m (Robot: Cosmetic changes) Tag: rollback |
mNo edit summary |
||
| (7 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
| − | == |
+ | ==Description== |
[[File:Baklava1111.jpg|thumb|300px|Arabian Baklava]] |
[[File:Baklava1111.jpg|thumb|300px|Arabian Baklava]] |
||
| + | A fresh Arabian take on desserts - this divine, countrified dessert is made from the phyllo and topped with sugar syrup and is great with other desserts or as a major accompaniment to any meal. |
||
| − | Great tasty Arabic baklava. |
||
| − | == |
+ | ==Ingredients== |
| + | ===For the pastry base=== |
||
| − | * 4 cups finely chopped [[walnuts]] |
||
| − | * |
+ | * 4 cups finely chopped pistachios or [[walnuts]] |
| + | * 2 cups [[butter]], [[Crisco]], or [[ghee]] |
||
| − | * 1 cup [[granulated sugar|sugar]] |
+ | * 1 cup [[granulated sugar|sugar]], white only |
* 18 sheets of [[phyllo]] dough |
* 18 sheets of [[phyllo]] dough |
||
=== Sugar syrup === |
=== Sugar syrup === |
||
| − | * 2½ cups [[granulated sugar|sugar]] |
+ | * 2 ½ cups [[granulated sugar|sugar]], brown or white only |
| − | * 1½ cups [[water]] |
+ | * 1 ½ cups [[water]] |
* 1 tablespoon [[lemon juice]] |
* 1 tablespoon [[lemon juice]] |
||
| − | == |
+ | ==Directions== |
=== Sugar syrup === |
=== Sugar syrup === |
||
# In a pan put the [[water]] and [[granulated sugar|sugar]] and heat until boiling. |
# In a pan put the [[water]] and [[granulated sugar|sugar]] and heat until boiling. |
||
# Once it start boiling add the [[lemon]] and leave in for another 15 minutes until the syrup start thickening. |
# Once it start boiling add the [[lemon]] and leave in for another 15 minutes until the syrup start thickening. |
||
| − | # Set |
+ | # Set aside to cool. |
=== Baklava === |
=== Baklava === |
||
| ⚫ | |||
| − | # Preheat oven. |
||
| ⚫ | |||
# Melt the [[butter]] or the [[ghee]]. |
# Melt the [[butter]] or the [[ghee]]. |
||
# Put on layer of dough in the baking tray and brush it with the [[ghee]], repeat 6 times. |
# Put on layer of dough in the baking tray and brush it with the [[ghee]], repeat 6 times. |
||
| − | # On the side mix the [[walnuts]] with the [[granulated sugar|sugar]] and the pistachios. |
+ | # On the side, mix the [[walnuts]] with the [[granulated sugar|sugar]] and the pistachios. |
# Spread the [[walnut]] mix equally on top of the dough. |
# Spread the [[walnut]] mix equally on top of the dough. |
||
| − | # Spread ¼ cup of the [[ghee]] on top of the [[walnuts]]. |
+ | # Spread ¼ cup of the [[ghee]] on top of the [[walnuts]]. Put another dough on top of the [[walnut]] and brush it with [[ghee]]. |
| − | # Put another dough on top of the [[walnut]] and brush it with [[ghee]]. |
||
# Repeat the last step 12 times. |
# Repeat the last step 12 times. |
||
# Wet your fingers with [[water]] and gently wipe the last dough. |
# Wet your fingers with [[water]] and gently wipe the last dough. |
||
# Brush the last dough with [[ghee]] generously. |
# Brush the last dough with [[ghee]] generously. |
||
| − | # Cut the baklava into small squares. |
+ | # Cut the baklava into small squares with the kitchen knife. Put the baklava in the oven. |
| ⚫ | |||
| − | # Put the baklava in the oven. |
||
| ⚫ | |||
| ⚫ | |||
| + | ==Videos== |
||
| ⚫ | |||
| + | [[File:How to Make the Arabian Baklava|thumb|center|480 px]] |
||
| − | # Serve at room temperature. |
||
__NOTOC__ |
__NOTOC__ |
||
| − | |||
[[Category:Saudi Arabian Desserts]] |
[[Category:Saudi Arabian Desserts]] |
||
[[Category:Lemon juice Recipes]] |
[[Category:Lemon juice Recipes]] |
||
| Line 45: | Line 43: | ||
[[Category:Walnut Recipes]] |
[[Category:Walnut Recipes]] |
||
[[Category:Phyllo Recipes]] |
[[Category:Phyllo Recipes]] |
||
| ⚫ | |||
[[Category:Clarified butter Recipes]] |
[[Category:Clarified butter Recipes]] |
||
| + | [[Category:Middle Eastern Recipes]] |
||
| + | [[Category:Saudi Arabian Recipes]] |
||
| + | [[Category:Middle Eastern Desserts]] |
||
| ⚫ | |||
| + | [[Category:Vegan Recipes]] |
||
| + | [[Category:Vegan dessert Recipes]] |
||
| + | [[Category:Vegetarian Recipes]] |
||
| + | [[Category:Vegetarian Dessert Recipes]] |
||
| + | [[Category:Fruitarian Recipes]] |
||
| + | [[Category:Fruitarian Desserts]] |
||
| + | [[Category:Middle Eastern Vegetarian]] |
||
| + | [[Category:Saudi Arabian Vegetarian]] |
||
| + | [[Category:Fruit juice Recipes]] |
||
Revision as of 05:19, 17 February 2020
Description
Arabian Baklava
A fresh Arabian take on desserts - this divine, countrified dessert is made from the phyllo and topped with sugar syrup and is great with other desserts or as a major accompaniment to any meal.
Ingredients
For the pastry base
- 4 cups finely chopped pistachios or walnuts
- 2 cups butter, Crisco, or ghee
- 1 cup sugar, white only
- 18 sheets of phyllo dough
Sugar syrup
- 2 ½ cups sugar, brown or white only
- 1 ½ cups water
- 1 tablespoon lemon juice
Directions
Sugar syrup
- In a pan put the water and sugar and heat until boiling.
- Once it start boiling add the lemon and leave in for another 15 minutes until the syrup start thickening.
- Set aside to cool.
Baklava
- Preheat an oven. Brush the surface of the baking tray (square or rectangular shape 24 x40 cm) with oil.
- Melt the butter or the ghee.
- Put on layer of dough in the baking tray and brush it with the ghee, repeat 6 times.
- On the side, mix the walnuts with the sugar and the pistachios.
- Spread the walnut mix equally on top of the dough.
- Spread ¼ cup of the ghee on top of the walnuts. Put another dough on top of the walnut and brush it with ghee.
- Repeat the last step 12 times.
- Wet your fingers with water and gently wipe the last dough.
- Brush the last dough with ghee generously.
- Cut the baklava into small squares with the kitchen knife. Put the baklava in the oven.
- Bake on 325° F for about half an hour then on 450 °F for the last 5-10 minutes until it turns golden and crunchy.
- Take the baklava out of the oven and immediately pour the cooled sugar syrup on it. Serve at room temperature.
