How to make baklava? To fans of east sweets the East, the sun, fruit, spices and, of course, east sweets is devoted to
I will never forget the Arab sweets which tried in the childhood.
Among all variety of delicacies most of all to me remembered the honey baklava melting in the mouth with smack of almonds and pistachios.
After that as I began to prepare with enthusiasm sweets, I became interested in baklava history.
Here that Wikipedia speaks about baklava:
“... Baklava (from the Arab. a baklava - nuts) popular confectionery in the Armenian, Azerbaijani, Arab, Greek, Persian, Turkish, Bulgarian and Albanian cuisines from puff pastry with nuts in syrup.
according to the historian Nuri Dzhanla, the first mention of sweet is dated the 15th century: The tradition came to cook thin crust for baklava from Assyrians. In the cookbook of the museum of Ottoman sultans in the Topkapi Palace record of times of the sultan Fatikh according to which the first paklava was prepared in the palace in August, 1453 remained. Assure that the sultan so liked the invention of the cook that he enjoined to immortalize his recipe. Since then baklava is cooked on every holiday.
According to other version of a baklav it is thought up in the territory of Turkey in 8 - m century BC. The Greek seamen and dealers soon tried out baklava delights. It so charmed their taste that they brought its recipe to Athens. The main contribution of Greeks in improvement of this sweet was in creation of the test allowing to roll it to leaf thickness in comparison with the rough and hlebopodobny test of anatoliyets... “
Well what there would not be, baklava remains remarkably tasty sweet of east kitchen.
the Main recipes of baklava vary depending on the test, a stuffing and a way of baking (it can be both an oven, and frying of the test in oil).
Difference of the Turkish baklava from baklava Arab that at preparation of a baklava syrup is used too much, in my opinion. It literally drowns in is mute.
I Will give couple of traditional recipes:
The ingredients used in the recipe:
- flour - 1. The 5th glass
- melted butter - 60 g
- milk - 4 tablespoons
- egg - 1 piece
- yeast - 8 g
- the almonds peeled or walnuts - 200 g
- sugar - 1/2 glass
- vanillin - 0. 2 g
- a saffron - 0. 3 g
- honey - 20 g
of the Instruction for preparation: to Take
flour, to add salt, sugar, yeast and egg, to mix all. Then to warm milk and we heat to pour in flour, to mix carefully that stiff dough turned out. He is stood by one or one and a half hours, and then roll in thin layer 0. 5 cm. Put a layer of dough on the baking sheet oiled, strew from above with the crushed nuts with sugar and cover with the second layer of dough, and oil. So several layers become.
cut Baklava on rhombuses, and grease with the yolk mixed with a saffron. Put a nut half in the middle of each piece.
Bake baklava in an oven of 35 - 40 minutes during 180 - 200 °C. In 15 minutes prior to readiness it is glazed sugar syrup or honey.
- 4 glasses of nuts (walnut and/or almond, it is possible also pistachios)
- 1. The 25th glass of
sugar - 2 teaspoons of ground cinnamon
- 1/4 teaspoon of a ground carnation
- 1 packing of the
puff pastry - 1 glass of the kindled
butter - 1. 5 glasses of
water - 3/4 glasses of
honey - a peel of one lemon
- 1 teaspoon of lemon juice
the same Preparatory steps, as in the first recipe.
to Mix nuts, ground cinnamon, a ground carnation, a half-glass of sugar - it will be a stuffing. to Spread
in sequence: 7 layers of dough - slightly - slightly nuts - (3 layers of dough - slightly - slightly nuts) x 8 times - the remained 8 layers. Generally, the dough more layers, the better is thinner. To cut - to sprinkle the top layers water that not they were not jarred on - to bake at 50 - 60 min. at 160 °C to a golden crust.
Syrup: 1 - 1. The 5th glass of water, the remained sugar, honey, a lemon peel, lemon juice, a stick of cinnamon, a tack. To bring to boiling and to cook on slow fire of 15 minutes. to Get
from an oven baklava and to fill in it with ready syrup. To allow to cool down to room temperature.
There is also other option of baklava which prepares on naked flame. That is, not in the wind furnace, and in the warmed oil. The essence is that baklava turns out very crackling and beautiful, and a look something reminds a flower bud. Technology of preparation such is that reminds brushwood preparation. More precisely, the dough abruptly based on eggs, well roll (not to forget about salt, sugar not to report). The more thinly, the better. Having rolled, it is necessary to wrap it in the form of a roll. At the same time to miss the mark it with vegetable oil, it is better sunflower. Having densely rolled, to allow it to be drawn a little. To cut dough at an angle of 45 degrees. Pieces have to be about 5 - 6 cm. To throw into the warmed oil, to turn few times. They have to increase several times in a size and get a golden shade. To take out a skimmer and to lay out on a tissue, to allow paper to absorb excess oil.
In parallel to prepare syrup, on the basis of honey and sugar, from calculation a half of honey, a half of sugar. The received mass of syrup has to correspond to amount of baklava. That is, at least one tablespoon of syrup has to fall on one piece of baklava. To lay baklava pieces on any lattice or other surface with holes that syrup flew down, down not to forget to put the pallet. To fill in baklava with syrup, to strew from above with ground nuts. Walnuts or pistachios at will. It is also possible to decorate with icing sugar. In general, syrup compensates a lack of sugar of the test. So it turns out quite tasty.
Appetite pleasant to you!]