
- Baking: Baklava is baked in the oven until it turns golden brown and crisp.
- Syrup: While still hot from the oven, Baklava is drenched in a sweet syrup or honey mixture.
- Cooling: The Baklava is allowed to cool, allowing the syrup to soak into the layers and the pastry to set.
Serving: Arabic Baklava is often served as a dessert or sweet treat on special occasions, holidays, or during celebrations. It is usually presented on a platter, and each piece is garnished with finely chopped nuts. It pairs wonderfully with a cup of Arabic coffee or tea.
Arabic Baklava is a delightful testament to the artistry of Middle Eastern pastry-making, offering a sweet, nutty, and flaky experience that is cherished by people around the world.
Steps
1 Done | Topping Ingredients- pistachio nuts (can be substituted with other nuts) |
2 Done | How to make:Add flour, salt and warm water. Mix until the dough collects in the middle |
3 Done | Add butter. Mix until smooth |
4 Done | Lift the fillingo dough. Stretch and roll until thin translucent |
5 Done | Dust with flour so it doesn't stick. Do the same steps until the dough runs out |
6 Done | Remove the edges so that they are square and thin |
7 Done | Take the filo dough, grease it with butter. Sprinkle the crushed pistachio nuts |
8 Done | Roll into a round shape with a small rolling pin. Then press into the middle so that it is wrinkled |
9 Done | Bake at 150 degrees Celsius for 35 minutes |
10 Done | Flush with sweetened condensed milk and let stand at least 1 hour before serving |
11 Done | Serve |
