Traditional Baklava Recipe

 

Ingredients

 

For the Syrup

• 2 cups granulated sugar
• 1 1/2 cups water
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 2-3 whole cloves
• 1 teaspoon rose water (optional)

For the Pastry

• 1 pound phyllo dough (ensure it's halal-certified)
• 1 pound mixed nuts (pistachios, walnuts, almonds)
• 1 cup unsalted butter, melted (use halal-certified butter)
• 1/2 cup ground pistachios (for topping)

Spice Mix

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons powdered sugar

Preparation Method

Preparing the Nut Filling

1. Toast nuts in a dry pan over medium heat until fragrant (5-7 minutes)
2. Allow nuts to cool completely
3. Pulse nuts in a food processor until finely chopped (not powdery)
4. Mix chopped nuts with:
   • Ground cinnamon
   • Ground cloves
   • 2 tablespoons powdered sugar

Preparing the Syrup

1. In a saucepan, combine:
   • Sugar
   • Water
   • Honey
   • Lemon juice
   • Whole cinnamon stick
   • Whole cloves
2. Bring to a boil, then reduce heat
3. Simmer for 10-15 minutes until slightly thickened
4. Remove from heat
5. Add rose water (if using)
6. Let cool completely

Assembling the Baklava

1. Preheat oven to 350°F (175°C)
2. Brush a 9x13 inch baking pan with melted butter
3. Phyllo Layering Technique:
   • Layer 8-10 sheets of phyllo, brushing each sheet with melted butter
   • Spread 1/3 of nut mixture evenly
   • Repeat layering process two more times
   • Top with 8-10 final sheets of phyllo, brushing each with butter
4. Using a sharp knife, cut into diamond or square shapes
   • Cut all the way to the bottom of the pan
   • Create diagonal lines about 1.5 inches apart

Baking

1. Bake for 45-50 minutes
2. Look for golden brown, crispy top
3. Remove from oven and immediately pour cooled syrup over hot baklava
4. Let sit for 4-6 hours or overnight to absorb syrup

Serving and Storage

• Serve at room temperature
• Garnish with ground pistachios
• Store in an airtight container
• Best consumed within 5-7 days
• Can be refrigerated for up to 2 weeks

Halal Considerations

• Use halal-certified phyllo dough
• Ensure butter is halal-certified
• Use pure, halal ingredients
• Prepare in a clean kitchen
• Avoid cross-contamination

Chef's Tips

• Keep phyllo dough covered with a damp cloth to prevent drying
• Brush butter gently to avoid tearing phyllo sheets
• Allow baklava to cool completely before cutting
• Syrup must be cool when pouring over hot baklava

Cultural Notes

• Originating in the Ottoman Empire
• Popular in Middle Eastern and Mediterranean cuisines
• Often served during celebrations and holidays