Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    HOW TO MAKE BAKLAWA / BAKLAVA with PHOTOS!!!

    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >>
    Scots Lass/Cairo
    Thu Oct 25, 2007 11:58 am
    Food.com Groupie
    Well done Om Safia, you have shown me how to make Baklava from scratch! icon_biggrin.gif I have a pasta maker somewhere in one of the kitchen cupboards, and have only used it about 5 times in the past 20 years! Never even thought about using it to make Fillo! I have only ever bought this dough ready-made, and as my family tend to prefer Greek style food, usually prepare it with honey in the syrup.

    Your Algerian version seems very tasty, and you've shown me how to do this step-by-step, so I'll be searching for the pasta maker over the weekend, as I'd love to give your recipe a try.
    Thank you so much for showing me just how it's done!
    icon_wink.gif
    chia
    Fri Oct 26, 2007 4:36 pm
    Forum Host
    that was totally awesome, and probably one of the most impressive tutorials here on zar! kudos!!
    i know most , including myself, buy prepared phyllo, but to see it made from scratch was truly amazzing.
    Nic
    Wed Oct 31, 2007 9:55 am
    Food.com Groupie
    WOW!! You baklava looks fantastic! I don't know if I would have the patience to make it, I do make my own pasta sometimes and that is time consuming.

    I saw you are from the UK, please pop into the British Forum, we would love to see you there. We have an everyday thread where we chat called Meet & Greet, everyone is friendly and all are welcome! icon_biggrin.gif
    Um Safia
    Wed Oct 31, 2007 12:07 pm
    Forum Host
    Thanks Nic! I'd love to pop in - see you soon... icon_lol.gif
    Queen Dragon Mom
    Sun Nov 04, 2007 2:40 pm
    Food.com Groupie
    Just found this! I adore baklava and now I have this urge to get the pasta machine out and actually make fillo from scratch.
    Thanks so much for as really dynamite demo.
    Manami
    Sun Nov 04, 2007 3:23 pm
    Food.com Groupie
    Just found this too! Wonderful and awesome icon_exclaim.gif I have always made it with store-bought phyllo icon_cool.gif I have learned a lot, thank you for sharing. icon_wink.gif
    Susie D
    Mon Nov 05, 2007 10:55 pm
    Forum Host
    Absolutely fantastic tutorial! icon_biggrin.gif
    Perfectionist cook
    Sat Feb 02, 2008 8:29 am
    Food.com Groupie
    As I am of Greek background, I am no stranger to baklava but we always made ours by rolling out circles of pastry dough in a very time consuming process.
    Although I do have a pasta machine I always use it every summer for pasta making and I have never used it for phyllo pastry. I really like the way you used the machine and the way you made the baklava. It looks like a fabulous variation on the typical (and perhaps slightly boring way) I used to make it.

    Thank you for your tutorial, you have really inspired a lot of women to try this recipe.
    Um Safia
    Sat Feb 02, 2008 9:06 am
    Forum Host
    Hi Perfectionist Cook!

    thank you for your lovely comments. I only began using the pasta machine for phyllo when I got married - until then I rolled it by hand like you & consequently didn't exactly enjoy making baklava icon_wink.gif In fact my MIL still makes it this way....

    I'm very happy that you would like to try the different method - if nothing else it WILL save you some time icon_lol.gif

    Happy cooking,

    Rezika.
    Chef #844758
    Fri May 23, 2008 9:17 am
    Newbie "Fry Cook" Poster
    Hey Thank uu sooo mcuh for this....this is an amazing amazing tutorial...I just had two questions...can the dough be done without the pasta maker??...and what exactly is mazhar??...i hope i'm not bothering u too much...but i just really love baklava and want to make it! icon_smile.gif icon_redface.gif Thank u once again!!
    Um Safia
    Fri May 23, 2008 10:10 am
    Forum Host
    [quote="Chef #844758"]Hey Thank uu sooo mcuh for this....this is an amazing amazing tutorial...I just had two questions...can the dough be done without the pasta maker??...and what exactly is mazhar??...i hope i'm not bothering u too much...but i just really love baklava and want to make it! icon_smile.gif icon_redface.gif Thank u once again!![/quote]

    wave.gif Hi There!

    Aww, I'm glad you like the turorial! You're very welcome ~ I just LOVE Baklava & am sad that some people asume they can't make it as it must be too difficult!

    OK, as to your questions, yes you can make the dough without a pasta maker - roll out some dought to a depth of about 5mm, cut into strips about 5cm wide then roll out again, as thin as you can get it this time. Mazhar is another name for Orange Blossom / Flower Water. You can also use Rose Water in place of the Mazhar or make a lemony syrup & add a little lemon zest to the filling.

    Rezika.
    Chef #845841
    Sat May 24, 2008 12:35 pm
    Newbie "Fry Cook" Poster
    Can somone tell me what is "mazhar" which is used in making baklawa.
    Um Safia
    Sat May 24, 2008 12:57 pm
    Forum Host
    [quote="Chef #845841"]Can somone tell me what is "mazhar" which is used in making baklawa.[/quote]

    Hi chef,

    mazhar is orange blossom / flower water. If you read my reply above it explains what you can sub in place of it.

    You can find it in Middle Eastern / Mediteranean stores, Cortas is one of the bigger brands.

    Rezika.
    Chef #1170472
    Sun Feb 15, 2009 9:19 am
    Newbie "Fry Cook" Poster
    I like your baklawa alot, I have so much trouble trying to make it, it comes out thick and gooe in the bottom any advice would be appretiated (email removed by moderator) if you have a spare moment. thankyou again.
    Um Safia
    Sun Feb 15, 2009 6:34 pm
    Forum Host
    [quote="Chef #1170472"]I like your baklawa alot, I have so much trouble trying to make it, it comes out thick and gooe in the bottom any advice would be appretiated (email removed by moderator) if you have a spare moment. thankyou again.[/quote]

    Hi there,

    I have made a note of your email & will contact you a.s.a.p

    icon_biggrin.gif Rezika.
    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >> Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites