Ever since I saw the retina at ina I keep saying that I do and I do and I took the sheets and nothing ,,,,,,,,,,,,,,,,,,, until today when it was his turn


Baklava

Of all the sweets, baclava is one of the sweetest. And it's the sweet I can eat anytime, despite the fact that it's so sweet. I can't eat as much, usually the second piece puts a lid on me and I don't want to eat anything else for a few hours, but I like the taste and where I catch a baclava that is worth it, I don't hesitate. Unfortunately, not all baccalaureates are worth it. The ones we find in our trade are made with margarine, too little filling and far too much sugar, at the price of real baklava. That's all they understood from the baklava, that it's very sweet. Of course it is, but besides that, it is also syrupy and the syrup tastes good (traditionally it is made with rose water), of course it is an energy bomb but the energy comes mostly from nuts, which are plentiful. I'll show you my version of baclava, which, between us, anyone can make. Well, almost anyone.

The filling is important for baclava. It has to be a lot and good. I used 400 grams of hazelnuts, walnuts, cashews, basically a mixture of dried seeds.

I also used 50 grams of pistachios, because I like it.

I ground the walnuts / hazelnuts (pistachio separately).

We melted a packet of butter (traditionally, in Turkey a butter obtained from sheep's milk is used, we don't have it).

I mixed the nuts (so to speak, generically) with a cup of brown sugar and a tablespoon of cinnamon.

I greased the sheets with butter (I used sheets for the pie, simple, without margarine), one at a time (you have to move quickly with the sheets, it dries quickly).

Of course I greased the sheets as I needed them. I did this: after every two sheets placed in the tray, I sprinkled a little filling. After placing ten sheets, I put the central filling in a thick layer.

I then covered with another eight or ten sheets, greased individually, between which I sprinkled a little filling.

I cut the baclava with a knife and put it in the oven at 180 degrees Celsius. I left her there for 35-40 minutes.

I made a syrup from a liter of water, a cup of brown sugar, a vanilla pod, lime juice (a cup), which I let boil over low heat while the baklava was in the oven. I poured the syrup over the baclava while they were both hot.

I sprinkled the ground pistachio over the baclava, cooled the tray and had (hard) patience until the next day. In my mind, I put too much syrup. The 11 people who ate the baclava, decided that I didn't put too much, because there is no baclava too syrupy. Stay healthy.

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55 Comments

A daaa & # 8230baclava & # 8230You know since I started to make another tray, yes & # 8217 I don't have the courage, because I break the scales again & # 8217 and after that I will have to enter your program & # 8222back at & # 821790 & # 8221, I can barely refrain from going over 94.

I will also do St. Dumitru's, I can't eat more than two and only once a year. I always thought it was very difficult to make, but according to your recipe it seems quite easy

good your baklavaua & # 8230.but when a cataif? I like it more, but I didn't have the courage to start, so if you do, with details, pls, let's catch it too.

I had the honor & # 8221 and the joy - of course) - to be among the 11 & # 8222 tasters & # 8221:) & # 8230 The taste was at least in line with the images & # 8230 But to be sure I think it would take a return for & # 8222 fixing the lesson & # 8221 & # 8230 tasting, of course & # 8230 :)))

It looks great and the recipe seems handy! Being from Dobrogea, I grew up between Turks and Tatars, and when I was a child my family had a family friend, a Turk, and she always came and made us baklava (traditional, with handmade sheets, with yogurt!) And suberek of beef & # 8230 we eat like broken! I still remember how 2 trays of baclavale were cold, in lemon syrup, and how they disappeared in just a few days. Since then, I eat baclavale with pleasure (as well as only those that are worth it) anytime, in any quantity. Thanks and I hope to make time sometime in the near future to try the recipe too, the only things I am missing now are a heat resistant ceramic pot and some time & # 8230

Hi!
How many sheets did you use? How many pieces?
Tonight I'm trying too, it really seems easy to do!
Good luck in the future

you're right when you say & # 8222almost anyone & # 8221 :))

I think it tastes great, but no worries, how can a 1: 4 syrup be & # 8222very sweet & # 8221? The Turks also make 2: 1. Or is it diet baclava :)?

I saw a documentary on Arts about how to make sheets at their mother's house in Turkey. There are craftsmen who have apprentices, and they become masters only after good years. The master has a very privileged status and he earns some money from this job, that's why it is a sought-after job. But not light, the sheet must be very thin, semi-transparent, it's a real art.

For me, there is no New Year's Eve without baclava. I inherited this tradition from my mother (even today it is 6 years since she is no longer with me) who made the sheets herself. stretching them was fffffffffffff difficult. I'm sorry I didn't learn all the technology (he kept the shell unstretched under a hot pan, something like that) and then he stretched out a thin ffffff sheet that he simply took in his fists and spun. in the air. Anyway, the baclavas were a dream. And I do, once or twice a year, they come out extraordinary, but in my mind I have all the taste of the baclavas from my childhood.
By the way, recipe and approx. with yours, only I put honey in the syrup.

linda, no offense, what is too sweet for you, may be too sweet for me. not?
mona, let's repeat :)
sanda, I think there are solutions.)))
aurelia, it's good to keep our memories alive, even with baclava. In my opinion:).
ana, fortunately we have alternative solutions. of course I appreciate the art of the masters and their skill, but it is not possible for us all to be like them: :)
hip, I wrote in the post, ten sheets up, ten sheets down. + -2.
mihai, in dobrogea I ate baclavale even more to my taste than in turkey or greece :)
viviana, when it was her turn.
Maria, you have to do it, because I'm not wet at all.
gabriel, if you stop for a piece or two and combine with movement, you're not in danger.

Alas, my fiancé, darling, always craves your recipes. He keeps sending me links to make him some of these goodies. arata apetisant baclavaua. I will try the recipe too. I'm thinking of using coconut butter and agave syrup. if I eat a small piece, after training, there will be no fire.

Peanuts, walnuts, cashews and pistachios.
Well, how can the good baclava not come out?
I think it was crazy.
What a taste!

Hello,
Sheep's butter is also found in our markets in the markets where peasants come with cheese, you can order it and they can't help but bring it to you (yes, it's more expensive). I only take dairy products from peasants (butter, sour cream, milk & # 8211 I don't take anything from the supermarket anymore).
In Bucharest I found sheep butter and at a store with Arabic products & # 8211 was 70 RON a pretty big jar (I don't know how much was in the jar but clearly it was more than 1 kg).

I made baclavale several times and when I put cold syrup over the baclava just taken out of the oven it came out of the dream: the syrup was absorbed very well and it didn't even look so sweet (compared to the same proportion, but hot syrup over hot baclavale ). I highly recommend this method. And a secret from a Greek grandmother: adding breadcrumbs to the walnut (1/4 more than the walnut), the baclava & # 8222 holds up better.

The problem with baclavalele is that you can't do little, so you need help from friends to prove it!

Ramona, răzvan, thanks for the info :). In Cluj we don't get along very well with the Arab shops or with the sheep's dairy products.

When I'm hungry I call a friend: Karakoy Gulluoglu!

Thanks for the recipe, the mixture of walnuts, hazelnuts, pistachios, cashews, I think it gives it a special flavor.

