How To Make Baklava - Hilah Cooking
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Date: 2022-04-30
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Comments and reviews: 10
haskovali
Making baklava in greek style is like making pizza in indian style. Baklava is originated from eastern Turkey and recognised by UNESCO. If you want to teach some thing properly please use the original recipe. It is made in every single post Ottoman country, but it was developed in the kitchens of the Ottoman empire. There are so many different ways of making baklava and it varies from country to country. It is made during festival by Turkic tribes and offered to the guests and this custom adopted by non-muslim people too as they lived with Turks for centuries. One of the claims that greek historians say ( especially the ones biased against Ottomans) that baklava used to be made in the Byzantine times and they called is -placenta: , it was flat and had nuts in it. It is like saying greeks invented sparkling water/soda in the ancient times, that means greeks used to make -coke- as it has got sparkling water it in too. With this type simple and illogical approach, greeks can claim anything no wonder.
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Making baklava in greek style is like making pizza in indian style. Baklava is originated from eastern Turkey and recognised by UNESCO. If you want to teach some thing properly please use the original recipe. It is made in every single post Ottoman country, but it was developed in the kitchens of the Ottoman empire. There are so many different ways of making baklava and it varies from country to country. It is made during festival by Turkic tribes and offered to the guests and this custom adopted by non-muslim people too as they lived with Turks for centuries. One of the claims that greek historians say ( especially the ones biased against Ottomans) that baklava used to be made in the Byzantine times and they called is -placenta: , it was flat and had nuts in it. It is like saying greeks invented sparkling water/soda in the ancient times, that means greeks used to make -coke- as it has got sparkling water it in too. With this type simple and illogical approach, greeks can claim anything no wonder.
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Milen
Its funny how people can fail basic history course making statement like. -It probably originated inTurkey long long ago after which it spread over the region and developed its varieties-. Gal, there was no Turkey in old times. If it originated in the region, it was not Turkey, but other countries and nations that successfully swept away or exterminated from the -ancient- Turkey by genocides. So, dont make that nation steal others' heritage. And to be honest, the best dough is what you make yourself, not that dry Filo. But it takes long long time to make the dough and make it into thin layers by yourself. So, Filo is more convenient, though less delicious.
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Its funny how people can fail basic history course making statement like. -It probably originated inTurkey long long ago after which it spread over the region and developed its varieties-. Gal, there was no Turkey in old times. If it originated in the region, it was not Turkey, but other countries and nations that successfully swept away or exterminated from the -ancient- Turkey by genocides. So, dont make that nation steal others' heritage. And to be honest, the best dough is what you make yourself, not that dry Filo. But it takes long long time to make the dough and make it into thin layers by yourself. So, Filo is more convenient, though less delicious.
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Billy
I work in Greek bakery we use regular walnuts, Diamond brand, they are already roasted and that works just fine, we use 500lbs a week of the nuts and a giant barrel of honey and tons of sugar. We use olive oil but not extra virgin. mixed with regular salted butter. We also make version with pistachios and rose water. We also have a sugar free using isomalt, splenda, and honey extract but that one makes you have gas or worse, so be close to bathroom.
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I work in Greek bakery we use regular walnuts, Diamond brand, they are already roasted and that works just fine, we use 500lbs a week of the nuts and a giant barrel of honey and tons of sugar. We use olive oil but not extra virgin. mixed with regular salted butter. We also make version with pistachios and rose water. We also have a sugar free using isomalt, splenda, and honey extract but that one makes you have gas or worse, so be close to bathroom.
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Ben
Very nice. Missing two important ingredients.
1- You did mentioned it, but didn't use it. ROSE WATER
2- Cardamon. Ground up some Cardamon, and mix it with the nuts.
Using the above two ingredients will elevate your Baklava from average to outstanding.
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Very nice. Missing two important ingredients.
1- You did mentioned it, but didn't use it. ROSE WATER
2- Cardamon. Ground up some Cardamon, and mix it with the nuts.
Using the above two ingredients will elevate your Baklava from average to outstanding.
reply
bkpickell
I've always hated making this, because the recipe my grandmother gave me would cost me a fortune to make. It called for Walnut, Pistachio, Almonds, and Pecans. A LB of each. So the whole desert would cost me something like $30-$40 to make.
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I've always hated making this, because the recipe my grandmother gave me would cost me a fortune to make. It called for Walnut, Pistachio, Almonds, and Pecans. A LB of each. So the whole desert would cost me something like $30-$40 to make.
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1982evanthia
I'm Greek and we always put hot syrup with cold baklava or hot baklava with cold syrup this will help the top layers to not flake or curl holds its structure. My mom also adds a clove in center of each piece.
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I'm Greek and we always put hot syrup with cold baklava or hot baklava with cold syrup this will help the top layers to not flake or curl holds its structure. My mom also adds a clove in center of each piece.
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Lilac
Just discovered your videos and I can't stop watching. I need to try this recipe, although it seems VERY time consuming. I love baklava, so I'm sure it's worth it! I also love your top. where did you get it?
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Just discovered your videos and I can't stop watching. I need to try this recipe, although it seems VERY time consuming. I love baklava, so I'm sure it's worth it! I also love your top. where did you get it?
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Hami
Some recipes call for olive oil probably because, it's a greek thing, I guess? So, they first change the kind of nut, and then they add olive oil. to the sweetest desert there is, to a baklava. unbelievable.
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Some recipes call for olive oil probably because, it's a greek thing, I guess? So, they first change the kind of nut, and then they add olive oil. to the sweetest desert there is, to a baklava. unbelievable.
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Kostas
If you-re a baklava fan then you definitely will love Galaktoboureko. It-s basically a custard pie, baked in a deep dish, surrounded by filo and soaked with a citrus-scented syrup.
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If you-re a baklava fan then you definitely will love Galaktoboureko. It-s basically a custard pie, baked in a deep dish, surrounded by filo and soaked with a citrus-scented syrup.
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benjamin
found some organic filo dough at. you guessed it. Whole Foods. tomorrow is the big day to try this recipe. been wanting to make this since I knew of its existence. thanks
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found some organic filo dough at. you guessed it. Whole Foods. tomorrow is the big day to try this recipe. been wanting to make this since I knew of its existence. thanks
reply
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