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Woman's Hour 大象传媒 Radio 4 |
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BaklavaThe term baklava designates a whole selection of elaborate sweets ranging from kol wa shkor (eat and be thankful) to borma (golden bird's nest roll) to ballooriyeh (white bird's nest squares). All are the reserve of commercial sweet makers and not commonly made at home. Some are easier to reproduce at home than others and here is a home-made version of kol wa shkor which is not as melting as that made professionaly but equally tasty and very simple to make. Serves 4Ingredients: 200 g walnuts, (or almonds, or pine nuts, or pistachio nuts, or cashew nuts) 100 g golden caster sugar 3/4 teaspoon ground cinnamon 1 tablespoon orange blossom water听 1 tablespoon rose water a knob of unsalted butter to grease the baking dish 12 sheets of filo pastry measuring 18 x 32 cm听 75 g unslated butter, melted half the amount of sugar syrup, p. 听 Method: 1. Preheat the oven to 200 C. 2. Put the walnuts (or you other choice of nuts) in the blender and process until medium fine.听Transfer to a mixing bowl, add the sugar, cinnamon, orange flower and rose water and mix well. 3. Grease a medium baking dish measuring about 18 x 32 x 3 cm with a knob of butter then spread one sheet of filo pastry on the bottom of the baking dish - keep the other sheets covered with a damp cloth as they dry up very quickly. Brush the filo with melted butter, lay another sheet over it and brush with melted butter. Lay another 4 sheets, brushing each with butter until you have 6 layers of filo pastry. 4. Spread the nut filling evenly over the pastry and cover with 6 more layers of filo, brushing each with melted butter. Pour any left over butter onto the pastry. Cut into diamonds or into thin, long rectangles. 5. Bake in the preheated oven for 15-20 minutes, or until crisp and golden brown. Take out of the oven, let sit for a minute or so then pour the cooled syrup all over the pastry. Serve at room temperature. This baklava will keep for a few days if stored in an airtight container. Sugar Syrup (Qater) Makes about 350 ml (12 fl oz) Ingredients: 350 g white granulated or golden caster sugar 150 ml water听 1 teaspoon lemon juice 1 tablespoon rose water 1 tablespoon orange blossom water听 Method: 1. Put the sugar, water and lemon juice in a saucepan and place over medium heat. Bring to the boil, stirring occasionally. Let boil for 3 minutes. Then add the rose and orange blossom water and boil for a few seconds. 2. Take off the heat and let to cool before using with the baklava recipe below. You can keep this syrup in a glass jar in the refrigerator for about two weeks. From Anissa听 Helou鈥檚 Lebanese Cuisine (Grub Street, 2003) Back to the recipe page |
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