I ate baclava made by a Turk in Constanta. It was very, very syrupy in a syrup containing lemon slices. It was served with syrup and the corresponding lemon. Dreamlike!

Another tip for baklava: I know that it is cut with a knife into squares (before putting it in the oven) only until the filling in the middle. In this way the top sheets are folded and give it the specific appearance of baclava and the bottom remains as a more attached support for the filling. After removing from the oven, cut down to the bottom and pour the syrup.

I wasn't saying critically, I use commercial pie sheets, I was saying to share information with you, something I found interesting. I think it is remarkable that an old profession has been preserved in modern times and still brings money and social status to those who practice it. Many others have disappeared and left us at the mercy of palm oil and hydrogenated fats.

On a scale of 1-10 I like sweets like this.

It looks exceptional! Here only the Turks cook baklava. Where I live, there are no pie sheets without margarine or butter, and I don't know how to prepare them. Can you please give me some clues? but without yeast? What thickness should the sheets be?

Maria, I can't give you the puff pastry recipe in a comment. it is a complex process that requires a lot of work. those with butter are ok, those with margarine are not. anyway you have to grease them with something before baking the cake.

You're big, dude, I've been following you for a long time. I'm an actor too, and I have a special penchant for cooking and recipes, but I'm not as creative as you. I cook especially at festive meals. But I have a collection of over 2000 recipes, collected from all kinds of sources (each recipe has specified, below, the origin, as it seems honest to me). If you want, I will send you this possible cookbook without any conditions.

paul, thanks for the intention but it would be a shame to give up such a collection in my favor :).

You convinced me, I will commit & # 8222sin & # 8221. Especially since it's not too hard to commit, because I have them on my computer, on separate files, so an e-mail would solve the problem. In addition, it is an almost structured book, by chapters, and the RECIPE BOOK is just one (it is true, the most important and consistent & # 8211 2,300 recipes). You will receive a gift of & # 8230 SF PASTI 2012. postponement motivated by certain corrections. Even if you are an expert, you will find things there that will be of use to you and you will certainly use them smarter than I would. Good luck and, if we don't talk anymore, I wish you that in 2012 all the joys of the world will stop in your house and your soul.

[& # 8230] happens in 13? BIZ SMS Cluj debuts with an evening of networking, at a dinner cooked by Adi Hadean at the restaurant [& # 8230]

[& # 8230] My baclava recipe, adapted from a Greek recipe collected from Corfu. I put all the nuts I found in the area in it and made it less sweet. [& # 8230]

Baclava & # 8230.since I want to do too, but so far I was afraid it will not come out. Maybe I'll have the courage to make New Year's Eve.

Excellence! I took it out of the oven for about an hour and since then also from it little by little, little by little & # 8230
I hope it stays until tomorrow - as you said, it must be eaten the next day! It does not compare with any other baclava I have eaten so far. It is sweet but with a sour and full of flavors. Favorite with it!

I just discovered your site and I already made baclavale. Wonderful recipe. Infinitely better than anything found in stores.

You should know that I also made the baclava, but it flew over it, so I turned the syrup on it. Can you tell me why?

super baclavaua only if it would come out for me too. to me all the sheets came off after I poured the syrup and & # 8230 & # 8230 .. I started to pap it as it ate everything anyway. why did the sheets come off even if I had them anointed.

In baklava when we put the syrup the composition must not be hot. A cold one must be hot. That is if we want to put the syrup warm the composition must be cold. the baclava comes out a little crispier.

Very hard recipe, I still didn't have the courage to try to make a baklava, but I will definitely try this recipe from you!

[& # 8230] curious, I made a baclava - the best, sweetest and fullest of baclava nuts, according to a recipe from Adi's blog [& # 8230]

Here is my recipe http://foodquicklygood.blogspot.fr/2012/03/baklava.html
I discovered that you don't have to put the filling between the sheets at all, only in the middle. That's how I managed to get a little closer to the authentic Turkish one, but let's be serious, no matter how hard we try, a baklava in Turkey has a different taste, for sure :)

10 things to know about… Baclava
Baclava is a dessert recognized as Turkish in particular, but few know its history. It is known that if you want to buy something like this, it is advisable to go to a Turkish shop or confectionery, but choose mail to prepare for something very sweet. Here are ten things about baclava and its history.
It is a very sweet, honey-based dessert, popular in areas under the rule of the Ottoman Empire, in Asia, and in nearby areas, being recognized as a specific Turkish dessert.
Baclava is found in Arabia, Iran, the Caucasus, Afghanistan and Central Asia.
Although the beginnings of this dessert are uncertain, it was most likely created for the first time in the imperial kitchen of Topkapi Palace.
Other theories claim that the baclava came from Assyria, being conceived in Mesopotamia, and is mentioned in a cookbook.
An old baclava recipe is also found in a cookbook written in 1330 under the Yuan dynasty.
In Turkey, the city of Gaziantep is famous for its baclava, although it seems that this recipe came here from Damascus only in 1871.
In 2008, the Turks patented the name "Antep Baklava".
In Bosnia and Herzegovina, the recipe has a lot of nuts and honey. Bosniaks consume baclava only on special occasions often during Ramadan.
In Iran there is a drier version of baclava, which is cut into smaller diamonds and flavored with rose water.
In Afghanistan, baclava is cut into small triangles and covered with ground pistachios.


Baklava

It's like I have something with nuts, cinnamon and honey for the holidays and it doesn't seem to smell like Christmas without them. So this year I made a recipe for baclava, quite popular by the way, because I have seen it on various sites. I also know it from my mother, but out of convenience I chose not to make the sheets for the baklava, but to buy sheets for the pie from the trade.

So, for an unforgettable baklava, we need:
& # 8211 500 gr sheets for pie
& # 8211 300 gr of nuts
& # 8211 150 gr of butter or margarine
& # 8211 2 tablespoons cinnamon
& # 8211 200 gr of sugar
& # 8211 150 ml of honey
& # 8211 200 ml of water
& # 8211 rum and vanilla essence

First, grind the walnuts and mix them with cinnamon for the filling. Then melt the margarine and cut the pie sheets to the size of the tray you are going to use. We beautifully count the pie sheets and divide them into 3 equal parts. Melt the butter / margarine and grease the tray in which we will work with a little oil. We put the first sheet of pie and grease it, with the help of a brush, with melted margarine. On top we put another sheet, which we grease well with margarine and then another sheet ... until the first part of the sheets is exhausted, out of the three.

It's time to put the first layer of filling, respectively half the amount of walnuts mixed with cinnamon, then start again to put the pie sheets one by one, greased with margarine until we run out of second stock. We put the second row of walnut filling and at the end the last stock of leaves. Then let the tray cool for half an hour, so that it can be portioned nicely. We portion the baclava according to our liking and according to our fanciful imagination. Bake the baking powder in the preheated oven at 180 degrees for 20-30 minutes, until the sheets are browned.

Separately, prepare the syrup: boil the water and sugar, when it boils, add the honey and leave it on the fire again, over a low flame, until it boils again. When it boils, remove the syrup from the heat and add the flavors (vanilla, rum or both). Hot pour syrup over freshly baked baklava. It is preferable to cover the baclava and take it out in the cold, for a few good hours, to syrup well.

