Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make the Arab sweet Bakhlawa?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the Arab sweet Bakhlawa?),it will help you,my kids.
Answer:
Although I agree with the recipes and love to eat it, I was always given to understand that it was a Greek dish ! ! !
Baklava
Use walnuts, pecans, or other nuts in this delicious baklava.
INGREDIENTS:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
PREPARATION:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.Cut cross ways in diamond shapes.
This is a Palestinian recipe: BAKHLAVA
Ingredients:
4 cups finely chopped walnuts
2 cups butter (or crisco or ghee)
1 cup sugar
1/2 cup finely chopped pistachios
18 sheets phyllo dough (keep moist)
To make the sugar syrup
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
METHOD:
To make the 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 a side to cool.
To make the baklava:
Preheat 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 ? 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 squaresand put the baklava in the oven.
Bake on 325 deg F for about half an hour then on 450 deg F for the last 5-10 minutes until it turns golden brown and crunchy. It should smell very nice. Take the baklava out of the oven and immediately pour the cooled sugar syrup on it. Serve at room temperature. Enjoy it.
Baklawa:
2 hours 1 hour prep
50-75 servings
2 lbs phyllo dough (for a 17x13 tray)
3 cups melted rendered butter
BAKLAWA FILLING
2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
3/4 cup sugar
2 tablespoons rose water (usually found in Middle Eastern markets)
SYRUP
2 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon lemon juice
1 teaspoon rose water
1. Butter baking pans thoroughly.
2. Place 1 lb.
3. of dough in pan, brushing butter between each sheet.
4. Do not butter top sheet.
5. Combine ingredients for nut filling and spread evenly on last layer.
6. Place the other 1 lb.
7. dough over nut filling, brushing each layer with butter between each sheet.
8. Cut in diamond shapes.
9. Pour remaining butter over top.
10. Bake in a preheated oven@ 400 degrees for 15 mins.
11. ,then reduce heat to 325 degrees for 45 minutes.
12. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
13. SYRUP:.
14. Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
15. Let syrup stand for 10 minutes before pouring over cold Baklawa.
I think Persian baklava is the best! Here's a good recipe that I found:
Filling:
1lb. blanched almonds or an almond/walnut combination
3/4 cup sugar
1 tsp. ground cardamom
Syrup:
1 1/2 cup sugar
1 cup water
1/2 cup rosewater(buy the type that comes in 10oz.
bottles, not the exorbitantly priced little bottles.)
1/3 cup unsalted butter, melted
1 lb. fillo, thawed
Finely grind the nuts. Add cardamom and sugar to the nuts. Cut the filo
to fit a 12x15" pan. Brush bottom of pan with butter and add 6 sheets of
filo, brushing each with butter. Sprinkle and spread enough of the nut
mixture until you've added about 1/8" to the pan. Continue building
layers with 3 sheets of filo(brushing each with butter) to every 1/8" of
nuts. Finish with 6 layers of filo. Brush top with butter. Cut through
all but the bottom layer of filo in diamond shapes. Bake at 350 degrees
F. for 25-30min.
Persian baklava traditionally does not use honey or lemon, and definitely includes rosewater! We also use ground pistachios, just use whatever nut you prefer. It's delicious
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make the Arab sweet Bakhlawa?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the Arab sweet Bakhlawa?),it will help you,my kids.
Answer:
Although I agree with the recipes and love to eat it, I was always given to understand that it was a Greek dish ! ! !
Baklava
Use walnuts, pecans, or other nuts in this delicious baklava.
INGREDIENTS:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
PREPARATION:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.Cut cross ways in diamond shapes.
This is a Palestinian recipe: BAKHLAVA
Ingredients:
4 cups finely chopped walnuts
2 cups butter (or crisco or ghee)
1 cup sugar
1/2 cup finely chopped pistachios
18 sheets phyllo dough (keep moist)
To make the sugar syrup
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
METHOD:
To make the 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 a side to cool.
To make the baklava:
Preheat 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 ? 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 squaresand put the baklava in the oven.
Bake on 325 deg F for about half an hour then on 450 deg F for the last 5-10 minutes until it turns golden brown and crunchy. It should smell very nice. Take the baklava out of the oven and immediately pour the cooled sugar syrup on it. Serve at room temperature. Enjoy it.
Baklawa:
2 hours 1 hour prep
50-75 servings
2 lbs phyllo dough (for a 17x13 tray)
3 cups melted rendered butter
BAKLAWA FILLING
2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
3/4 cup sugar
2 tablespoons rose water (usually found in Middle Eastern markets)
SYRUP
2 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon lemon juice
1 teaspoon rose water
1. Butter baking pans thoroughly.
2. Place 1 lb.
3. of dough in pan, brushing butter between each sheet.
4. Do not butter top sheet.
5. Combine ingredients for nut filling and spread evenly on last layer.
6. Place the other 1 lb.
7. dough over nut filling, brushing each layer with butter between each sheet.
8. Cut in diamond shapes.
9. Pour remaining butter over top.
10. Bake in a preheated oven@ 400 degrees for 15 mins.
11. ,then reduce heat to 325 degrees for 45 minutes.
12. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
13. SYRUP:.
14. Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
15. Let syrup stand for 10 minutes before pouring over cold Baklawa.
I think Persian baklava is the best! Here's a good recipe that I found:
Filling:
1lb. blanched almonds or an almond/walnut combination
3/4 cup sugar
1 tsp. ground cardamom
Syrup:
1 1/2 cup sugar
1 cup water
1/2 cup rosewater(buy the type that comes in 10oz.
bottles, not the exorbitantly priced little bottles.)
1/3 cup unsalted butter, melted
1 lb. fillo, thawed
Finely grind the nuts. Add cardamom and sugar to the nuts. Cut the filo
to fit a 12x15" pan. Brush bottom of pan with butter and add 6 sheets of
filo, brushing each with butter. Sprinkle and spread enough of the nut
mixture until you've added about 1/8" to the pan. Continue building
layers with 3 sheets of filo(brushing each with butter) to every 1/8" of
nuts. Finish with 6 layers of filo. Brush top with butter. Cut through
all but the bottom layer of filo in diamond shapes. Bake at 350 degrees
F. for 25-30min.
Persian baklava traditionally does not use honey or lemon, and definitely includes rosewater! We also use ground pistachios, just use whatever nut you prefer. It's delicious
correctness,It's Non-profit and only for informational purposes.
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