Assyrian Food...
Baklava
A universal dessert. Baklava is known in many cultures including the Assyrian, Middle East, Greek, Eastern Europe, and even in Western Europe and the United States. Each culture has its unique mixture and ingredients combination. The one listed below is just one of the many possibilities. Honey is used here as a topping syrup, but you can use home-made syrup made from white cane sugar, or, you can serve it dry.
Ingredients:
1 1/2 pounds chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cardamom
1 pound melted sweet butter
2 pounds Athens thin Fillo
1 cup honey
To make the stuffing, combine and mix walnuts, sugar
and cardamom. Set aside.
Brush a baking dish measuring about 9x13x2 inch with some of the melted butter.
Spread one Fillo sheet flat in the pan, brush with about 1
teaspoon butter. Stack about 15 Fillo sheets using this method.
Spread one half of the stuffing mixture on the Fillo sheets.
Spread and butter about five Fillo sheets on top of the first layer of stuffing.
Spread the remaining half of the stuffing on top.
Spread and butter about 15 Fillo sheets to make the top and final layer. Use more butter
if you run out, or use less for each Fillo layer.
With a sharp knife, cut in diamond, or square shapes.
Pour remaining melted butter on top.
Bake in 350 degree oven for about 30 minutes, or until the surface turns
light golden color.
Pour honey over Baklava. When at room temperature, transfer individual
pieces onto a serving dish.
Serve at room temperature or chilled.
- Cardamom (Hale):
- This spice is a common ingredient in recipes from the Middle East and Eastern Europe. Whole Cardamom seeds are available in Assyrian and Middle Eastern stores. Due to an increase in its popularity, ground Cardamom is now available in the spice section of some supermarkets. Back to Ingredients.
- Fillo Pastry:
- These thin sheets of dough are used mostly to make the famous dessert Baklava. They are
available in boxes in most supermarkets. Back to Ingredients.
Sign Our Guestbook
View Our Guestbook