We really liked how it came out, with the mention that it is not as sweet as the one in the trade, which often seems too sweet to me & # 8230 grandma had two words: I grind my teeth, be sweet as your mouth tightens like a chicken's bottom :)) If you still want a sweeter version, put 3-4 tablespoons of sugar in the walnut composition. A recipe that may seem complicated at first, but as you prepare it, you will see that it is very easy, a perfect recipe for impressed guests.


Baklava

It's like I have something with nuts, cinnamon and honey for the holidays and it doesn't seem to smell like Christmas without them. So this year I made a recipe for baclava, quite popular by the way, because I have seen it on various sites. I also know it from my mother, but out of convenience I chose not to make the sheets for the baklava, but to buy sheets for the pie from the trade.

So, for an unforgettable baklava, we need:
& # 8211 500 gr sheets for pie
& # 8211 300 gr of nuts
& # 8211 150 gr of butter or margarine
& # 8211 2 tablespoons cinnamon
& # 8211 200 gr of sugar
& # 8211 150 ml of honey
& # 8211 200 ml of water
& # 8211 rum and vanilla essence

First, grind the walnuts and mix them with cinnamon for the filling. Then melt the margarine and cut the pie sheets to the size of the tray you are going to use. We beautifully count the pie sheets and divide them into 3 equal parts. Melt the butter / margarine and grease the tray in which we will work with a little oil. We put the first sheet of pie and grease it, with the help of a brush, with melted margarine. On top we put another sheet, which we grease well with margarine and then another sheet ... until the first part of the sheets is exhausted, out of the three.

It's time to put the first layer of filling, respectively half the amount of walnuts mixed with cinnamon, then start again to put the pie sheets one by one, greased with margarine until we run out of second stock. We put the second row of walnut filling and at the end the last stock of leaves. Then let the tray cool for half an hour, so that it can be portioned nicely. We portion the baclava according to our liking and according to our fanciful imagination. Bake the baking powder in the preheated oven at 180 degrees for 20-30 minutes, until the sheets are browned.

Separately, prepare the syrup: boil the water and sugar, when it boils, add the honey and leave it on the fire again, over a low flame, until it boils again. When it boils, remove the syrup from the heat and add the flavors (vanilla, rum or both). Hot pour syrup over freshly baked baklava. It is preferable to cover the baclava and take it out in the cold, for a few good hours, to syrup well.

We really liked how it came out, with the mention that it is not as sweet as the one in the trade, which often seems too sweet to me & # 8230 grandma had two words: be sweet to you I grind my teeth, be sweet as your mouth tightens like a chicken's bottom :)) If you still want a sweeter version, put 3-4 tablespoons of sugar in the walnut composition. A recipe that may seem complicated at first, but as you prepare it, you will see that it is very easy, a perfect recipe for impressed guests.


Baklava

It's like I have something with nuts, cinnamon and honey for the holidays and it doesn't seem to smell like Christmas without them. So this year I made a recipe for baclava, quite popular by the way, because I have seen it on various sites. I also know her from my mother, but out of convenience I chose not to make the sheets for the baklava, but to buy sheets for the pie from the store.

So, for an unforgettable baklava, we need:
& # 8211 500 gr sheets for pie
& # 8211 300 gr of nuts
& # 8211 150 gr of butter or margarine
& # 8211 2 tablespoons cinnamon
& # 8211 200 gr of sugar
& # 8211 150 ml of honey
& # 8211 200 ml of water
& # 8211 rum and vanilla essence

First, grind the walnuts and mix them with cinnamon for the filling. Then melt the margarine and cut the pie sheets to the size of the tray you are going to use. We beautifully count the pie sheets and divide them into 3 equal parts. Melt the butter / margarine and grease the tray in which we will work with a little oil. We put the first sheet of pie and grease it, with the help of a brush, with melted margarine. On top we put another sheet, which we grease well with margarine and then another sheet ... until the first part of the sheets is exhausted, out of the three.

It's time to put the first layer of filling, respectively half the amount of walnuts mixed with cinnamon, then start again to put the pie sheets one by one, greased with margarine until we run out of second stock. We put the second row of walnut filling and at the end the last stock of leaves. Then let the tray cool for half an hour, so that it can be portioned nicely. We portion the baclava according to our liking and according to our fanciful imagination. Bake the baking powder in the preheated oven at 180 degrees for 20-30 minutes, until the sheets are browned.

Separately, prepare the syrup: boil the water and sugar, when it boils, add the honey and leave it on the fire again, over a low flame, until it boils again. When it boils, remove the syrup from the heat and add the flavors (vanilla, rum or both). Hot pour syrup over freshly baked baklava. It is preferable to cover the baclava and take it out in the cold, for a few good hours, to syrup well.

We really liked how it came out, with the mention that it is not as sweet as the one in the trade, which often seems too sweet to me & # 8230 grandma had two words: I grind my teeth, be sweet as your mouth tightens like a hen's bottom :)) If you still want a sweeter version, put 3-4 tablespoons of sugar in the walnut composition. A recipe that may seem complicated at first, but as you prepare it, you will see that it is very easy, a perfect recipe for impressed guests.


Baklava

Of all the sweets, baclava is one of the sweetest. And it's the sweet I can eat anytime, despite the fact that it's so sweet. I can't eat as much, usually the second piece puts a lid on me and I don't want to eat anything else for a few hours, but I like the taste and where I catch a baclava that is worth it, I don't hesitate. Unfortunately, not all baccalaureates are worth it. The ones we find in our trade are made with margarine, too little filling and far too much sugar, at the price of real baklava. That's all they understood from the baklava, that it's very sweet. Of course it is, but besides that, it is also syrupy and the syrup tastes good (traditionally it is made with rose water), of course it is an energy bomb but the energy comes mostly from nuts, which are plentiful. I'll show you my version of baclava, which, between us, anyone can make. Well, almost anyone.

The filling is important for baclava. It has to be a lot and good. I used 400 grams of hazelnuts, walnuts, cashews, basically a mixture of dried seeds.

I also used 50 grams of pistachios, because I like it.

I ground the walnuts / hazelnuts (pistachio separately).

We melted a packet of butter (traditionally, in Turkey a butter obtained from sheep's milk is used, we don't have it).

I mixed the nuts (so to speak, generically) with a cup of brown sugar and a tablespoon of cinnamon.

I greased the sheets with butter (I used sheets for the pie, simple, without margarine), one at a time (you have to move quickly with the sheets, it dries quickly).

Of course I greased the sheets as I needed them. I did this: after every two sheets placed in the tray, I sprinkled a little filling. After placing ten sheets, I put the central filling in a thick layer.

I then covered with another eight or ten sheets, greased individually, between which I sprinkled a little filling.

I cut the baclava with a knife and put it in the oven at 180 degrees Celsius. I left her there for 35-40 minutes.

I made a syrup from a liter of water, a cup of brown sugar, a vanilla pod, lime juice (a cup), which I let simmer over low heat while the baklava was in the oven. I poured the syrup over the baclava while they were both hot.

