Baklava or ( bakava ) in Turkish is a very famous dessert consisting of layers of filo dough flakes ( jalash), and is very famous in most kitchens of the world and its famous and wide world, some historians trace its roots back to the pre-Ottoman state and even to BC to Mesopotamia and Assyrians, where they were making ornaments very similar to baklava it is said to have been named baklava according to the wife of one of the Sultans and in another novel according to a cook It is noteworthy that the people of the Levant, especially Syria and Lebanon, improved it and mastered it . In Greece, they added cinnamon, cloves and other spices .
- Preparation time: 40 minutes
- Cooking time: 15 minutes
- Total time: 55 minutes
Ingredients
- Quarter kg pistachio, finely chopped
- A teaspoon of ground cinnamon, to taste
- ½Teaspoon ground cloves to taste
- Half a glass of white sugar
- 2 cups unsalted melted butter or cow's margarine
- Can of filo paste (flakes )
- To prepare the Shira :
- 3 cups white sugar
- One and a half cups water
- 1 teaspoon of cast water
- Quarter teaspoon ground cloves
- Teaspoon lemon juice
Method of preparation
- Preparation of Shira :
- Put sugar and water in a saucepan on the fire and stir it boil until the sugar dissolves .
- When the ingredients boil, add the lemon juice and leave it until it becomes slightly sticky finally add the cloves and dice water and set aside to cool .
- Preparation of the filling :
- Admire the pistachio with half a cup of margarine and half a cup of diameter with a little orange flower water .
- Grease the non-stick oven tray with butter and place 8 layers of filo chips with each layer also greased with butter .
- Spread a shot of walnut filling over the dough and then add the other layers of dough and grease with margarine .
- Then put another layer of pistachio filling and finally add 8 layers of greased foil .
- Copy the rest of the ghee and pour it over a tray and cut it off before we go in to the oven at degrees ( low temperature ) for 15 minutes or until golden brown .
- Finally we take the baklava out of the oven and it is hot and pour the rest of the Shira directly and decorate it with ground cinnamon and cloves or pistachio Halabi.