3 1/2 cups sugar
2 1/2 cups water
2 tablespoons honey
2 teaspoons fresh lemon juice
1 stick cinnamon
3 whole cloves
1/2 pound walnuts, finely chopped
1/2 pound blanched almonds, finely chopped
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds filo pastry
1 pound (4 sticks) unsalted butter, melted
Sometimes a spice called Cardamom is added for a kick(called Hel in Persian or Hebrew)
A baklava recipe is a very simple Greek recipe that is actually really good. It is sanitary and it is more like a desert with dough, honey, and walnuts if you desire.
One 16-ounce package of Phyllo dough is the first ingredient on a original recipe for 3 dozen servings. A few recipes list different dough measurements.
Baklava Land in Duarte, CA has the best and freshest baklava in the world!
Baklava is sold in ashgabat, turkmenistan.
Pistachio baklava from mansoura.com....tasty!
Baklava, which is made with phyllo dough, is chametz.
Beyond Baklava The Fairy Tale Story of Sylvia's Baklava - 2007 is rated/received certificates of: USA:PG-13
The Greeks ate Baklava because it was a tasty dessert.
Ahwa means coffee in arabic. So its coffee and baklava. Try LaVazza for great coffee. Try www.mansoura.com for great baklava.
Many different regions of the world claim baklava to be their own. Historians now know that Baklava originated with the Assyrians in the 8th Century B.C.
Walnuts or pistachio nuts (or a combination of both) are the main nuts used in baklava.
The exact origins of baklava are uncertain, but it is believed to date back to the 8th century during the Ottoman Empire, with influences from earlier Middle Eastern and Mediterranean cultures. Some sources suggest that it was developed in the kitchens of the Topkapi Palace in Istanbul. Over time, various regions have adapted the recipe, leading to numerous variations enjoyed today.