I sprinkled the ground pistachio over the baclava, cooled the tray and had (hard) patience until the next day. In my mind, I put too much syrup. The 11 people who ate the baclava, decided that I didn't put too much, because there is no baclava too syrupy. Stay healthy.

You might also like

55 Comments

A daaa & # 8230baclava & # 8230You know since I started to make another tray, yes & # 8217 I don't have the courage, because I break the scales again & # 8217 and after that I will have to enter your program & # 8222back at & # 821790 & # 8221, I can barely refrain from going over 94.

I will also do St. Dumitru's, I can't eat more than two and only once a year. I always thought it was very difficult to make, but according to your recipe it seems quite easy

good your baklavaua & # 8230.but when a cataif? I like it more, but I didn't have the courage to start, so if you do, with details, pls, let's catch it too.

I had the honor & # 8221 and the joy - of course) - to be among the 11 & # 8222 tasters & # 8221:) & # 8230 The taste was at least in line with the images & # 8230 But to be sure I think it would take a return for & # 8222 fixing the lesson & # 8221 & # 8230 tasting, of course & # 8230 :)))

It looks great and the recipe seems handy! Being from Dobrogea, I grew up between Turks and Tatars, and when I was a child my family had a family friend, a Turk, and she always came and made us baklava (traditional, with handmade sheets, with yogurt!) And suberek of beef & # 8230 we eat like broken! I still remember how 2 trays of baclavale were cold, in lemon syrup, and how they disappeared in just a few days. Since then, I eat baclavale with pleasure (as well as only those that are worth it) anytime, in any quantity. Thanks and I hope to make time sometime in the near future to try the recipe too, the only things I am missing now are a heat resistant ceramic pot and some time & # 8230

Hi!
How many sheets did you use? How many pieces?
Tonight I'm trying too, it really seems simple to do!
Good luck in the future

you're right when you say & # 8222almost anyone & # 8221 :))

I think it tastes great, but no worries, how can a 1: 4 syrup be & # 8222very sweet & # 8221? The Turks also make 2: 1. Or is it diet baclava :)?

I saw a documentary on Arts about how to make sheets at their mother's house in Turkey. There are craftsmen who have apprentices, and they become masters only after good years. The master has a very privileged status and he earns some money from this job, that's why it is a sought-after job. But not light, the sheet must be very thin, semi-transparent, it's a real art.

For me, there is no New Year's Eve without baclava. I inherited this tradition from my mother (even today it is 6 years since she is no longer with me) who made the sheets herself. stretching them was fffffffffffff difficult. I'm sorry I didn't learn all the technology (he kept the shell unstretched under a hot pan, something like that) and then he stretched out a thin ffffff sheet that he simply took in his fists and spun. in the air. Anyway, the baclavas were a dream. And I do, once or twice a year, they come out extraordinary, but in my mind I have all the taste of the baclavas from my childhood.
By the way, recipe and approx. with yours, only I put honey in the syrup.

linda, without upset, what is too sweet for you, may be too sweet for me. not?
mona, let's repeat :)
sanda, I think there are solutions.)))
aurelia, it's good to keep our memories alive, even with baclava. In my opinion:).
ana, fortunately we have alternative solutions. of course I appreciate the art of the masters and their skill, but it is not possible for us all to be like them: :)
hip, I wrote in the post, ten sheets up, ten sheets down. + -2.
mihai, in dobrogea I ate baclavale even more to my taste than in turkey or greece :)
viviana, when it was her turn.
Maria, you have to do it, because I'm not wet at all.
gabriel, if you stop for a piece or two and combine with movement, you're not in danger.

Alas, my fiancé, darling, always craves your recipes. He keeps sending me links to make him some of these goodies. arata apetisant baclavaua. I will try the recipe too. I'm thinking of using coconut butter and agave syrup. if I eat a small piece, after training, there will be no fire.

Peanuts, nuts, cashews and pistachios.
Well, how can the good baclava not come out?
I think it was crazy.
What a taste!

Hello,
Sheep's butter is also found in our markets in the markets where peasants come with cheese, you can order it and they can't help but bring it to you (yes, it's more expensive). I only take dairy products from peasants (butter, sour cream, milk & # 8211 I don't take anything from the supermarket anymore).
In Bucharest I found sheep butter and at a store with Arabic products & # 8211 was 70 RON a pretty big jar (I don't know how much was in the jar but clearly it was more than 1 kg).

I made baclavale several times and when I put cold syrup over the baclava just taken out of the oven it came out of the dream: the syrup was absorbed very well and it didn't even look so sweet (compared to the same proportion, but hot syrup over hot baclavale ). I highly recommend this method. And a secret from a Greek grandmother: adding breadcrumbs to the walnut (1/4 more than the walnut), the baclava & # 8222 holds up better.

The problem with baclavalele is that you can't do little, so you need help from friends to prove it!

Ramona, răzvan, thanks for the info :). In Cluj we don't get along very well with the Arab shops or with the sheep's dairy products.

When I'm hungry I call a friend: Karakoy Gulluoglu!

Multumim pentru reteta,amestecul de nuci,alune,fistic,caju cred ca ii da o savoare deosebitaAdi,am o rugaminte:poate ne faci si o reteta cu cataif(a devint cam „scump la vedere” in magazine).

Am mancat baclava facuta de o turcoaica in Constanta. Era foarte, foarte insiropata intr-un sirop in care erau felii de lamaie. Se servea cu tot cu sirop si lamaia aferenta. De vis!

Un alt pont pentru baclava: eu stiu ca se taie cu cutitul in patrate (inainte de a o pune in cuptor) doar pana la umplutura din mijloc. In felul asta foile de sus se infoaie si ii dau aspectul specific de baclava iar partea de jos ramane ca un suport mai legat pentru umplutura. Dupa ce se scot din cuptor se taie pana jos si se toarna siropul.

Nu ziceam critic, eu folosesc foile de placinta din comert, ziceam sa impartasesc cu voi o informatie, ceva ce mi s-a parut interesant. Cred ca e remarcabil ca o meserie veche s-a pastrat in timpurile moderne si inca aduce bani si statut social celui care o practica. Multe altele au disparut si ne-au lasat la cheremul uleiului de palmier si al grasimilor hidrogenate.

Pe o scara de la 1-10 mie-mi plac dulciurile asa…de un 3.Dar baclavaua e mult prea buuuna.Doar o bucatica…dupa care inca una :P

Arata exceptional!Aici numai turcii gatesc baclava.Unde locuiesc eu,nu se gasesc foi de placinta fara margarina sau unt,si nu stiu cum sa le prepar.Poti,te rog sa-mi dai cateva indicii?Se face aluat ca pentru paine,dar fara drojdie?Ce grosime trebuie sa aiba foile?

maria, nu pot să-ți dau rețeta de foietaj într-un comentariu. e un procedeu complex care presupune multă muncă. cele cu unt sunt ok, cele cu margarină nu. oricum trebuie să le ungi cu ceva înainte de a coace prăjitura.

