Traditional Recipe by Michelle Karam
Baklava (, , or ; Ottoman Turkish: باقلوا [bɑːklɑvɑː]) is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central and Southwest Asia.
Turkish etymologist Sevan Nişanyan claims an old Turkish origin (baklağı or baklağu). Buell argues that the word “baklava” may come from theMongolian root baγla- ‘to tie, wrap up, pile up’.
This recipe was donated to us by Michelle Karam and placed on our other website back in January in 2010.
- 1 Box Filo Dough from your frozen food section at your supermarket
- ¾ lb unsalted butter melted & clarified
- 2 c. walnuts finely chopped
- 1/3 cup sugar
- ½ tsp. cinnamon
For the Syrup
- 2 cups water
- ½ cup honey
- 2 cups sugar
- 1 tsp. lemon juice
- Cinnamon stick
Lay open package of fillo dough and rest your baking pan on it and cut sheets the size of your baking pan. Immediately cover your sheets of fillo with a moist towel to keep the sheets from drying out & cracking. Mix together in a bowl walnuts, sugar & cinnamon. Lay 5 sheets of fillo dough in the bottom of the baking pan and brush each layer with the melted butter. (YOU DO NOT NEED TO SOAK THE ENTIRE SHEET-JUST COVER LIGHTLY) Sprinkle 5 TABLESPOONS of the walnut mixture over the top. Then layer on top of it 10 sheets of fillo dough, only buttering every 3rd one. Continue this process 3 more times, buttering each 3rd time. Butter top layer generously to cover along the edges. Before baking, score dough into diamonds; brush again generously over each diamond to ensure the fillo will stick when baking. Bake at 375 degrees for 15 minutes. Pull the pan out of the oven after 15 minutes and pour the rest of the warm butter that was remaining over each diamond. Fillo dough will puff up. Bake for an additional 20-30 minutes or until the top is light golden brown. When the pan is out of the oven, hold top with a spatula and tilt it to the side to try to drain any remaining butter. Leave pan tilted for at least 5 minutes so that as much butter as it can will be removed. (May use some paper towels to soak up) SYRUP: Add all ingredients together over medium high heat- once it comes to a boil and a syrup is formed, remove cinnamon stick. COOL BAKLAVA. Syrup may be added to the baklava just prior to serving. If you add it too soon, the baklava will get soft and soggy. You can keep the syrup in the refrigerator to store it.
Some spice blends deliver an intoxicating fragrance. Some are brilliantly colored. And some tantalize your tongue with spiciness. Tunisian
Fire gives you all of the above. Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. We add crackling crystals of Moroccan sea salt to launch it all on a head-spinning voyage to North Africa. Scatter this unique blend on spit-roasted lamb, swirl them into couscous, and massage them into grilled chicken, fish and vegetables. Forget the burgers and steak, try something unique and different. This recipe makes four.
- 2 tablespoons and 4 pinches Tunisian Fire Chef SaltTM
- 1 container (6 oz) plain yogurt
- 1 1/2 cups water
- 2 pounds boneless chicken (breast and/or thighs), cut in 2-inch chunks
- 1 large sweet potato cut in 12 chunks
- 4 12-inch flat metal skewers
- Olive oil for coating kebabs
Mix the Tunisian Fire Chef Salt, yogurt, and water in a large zipper-lock bag. Add the chicken, press out air and seal; refrigerate 2 to 4 hours.
Meanwhile boil the sweet potato until tender, about 7 min; drain.
Light a grill for medium heat. Remove the chicken from the brine and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 skewers. Brush with olive oil and sprinkle with a few pinches of Tunisian Fire. Grill until chicken is resilient and sweet potatoes are soft and browned, 10 to 12 minutes, turning twice.
Tunisian Fire Quick Chef Tips:
- Rub Tunisian Fire on sautéed chicken breast and simmer in cilantro, salsa and lemon for b’stylla-style braised chicken
- Mix Tunisian Fire with yogurt, garlic and olive oil into a marinade for lamb or poultry.
- Blend Tunisian Fire, unsalted butter, and orange marmalade and serve with grilled chicken or seafood
- Rub Tunisian Fire on grilled salmon steaks
- Mix Tunisian Fire with ground lamb or turkey for exotic burgers or meatballs
- Steep couscous with Tunisian Fire, toasted almonds, and golden raisins.
- Sprinkle Tunisian Fire on grilled bananas, serve with ice cream
- Sauté Tunisian Fire and shrimp, simmer in tomato sauce, serve over rice
- Melt a pad of Tunisian Fire butter over baked sweet potatoes
Recipe can be reprinted with the following:
Recipe copyright Andrew Schloss and David Joachim, www.ChefSalt.com.