Middle Eastern baklava recipe. Learn how to make Middle Eastern Baklawa with this Easy Recipe! Buttery, flaky, Fillo dough, is layered with ground pistachios, almonds, and walnuts and drenched in a delicious rosewater-flavored syrup. This Middle Eastern-style Baklawa is flavored with cardamom and a hint of cinnamon.
You can cook Middle Eastern baklava recipe using 14 ingredients and 13 steps. Here is how you cook it.
Ingredients of Middle Eastern baklava recipe
- It’s 2 cup of all purpose flour.
- You need 1/2 tbsp of salt.
- Prepare of As required water.
- It’s 3 tsp of oil.
- It’s 1 tbsp. of lemon juice.
- You need of Ingredients for baklava :.
- Prepare 1/2 cup of sugar.
- Prepare 1 cup of mix dry fruits coarsely pistachios walnuts and almonds.
- It’s 10 tbsp of unsalted melted butter.
- You need 12 sheets of homemade phyllo dough.
- It’s 2 drops of orange food colour.
- It’s 1 tsp of ground cinnamon.
- It’s as needed of sugar syrup.
- Prepare 1 tbsp of orange extract.
This ingredient has been used for generations and serves many purposes, but today we're focusing on baklava! You can find it next door at Middle East Market and most grocery stores. Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B. C times to the Assyrian civilization.
Middle Eastern baklava recipe instructions
Sift flour and salt into a mixing bowl and add the water with oil. Stir until form's soft dough. Then kned in the bowl about 10 minutes. Dough will feel sticky at first but kneading. It should develop into a dough that become smooth and satiny..
When well mixed and smooth. Wrap pastry in plastic wrap and leave it to rest at room temperature about 1 hour. If not all the dough is being used right away. Wrap the unused portion and keep chilled in fridge up to a week..
Always bring room temperature before using divide the pastry into 12 portions shaping them into smooth ball..
Cover with a cloth excett the one you're working with tack a ball of dough and shape it into a square. Place it on a lightly floured surface and roll into a 6 inch square using rolling pin..
Dust again with flour dowel and place on one end of the pastry. And roll neatly into the dowel pressing firmly as you do so. Keep hands on each side of the pastry..
Unroll the pastry and dust the work surface and pastry with a little flour. And roll up agian from opposite as before exerting pressure as you go. Unroll carefully. After second rolling the pastry should be about 10 ×12 inches. Using back of your hands. Place them under the pastry and stretch gently to ward the edges..
Recipe for baklava :Preheat oven 180 degrees.. Set aside 3 tbsp of mix dry fruits for garnish. Combine the remaining mix nuts in a mixing bowl. Add 1 /2 half cup of the sugar and cinnamon stir to mix..
Place one sheet of thawed fillo dough on a cutting board them lightly brush it with melted butter. Repeat the process by placing 3 more fillo dough sheets on top of one another while buttering each sheet prior to placing the next one..
Add 3-4 tbsp of the baklava stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 2/3th of an inch. Cut along the roll to separate it from the left over fillo dough sheets. Which could be used for another roll..
Cut the baklava roll in to a few pieces a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 180 degrees for about 20 to 25 minutes..
The colour of a perfectly cooked baklava dough should be light brown /golden. But not too dark as the taste can change..
Sugar syrup While the baklava is baking. Mix 1 cup sugar with 1 cup water. Place it in a pot on medium heat stirring occasionally. Once it start to boil. Add the orange food colour then lower heat. Let simmer for 10 to 15 minutes. Once done. Add the orenge extract. Let it rest and cool down. After baklava is backed and while it's still hot. Immediately pour a few tablespoon of sugar syrup all over the rolls and let the dough absorb it..
Sprinkle a bit of mix dry fruits on each piece for decoration and let rest for 1 hour to serving. Baklava can be stored at room temperature (in an air tight container for 15 days.. Baklava created their own version. I made it traditional diamond shaped pieces. It's yummy 😋 ☕ I like it.
Through the centuries, many neighboring countries adopted the delicacy and created their own versions. Today there are dozens of types of "Baklava" grouped in Lebanese Cuisine under "Arabic Sweets". Bring to a boil, making sure that the sugar is completely dissolved. But dessert, the famous and most delicious desserts: mammoul, numoora, shyreehe and the coveted baklawa. Hands down one of my favorite Lebanese desserts.