Esti mare, tipule, te urmaresc demult. Si eu sunt actor, si eu am o aplecare aparte spre gatit si retete dar nu sunt atat de creativ ca tine. Gatesc in special la mese festive.Am insa o colectie de peste 2000 de retete, culese din tot felul de surse (fiecare reteta are specificata, jos, originea, asa cum mi se pare cinstit). Daca vrei, iti trimit fara nici o conditie aceasta posibila carte de bucate.

paul, mulțumesc pentru intenție dar ar fi păcat să renunți la așa o colecție în favoarea mea:).

M-ai convins, am sa comit „pacatul”. Mai ales ca nu e prea greu de comis, pt ca le am in computer, pe fisiere separate, asa ca un e-mail ar rezolva problema. In plus, e o carte aproape structurata, pe capitole, iar CAIET DE RETETE e doar unul ( e drept, cel mai important si mai consistent – 2.300 de retete). Le vei primi cadou de… SF PASTI 2012. amanare motivata de anumite corecturi. Chiar expert fiind, vei gasi acolo lucruri care sa-ti foloseasca si, cu siguranta, le vei intrebuinta mai destept decat as face-o eu. Succese si, daca nu ne mai convorbim, iti doresc ca in 2012 toate bucuriile lumii sa poposeasca in casa si sufletul tau.

[…] se intampla in 13? Debuteaza BIZ SMS Cluj cu o seara de networking, la o cina gatita de Adi Hadean la restaurantul […]

[…] Rețeta mea de baclava, adaptată după o rețetă grecească culeasă din Corfu. Am pus în ea toate nucile pe care le-am găsit în zonă și am făcut-o mai puțin dulce. [& # 8230]

Baclava….de când îmi doresc să fac şi eu, dar până acum mi-a fost teamă că nu o să-mi iasă. Poate o să-mi fac curaj să fac de revelion.

Excelenta!Am scos-o din cuptor de vreo ora si de atunci tot din ea cate putin,cate putin…
Sper sa ramana si pana maine -ca asa ai zis,ca trebuie mancata a doua zi!Nu se compara cu nici o alta baclava consumata de mine pana acum.E dulce dar cu tenta acrisoara si plina de arome.La favorite cu ea!

Abia ti-am descoperit siteul si am facut deja baclavale.Minunata reteta. Infinit mai buna dacat orice se gaseste prin magazine.

Sa stii ca am facut Si eu baclavaua dar s-a zburlit deasupra kind am turn at siropul.Poti sa-mi spui de Ce?

super baclavaua numai de mi-ar iesi si mie.la mine sau desprins toate foile dupa ce am turnat siropul si…….. am inceput sa o pap ca oricum s-a mancat toata.de ce sau desprins foile chiar daca le-am uns.

La baclava cand punem siropul compozitia nu trebuie sa fie calda.Una rece una calda trebuie..Adica daca vrem sa punem siropul cald compozitia trebuie sa fie rece.daca punem siropul rece compozitia trebuie sa fie calda.Una calda una rece,intotdeuna.Astfel baclavaua iese un pic mai crocanta.

Foarte tare reteta…inca nu am avut curaj sa incerc sa fac o baclava,insa o sa incerc cu siguranta reteta asta de la tine !

[…] curioşi, am făcut o baclava –cea mai bună, mai dulce şi mai plină de nuci baclava , după o reţetă de pe blogul lui Adi […]

Adi uite si reteta mea http://foodquicklygood.blogspot.fr/2012/03/baklava.html
eu am descoperit ca nu trebuie sa pui deloc umplutura intre foi, doar la mijloc. Asa am reusit cel mai mult sa ma apropii cat de cat de cea autentica turceasca, dar hai sa fim seriosi, oricat ne-am chinui noi, o baklava in Turcia are alt gust, cu siguranta :)

10 lucruri de ştiut despre … Baclava
Baclava este un desert recunoscut ca specific turcesc, dar puţini cunosc istoria lui. Se ştie că dacă vrei să cumperi aşa ceva este indicat să mergi într-un magazin sau cofetărie turcească, dar mail ales să te pregăteşti pentru ceva foarte dulce. Iată zece lucruri despre baclava şi despre istoria ei.
Este un desert foarte dulce, pe bază de miere, popular în zonele de sub dominaţia Imperiului Otoman, în Asia, şi în zonele apropiate, fiind recunoscut ca un desert specific turcesc.
Baclavaua se întâlneşte în Arabia, Iran, Caucaz, Afghanistan şi Asia Centrală.
Deşi începuturile acestui desert sunt incerte, cel mai probabil a fost creat pentru prima dată în bucătăria imperială a Palatului Topkapi.
Alte teorii susţin că baclavaua ar proveni din Asiria, fiind conceput în Mesopotamia, fiind menţionată într-o carte de bucate.
De asemenea, o reţetă veche de baclava se găseşte într-o carte de bucate scrisă în 1330 sub dinastia Yuan.
În Turcia, oraşul Gaziantep e faimos pentru baclavaua sa, deşi se pare că această reţetă a ajuns aici din Damasc abia în 1871.
În 2008, turcii au patentat denumirea de „Antep Baklava”.
În Bosnia-Herţegovina, reţeta are foarte multe nuci şi miere. Bosniecii consuma baclava doar al ocazii speciale deseori în timpul Ramadanului.
În Iran există o versiune mai uscată de baclava, care e tăiată în formă de romburi mai mici şi aromată cu apa de trandafiri.
În Afghanistan, baclavaua e tăiată în triunghiuri mici se e acoperită cu fistic pisat.


Baklava

Între toate dulciurile, baclavaua e …unul dintre cele mai dulci. Și e dulcele pe care-l pot mânca oricând în ciuda faptului că-i atât de dulce. Nu pot mânca oricât, de obicei a doua bucățică îmi pune capac și nu mai vreau să mănânc altceva preț de câteva ore, dar îmi place gustul și unde prind o baclava care să merite, nu ezit. Din păcate, nu toate baclavalele merită. Cele pe care le găsim în comerț la noi sunt făcute cu margarină, prea puțină umplutură și mult prea mult zahăr, la preț de baclava adevărată. Atât au înțeles ei din baclava, că-i foarte dulce. Sigur că este, dar pe lângă asta, e și însiropată iar siropul are gust (tradițional se face cu apă de trandafiri), sigur că-i o bombă energetică dar energia vine-n mare parte de la nuci, care sunt din belșug. O să vă arăt versiunea mea de baclava, pe care, între noi fie vorba, o poate face oricine. Mă rog, aproape oricine.

Umplutura e importantă la baclava. Trebuie să fie multă și bună. Eu am folosit 400 de grame de alune, nuci, alune caju, practic un amestec de sâmburi uscați.

Am mai folosit și 50 de grame de fistic, pentru că-mi place.

Am măcinat nucile/alunele (fisticul separat).

Am topit un pachet de unt (tradițional, în Turcia se folosește un unt obținut din lapte de oaie, noi n-avem).

Am amestecat nucile (așa o să le spun, generic) cu o cană de zahăr brun și o lingură de scorțișoară.

Am uns cu unt foile (am folosit foi pentru plăcintă, simple, fără margarină), pe rând (trebuie să te miști repede cu foile, se uscă repede).

Sigur că am uns foile pe măsură ce aveam nevoie de ele. Am procedat așa: după fiecare două foi așezate în tavă, am presărat puțină umplutură. După ce am așezat zece foi, am pus umplutura centrală, în strat gros.

