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    You are in: Home / Community Forums / Middle East & North Africa / HOW TO MAKE BAKLAWA / BAKLAVA with PHOTOS!!!
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    HOW TO MAKE BAKLAWA / BAKLAVA with PHOTOS!!!

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    Um Safia
    Thu Oct 18, 2007 12:02 pm
    Forum Host
    wave.gif everyone,

    here is the very first installment of NA*ME's newest feature... 'HOW TO MAKE ..... with PHOTOS'.

    To start us off is Baklawa - made the traditional way we make it in Algeria. You'll find this is very similar to a lot of the Baklawa from other countries...

    To make this Baklawa you'll need:

    For the Dough:
    4 (tall) glasses of plain flour
    1 glass water
    3/4 glass melted ghee and oil mixed - 1/2 ghee and 1/4 sunflower/veg. oil.
    pinch salt

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    For the Filling:
    3 glasses chopped nuts - use almonds, walnuts, pecans, peanuts or a mixture of your choice.
    just over 3/4 glass of granulated sugar
    1/4 tsp ground cinnamon
    1tsp vanilla sugar
    2 tsp melted ghee
    mazhar - approx 1/2 glass

    For the Syrup:

    2 - 3 glasses honey
    3/4 -1 glass mazhar

    *You need approx 1 extra glass of melted ghee to brush the pastry with and enough whole nuts to decorate each piece of baklawa. Also you'll need plenty of cornflour!*

    Utensils:
    1 large metal tray approx 30cm - 35cm
    1 pasta machine
    2 mixing bowls
    1 large water glass - MINE HOLDS 6oz DRY INGREDIENTS & 310ml WET INGREDIENTS.
    1 pastry brush
    1 medium saucepan
    1 rolling pin
    1 food processor
    1 large knife
    2 tablespoons

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    baklawa tray/tin

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    icon_arrow.gif


    Last edited by Um Safia on Thu Oct 08, 2009 4:30 am, edited 5 times in total
    Um Safia
    Thu Oct 18, 2007 12:07 pm
    Forum Host
    1. Take 1 mixing bowl and place the flour & salt in it.

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    Add the ghee/oil mixture & mix, slowly adding the water.

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    Mix well...

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    until you have a smooth dough

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    place this on your work surface - well dusted with cornflour

    icon_arrow.gif


    Last edited by Um Safia on Thu Oct 18, 2007 12:25 pm, edited 1 time in total
    Um Safia
    Thu Oct 18, 2007 12:24 pm
    Forum Host
    2. Split the dough in half.

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    Make the first 1/2 into golf ball sized pieces.

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    Keep the dough covered with a tea towel...

    3. Take a dough golf ball. If you are comfortable using the pasta machine then just make the ball into a sausage shape

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    and gently roll out with rolling pin to approx. 3-4mm.

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    Begin passing though pasta machine on thinnest setting.

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    NB : if this is your 1st time you can use the pasta machine on the 2nd to thinnest setting

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    before putting it through on the thinnest.

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    Um Safia
    Thu Oct 18, 2007 12:37 pm
    Forum Host
    4. In you saucepan, melt your ghee on a medium heat.

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    5. Brush you tray well with ghee using the pastry brush

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    6. Lay you first strip of phyllo pastry vertically in the centre the tray. Brush the pastry with the ghee.

    7. Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less icon_wink.gif When you're done it should look like this...

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    Last edited by Um Safia on Thu Oct 18, 2007 1:36 pm, edited 1 time in total
    Um Safia
    Thu Oct 18, 2007 12:42 pm
    Forum Host
    8. Turn the tray round so that you're placing the phyllo strips horizontally over vertcal strips. This criss cross is very important icon_exclaim.gif so don't forget...

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    Continue rolling your pastry and layering the tray. Remember the ghee after each strip..

    9. Continue doing this until you have done 5 layers.

    icon_arrow.gif
    Um Safia
    Thu Oct 18, 2007 12:48 pm
    Forum Host
    10. Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

    11. Place the nuts in the 2nd mixing bowl and add the sugar, cinnamon, vanilla powder...

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    and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.

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    12. Place filling in the tray over the pastry, gently smoothing it

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    until you have this

    Photo Sharing and Video Hosting at Photobucket

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    Um Safia
    Thu Oct 18, 2007 12:59 pm
    Forum Host
    13. You now need to repeat the dough rolling, layer making stage all over again icon_rolleyes.gif until you have 6 layers. You will need to use the 2nd half of the dough by now - just make golf balls again! Don't forget the ghee icon_wink.gif

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    14. When you've finished the 5th layer you can choose how to do the top layer. I always roll out one large sheet by hand by other stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle!

    If you want to try rolling out a sheet, remember to COVER the dough, rollingpin, surface, your hands etc in LOADS of cornflour!

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    then roll out the the tray size plus 2cm extra.

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    Um Safia
    Thu Oct 18, 2007 1:04 pm
    Forum Host
    15. Now you need to cut the baklawa and decorate.

    Take you knife and cut vertical straight lines all the way to the bottom. (Approx. 2cm apart)

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    then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklawa are diamonds.

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    16. When you've cut the shapes, push a nut into each shape.

    17. Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes...

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    Um Safia
    Thu Oct 18, 2007 1:12 pm
    Forum Host
    18. The baklawa should be golden and now needs it syrup.

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    19. Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.

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    20. Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metalic ones as they hold the syrup better.

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    Enjoy! yummy.gif

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    Caroline Cooks
    Thu Oct 18, 2007 5:45 pm
    Food.com Groupie
    I hope we can comment here...otherwise, sorry!
    Excellent!!! I love Baklava and have only made it once, and not from scratch. You did such a great job!
    Um Safia
    Thu Oct 18, 2007 5:53 pm
    Forum Host
    Caroline Cooks wrote:
    I hope we can comment here...otherwise, sorry!
    Excellent!!! I love Baklava and have only made it once, and not from scratch. You did such a great job!


    Hey there Caroline! Thanks for dropping by icon_biggrin.gif Feel free to comment, the thread is for discussion about the baklava as well as how to make it icon_wink.gif

    Glad you enjoyed,

    Rezika.

    P.S. I'm always checking out the fab photos in your forum too!
    Elmotoo
    Thu Oct 18, 2007 7:49 pm
    Forum Host
    icon_eek.gif icon_eek.gif icon_eek.gif yummy.gif yummy.gif yummy.gif

    HOLY (BLEEP)!!!!! THAT was AMAZING!!!!

    You made it look so easy! icon_eek.gif How do I get to your house?

    WELL DONE!!

    Bethie
    Chef Kate
    Thu Oct 18, 2007 10:30 pm
    Forum Host
    Fabulous presentation!! I think I may just try this now.

    Thanks, Safia dear!
    icon_biggrin.gif
    Halalmom
    Fri Oct 19, 2007 3:17 am
    Food.com Groupie
    OMG, you even made the dough... icon_eek.gif

    Simply wonderful, I'd like to have one right now, a glass of tea... Pure heaven!

    (I will NOT show this to DH, or next time he'll insist on homemade-dough!)

    Great job!
    ToadFairy
    Fri Oct 19, 2007 5:44 am
    Food.com Groupie
    Amazing, I'm in awe icon_eek.gif I don't think I could make something like this in my wildest dreams. You did a GREAT job icon_biggrin.gif icon_biggrin.gif
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