Baklava
Ingredients Measure Amount
Sugar 3 ¼ cups 585 grams
Water 2 ½ cups 500 grams
Lemon juice 1 teaspoon 5 grams
Pistachio nuts (uncrushed) 2 cups 220 grams
Flour 4 ½ cups 500 grams
Salt ½ teaspoon 3 grams
Olive oil 1 ½ tablespoons 15 grams
Eggs 2 100 grams
Starch 2 cups 55 grams
Butter or margarine 1 ¼ cups 250 grams
Servings: 12
Preparation :
Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes,
add the lemon juice and bring to boil again for a short time. Remove
from heat and leave to cool. Crush or grind the pistachio nuts. Sift
the flour into a large bowl, add salt and and mix. Slowly pour the
oil, make a hole in the middle and add the eggs and very slowly add
the water. Knead into a medium stiff dough. Cover with a damp cloth
and leave for about 10 minutes. Divide the dough into balls and roll
each ball out very thin, sprinkling with starch until half a millimeter
thick. Place half of the rolled out dough into a baking pan of 35-40
cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the
remaining sheets. Cut the layered pastry sheets into squares or diamonds.
Heat the butter without burning it and pour over the pastry. Bake
in a barely moderately heated oven for approximately 40-50 minutes
until it is golden brown. Remove from the oven and set aside for 2-3
minutes and then pour the cold syrup over the pastry, cover and let
it soak the syrup.
Nutritional Value (in approximately one serving) :
Energy 425 cal, Protein 6.4 g, Fat 19.5 g, Carbohydrates 58.2 g,
Calcium 27 mg, Iron 1.31 mg, Phosphorus 100 mg, Zinc 1 mg, Sodium
190 mg, Vitamin A 479 iu, Thiamine 0.10 mg, Riboflavin 0.03 mg,
Niacin 0.45 mg, Vitamin C - mg, Cholesterol (when butter is used)
58 mg.
Notes :
Baklava is one of the traditional desserts which is best known and
made in all regions of Anatolia. The type which is prepared with
a very thick syrup and keeps for a long time is known as "Dry
Baklava" (Kuru Baklava).
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