Am acoperit apoi cu alte opt-zece foi, unse individual, între care am presărat puțină umplutură.

Am tăiat baclavaua cu un cuțit și am pus-o în cuptor, la 180 de grade Celsius. Am lăsat-o acolo 35-40 de minute.

Am făcut un sirop dintr-un litru de apă, o cană de zahăr brun, o păstaie de vanilie, zeamă de lime (o ceșcuță), pe care le-am lăsat să fiarbă pe foc mic cât a fost baclavaua la cuptor. Am turnat siropul peste baclava cât au fost fierbinți amândouă.

Am presărat fisticul măcinat peste baclava, am dat tava la rece și am avut (greu) răbdare până a doua zi. După mintea mea, am pus prea mult sirop. Cei 11 oameni care au mâncat baclavaua, au decis că nu am pus prea mult, pentru că nu există baclava prea însiropată. Stay healthy.

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55 Comments

O daaa…baclava…Adi stii de cand tot ma pornesc sa mai fac si eu o tavita, da’ n-am curaj, ca iar rup cantaru’ si dupa aia o sa trebuiasca sa intru si eu in programul tau „inapoi la 󈨞”, abia ma abtin sa nu trec de 94.

Am sa fac si eu de Sf. Dumitru nici eu nu pot sa mananac mai mult de doua si doar o data pe an. Tot timpul am crezut ca este foarte greu de facut, dar dupa reteta ta pare destul de usor

buna baclavaua ta ….dar, pe cand un cataif? mie imi place mai mult, insa, nu am avut curaj sa ma apuc, deci, daca e sa faci, cu detalii, pls, sa prindem si noi ….o zi buna!

Am avut „onoarea” si bucuria -desigur )- sa ma numar printre cei 11 „degustatori” :)… Gustul a fost cel putin pe masura imaginilor… Dar ca sa fiu sigura cred ca ar fi necesara o revenire pentru „fixarea lectiei”… de degustare, fireste…:)))

Arata excelent iar reteta pare la indemana! Fiind de loc din Dobrogea, am crescut intre turci si tatari, iar cand eram copil ai mei aveau o prietena de familie, turcoaica, si ea venea si ne facea mereu baclava (traditionala, cu foi facute de mana, cu iaurt!) si suberek de vita… mancam ca spartzii! Tin minte si acum cum stateau la rece 2 tavi de baclavale, in siropul cu lamaie, si cum dispareau in doar cateva zile. De atunci, mananc cu placere baclavale (la fel, doar pe cele care merita) oricand, in orice cantitate. Multumesc si sper sa imi fac timp candva in viitorul apropiat sa incerc si eu reteta, singurele lucruri care-mi lipsesc acum fiind un vas ceramic termorezistent si ceva timp…

Buna!
Ce cantitate de foi ai folosit? Cate bucati?
Diseara incerc si eu, chiar mi se pare simplu de facut!
Succes in continuare

ai dreptate cand spui „aproape oricine” :))

Cred ca are un gust grozav, dar fara suparare, cum poate un sirop 1:4 sa fie „foarte dulce”? Turcii fac si 2:1. Sau e baclava de regim :)?

Am vazut un documentar pe Arte despre cum se fac foile „brick” la mama lor acasa, in Turcia. Exista mesteri care au ucenici, iar acestia devin doar dupa ani buni, la randul lor, mesteri. Mesterul are un statut foarte privilegiat si se castiga ceva bani din treaba asta, de aceea este o meserie cautata. Dar nu usoara, foaia trebuie sa fie foarte subtire, semitransparenta, e o adevarata arta.

Pentru mine,nu exista seara de Revelion fara baclava.Am mostenit aceasta traditie de la mama mea ( chiar azi se implinesc 6 ani de cand nu mai este langa mine) care facea chiar ea foile.Foi care ,nu erau greu de facut,numai intinsul lor era fffffffffffff dificil.Imi pare rau ca n-am invatat toata tehnologia ( tinea coca neintinsa sub o cratita fierbinte,ceva in genul asta ) si dupa aceea intindea o foaie ffffff subtire pe care o lua pur si simplu in pumni si o invartea in aer.Oricum,baclavalele erau de vis.Si eu fac ,o data sau de 2 ori pe an ,imi ies extraordinare,dar in minte am tot gustul baclavalelor din copilaria mea.
Apropo,reteta e aprox. cu a ta,numai ca in sirop pun si miere.

linda, fără supărare, ce-i prea puțin dulce pentru tine, poate fi prea dulce pentru mine. not?
mona, repetăm:)
sanda, cred că există soluții.)))
aurelia, e bine să ne ținem amintirile vii, fie i cu baclava. părerea mea:).
ana, din fericire avem soluții alternative. sigur că apreciez arta maetrilor i priceperea lor, dar nu-i posibil să fim cu toții asemeni lor::)
anca, am scris în postare, zece foi sus, zece foi jos. +-2.
mihai, în dobrogea am mâncat baclavale chiar mai pe gustul meu decât în turcia ori grecia:)
viviana, când i-o veni rândul.
maria, musai să faci, că nu-igreu deloc.
gabriel, dacă te opreti la o bucată-două și combini cu micare, nu ești în primejdie.

vai!logodnicul meu, dragos pofteste mereu la retetele tale.imi tot trimite linkuri sa ii fac si lui din bunatatile acestea. arata apetisant baclavaua. voi incerca si eu reteta. ma gandesc sa folosesc unt de cocos si sirop de agave. daca mananc si eu o bucatica mica, dupa antrenament, nu va fi foc.

Alune, nuci, alune caju si fistic…..
Pai cum sa nu iasa baclavaua buna ?
Cred ca a fost o…nebunie….
Ce savoare !

Salut,
Se gaseste si la noi unt de oaie – in pietele unde vin tarani cu branza faceti comanda si nu se poate sa nu va aduca (da, e mai scump). Eu iau lactate numai de la tarani (unt, smantana, lapte – nu mai iau nimic de la supermarket).
In Bucuresti am gasit unt de oaie si la un magazin cu produse arabesti – era 70 ron un borcan destul de mare (nu mai stiu ce cantitate era in borcan dar in mod clar era mai mult de 1 kg).

Am facut baclavale de mai multe ori si cand am pus sirop rece peste baclavaua tocmai scoasa din cuptor a iesit de vis : siropul a fost absorbit f.bine si nici nu mai parea asa dulce (fata de aceeasi proportie, dar sirop cald peste baclavale calde). Recomand cu caldura aceasta metoda. Si un secret de la o bunica grecoaica : adaugand pesmet la nuca (1/4 in plus fata de nuca), baclavaua „se tine” mai bine.

Problema cu baclavalele este ca nu poti face putine, deci e nevoie de ajutor de la prieteni ca sa le dovedesti !

Ramona, răzvan, mulțumesc pentru info:). La Cluj nu stăm prea bine nici cu magazinele arăbești nici cu lactatele de oaie.

Cand im este pofta sun un prieten: Karakoy Gulluoglu!

Multumim pentru reteta,amestecul de nuci,alune,fistic,caju cred ca ii da o savoare deosebitaAdi,am o rugaminte:poate ne faci si o reteta cu cataif(a devint cam „scump la vedere” in magazine).

Am mancat baclava facuta de o turcoaica in Constanta. Era foarte, foarte insiropata intr-un sirop in care erau felii de lamaie. Se servea cu tot cu sirop si lamaia aferenta. De vis!

Un alt pont pentru baclava: eu stiu ca se taie cu cutitul in patrate (inainte de a o pune in cuptor) doar pana la umplutura din mijloc. In felul asta foile de sus se infoaie si ii dau aspectul specific de baclava iar partea de jos ramane ca un suport mai legat pentru umplutura. Dupa ce se scot din cuptor se taie pana jos si se toarna siropul.

Nu ziceam critic, eu folosesc foile de placinta din comert, ziceam sa impartasesc cu voi o informatie, ceva ce mi s-a parut interesant. Cred ca e remarcabil ca o meserie veche s-a pastrat in timpurile moderne si inca aduce bani si statut social celui care o practica. Multe altele au disparut si ne-au lasat la cheremul uleiului de palmier si al grasimilor hidrogenate.

Pe o scara de la 1-10 mie-mi plac dulciurile asa…de un 3.Dar baclavaua e mult prea buuuna.Doar o bucatica…dupa care inca una :P

Arata exceptional!Aici numai turcii gatesc baclava.Unde locuiesc eu,nu se gasesc foi de placinta fara margarina sau unt,si nu stiu cum sa le prepar.Poti,te rog sa-mi dai cateva indicii?Se face aluat ca pentru paine,dar fara drojdie?Ce grosime trebuie sa aiba foile?

maria, nu pot să-ți dau rețeta de foietaj într-un comentariu. e un procedeu complex care presupune multă muncă. cele cu unt sunt ok, cele cu margarină nu. oricum trebuie să le ungi cu ceva înainte de a coace prăjitura.

Esti mare, tipule, te urmaresc demult. Si eu sunt actor, si eu am o aplecare aparte spre gatit si retete dar nu sunt atat de creativ ca tine. Gatesc in special la mese festive.Am insa o colectie de peste 2000 de retete, culese din tot felul de surse (fiecare reteta are specificata, jos, originea, asa cum mi se pare cinstit). Daca vrei, iti trimit fara nici o conditie aceasta posibila carte de bucate.

paul, mulțumesc pentru intenție dar ar fi păcat să renunți la așa o colecție în favoarea mea:).

M-ai convins, am sa comit „pacatul”. Mai ales ca nu e prea greu de comis, pt ca le am in computer, pe fisiere separate, asa ca un e-mail ar rezolva problema. In plus, e o carte aproape structurata, pe capitole, iar CAIET DE RETETE e doar unul ( e drept, cel mai important si mai consistent – 2.300 de retete). Le vei primi cadou de… SF PASTI 2012. amanare motivata de anumite corecturi. Chiar expert fiind, vei gasi acolo lucruri care sa-ti foloseasca si, cu siguranta, le vei intrebuinta mai destept decat as face-o eu. Succese si, daca nu ne mai convorbim, iti doresc ca in 2012 toate bucuriile lumii sa poposeasca in casa si sufletul tau.

[…] se intampla in 13? Debuteaza BIZ SMS Cluj cu o seara de networking, la o cina gatita de Adi Hadean la restaurantul […]

[…] Rețeta mea de baclava, adaptată după o rețetă grecească culeasă din Corfu. Am pus în ea toate nucile pe care le-am găsit în zonă și am făcut-o mai puțin dulce. [& # 8230]

Baclava….de când îmi doresc să fac şi eu, dar până acum mi-a fost teamă că nu o să-mi iasă. Poate o să-mi fac curaj să fac de revelion.

Excelenta!Am scos-o din cuptor de vreo ora si de atunci tot din ea cate putin,cate putin…
Sper sa ramana si pana maine -ca asa ai zis,ca trebuie mancata a doua zi!Nu se compara cu nici o alta baclava consumata de mine pana acum.E dulce dar cu tenta acrisoara si plina de arome.La favorite cu ea!

Abia ti-am descoperit siteul si am facut deja baclavale.Minunata reteta. Infinit mai buna dacat orice se gaseste prin magazine.

Sa stii ca am facut Si eu baclavaua dar s-a zburlit deasupra kind am turn at siropul.Poti sa-mi spui de Ce?

super baclavaua numai de mi-ar iesi si mie.la mine sau desprins toate foile dupa ce am turnat siropul si…….. am inceput sa o pap ca oricum s-a mancat toata.de ce sau desprins foile chiar daca le-am uns.

La baclava cand punem siropul compozitia nu trebuie sa fie calda.Una rece una calda trebuie..Adica daca vrem sa punem siropul cald compozitia trebuie sa fie rece.daca punem siropul rece compozitia trebuie sa fie calda.Una calda una rece,intotdeuna.Astfel baclavaua iese un pic mai crocanta.

Foarte tare reteta…inca nu am avut curaj sa incerc sa fac o baclava,insa o sa incerc cu siguranta reteta asta de la tine !

[…] curioşi, am făcut o baclava –cea mai bună, mai dulce şi mai plină de nuci baclava , după o reţetă de pe blogul lui Adi […]

Adi uite si reteta mea http://foodquicklygood.blogspot.fr/2012/03/baklava.html
eu am descoperit ca nu trebuie sa pui deloc umplutura intre foi, doar la mijloc. Asa am reusit cel mai mult sa ma apropii cat de cat de cea autentica turceasca, dar hai sa fim seriosi, oricat ne-am chinui noi, o baklava in Turcia are alt gust, cu siguranta :)

10 lucruri de ştiut despre … Baclava
Baclava este un desert recunoscut ca specific turcesc, dar puţini cunosc istoria lui. Se ştie că dacă vrei să cumperi aşa ceva este indicat să mergi într-un magazin sau cofetărie turcească, dar mail ales să te pregăteşti pentru ceva foarte dulce. Iată zece lucruri despre baclava şi despre istoria ei.
Este un desert foarte dulce, pe bază de miere, popular în zonele de sub dominaţia Imperiului Otoman, în Asia, şi în zonele apropiate, fiind recunoscut ca un desert specific turcesc.
Baclavaua se întâlneşte în Arabia, Iran, Caucaz, Afghanistan şi Asia Centrală.
Deşi începuturile acestui desert sunt incerte, cel mai probabil a fost creat pentru prima dată în bucătăria imperială a Palatului Topkapi.
Alte teorii susţin că baclavaua ar proveni din Asiria, fiind conceput în Mesopotamia, fiind menţionată într-o carte de bucate.
De asemenea, o reţetă veche de baclava se găseşte într-o carte de bucate scrisă în 1330 sub dinastia Yuan.
În Turcia, oraşul Gaziantep e faimos pentru baclavaua sa, deşi se pare că această reţetă a ajuns aici din Damasc abia în 1871.
În 2008, turcii au patentat denumirea de „Antep Baklava”.
În Bosnia-Herţegovina, reţeta are foarte multe nuci şi miere. Bosniecii consuma baclava doar al ocazii speciale deseori în timpul Ramadanului.
În Iran există o versiune mai uscată de baclava, care e tăiată în formă de romburi mai mici şi aromată cu apa de trandafiri.
În Afghanistan, baclavaua e tăiată în triunghiuri mici se e acoperită cu fistic pisat.


Baklava

Parca de Sarbatori am ceva cu nucile, scortisoara si mierea si parca nu miroase a Craciun fara ele. Asa ca anul asta am facut o reteta de baclava, destul de populara de altfel, pentru ca am mai vazut-o pe diverse site-uri. Eu o stiu si de la mama, insa din comoditate am ales sa nu fac eu foile pt baclava, ci sa cumpar foi pentru placinta din comert.

Asadar, pentru o baclava de neuitat, avem nevoie de:
– 500 gr foi pt placinta
– 300 gr de nuci
– 150 gr de unt sau margarina
– 2 linguri de scortisoara
– 200 gr de zahar
– 150 ml de miere
– 200 ml de apa
– esenta de rom si vanilie

In primul rand, macinam nucile si le amestecam cu scortisoara, pentru umplutura. Apoi topim margarina si taiem foile de placinta la dimensiunea tavii pe care urmeaza sa o folosim. Numaram frumusel foile de placinta si le impartim in 3 parti egale. Topim untul / margarina si ungem tava in care o sa lucram cu putin ulei. Punem prima foaie de placinta si o ungem, cu ajutorul unei pensule, cu margarina topita. Deasupra punem alta foaie, pe care o ungem bine cu margarina si apoi alta foaie.. pana la epuizarea primei parti de foi, din cele trei.

A venit momentul sa punem primul strat de umplutura, respectiv jumatate din cantitatea de nuca amestecata cu scortisoara, apoi sa incepem din nou sa punem foile de placinta una cate una, unse cu margarina pana cand epuizam si al doilea stoc. Punem al doilea rand de umplutura de nuci si la final ultimul stoc de foi. Dam apoi tava la rece o jumatate de ora, pentru a o putea portiona frumos. Portionam baclavaua dupa bunul nostru plac si dupa fantezista noastra imaginatie. Baclavaua se coace in cuptorul deja incins la 180 de grade, timp de 20-30 de minute, pana cand foile se rumenesc.

Separat, preparam siropul: punem apa si zaharul la fiert, cand dau in clocot adaugam mierea si lasam din nou pe foc, la flacara mica, pana fierbe iar. Cand a dat in clocot, se trage siropul de pe foc si se pun aromele (vanilie, rom sau ambele). Siropul de toarna fierbinte, peste baclavaua proaspat scoasa de la cuptor. E de preferinta sa acoperiti baclavaua si sa o scoateti la rece, cateva ore bune, pentru a se insiropa bine.

Noua ne-a placut foarte mult cum a iesit, cu mentiunea ca nu e atat de dulce ca si cea din comert, care de multe ori mi se pare multe prea dulce… bunica avea doua vorbe: fie “e dulce de ti se strepezesc dintii”, fie “e dulce de ti se strange gura ca un… fund de gaina” :)) Daca totusi doriti o varianta mai dulce, puneti 3-4 linguri cu varf de zahar in compozitia de nuca. O reteta culinara care intr-adevar poate parea complicata la inceput, dar care pe masura ce o preparati, veti vedea ca e foarte usoara, o reteta perfecta pentru impresionat musafiri.


Baklava

Parca de Sarbatori am ceva cu nucile, scortisoara si mierea si parca nu miroase a Craciun fara ele. Asa ca anul asta am facut o reteta de baclava, destul de populara de altfel, pentru ca am mai vazut-o pe diverse site-uri. Eu o stiu si de la mama, insa din comoditate am ales sa nu fac eu foile pt baclava, ci sa cumpar foi pentru placinta din comert.

Asadar, pentru o baclava de neuitat, avem nevoie de:
– 500 gr foi pt placinta
– 300 gr de nuci
– 150 gr de unt sau margarina
– 2 linguri de scortisoara
– 200 gr de zahar
– 150 ml de miere
– 200 ml de apa
– esenta de rom si vanilie

In primul rand, macinam nucile si le amestecam cu scortisoara, pentru umplutura. Apoi topim margarina si taiem foile de placinta la dimensiunea tavii pe care urmeaza sa o folosim. Numaram frumusel foile de placinta si le impartim in 3 parti egale. Topim untul / margarina si ungem tava in care o sa lucram cu putin ulei. Punem prima foaie de placinta si o ungem, cu ajutorul unei pensule, cu margarina topita. Deasupra punem alta foaie, pe care o ungem bine cu margarina si apoi alta foaie.. pana la epuizarea primei parti de foi, din cele trei.

A venit momentul sa punem primul strat de umplutura, respectiv jumatate din cantitatea de nuca amestecata cu scortisoara, apoi sa incepem din nou sa punem foile de placinta una cate una, unse cu margarina pana cand epuizam si al doilea stoc. Punem al doilea rand de umplutura de nuci si la final ultimul stoc de foi. Dam apoi tava la rece o jumatate de ora, pentru a o putea portiona frumos. Portionam baclavaua dupa bunul nostru plac si dupa fantezista noastra imaginatie. Baclavaua se coace in cuptorul deja incins la 180 de grade, timp de 20-30 de minute, pana cand foile se rumenesc.

Separat, preparam siropul: punem apa si zaharul la fiert, cand dau in clocot adaugam mierea si lasam din nou pe foc, la flacara mica, pana fierbe iar. Cand a dat in clocot, se trage siropul de pe foc si se pun aromele (vanilie, rom sau ambele). Siropul de toarna fierbinte, peste baclavaua proaspat scoasa de la cuptor. E de preferinta sa acoperiti baclavaua si sa o scoateti la rece, cateva ore bune, pentru a se insiropa bine.

Noua ne-a placut foarte mult cum a iesit, cu mentiunea ca nu e atat de dulce ca si cea din comert, care de multe ori mi se pare multe prea dulce… bunica avea doua vorbe: fie “e dulce de ti se strepezesc dintii”, fie “e dulce de ti se strange gura ca un… fund de gaina” :)) Daca totusi doriti o varianta mai dulce, puneti 3-4 linguri cu varf de zahar in compozitia de nuca. O reteta culinara care intr-adevar poate parea complicata la inceput, dar care pe masura ce o preparati, veti vedea ca e foarte usoara, o reteta perfecta pentru impresionat musafiri.


Baklava

Parca de Sarbatori am ceva cu nucile, scortisoara si mierea si parca nu miroase a Craciun fara ele. Asa ca anul asta am facut o reteta de baclava, destul de populara de altfel, pentru ca am mai vazut-o pe diverse site-uri. Eu o stiu si de la mama, insa din comoditate am ales sa nu fac eu foile pt baclava, ci sa cumpar foi pentru placinta din comert.

Asadar, pentru o baclava de neuitat, avem nevoie de:
– 500 gr foi pt placinta
– 300 gr de nuci
– 150 gr de unt sau margarina
– 2 linguri de scortisoara
– 200 gr de zahar
– 150 ml de miere
– 200 ml de apa
– esenta de rom si vanilie

In primul rand, macinam nucile si le amestecam cu scortisoara, pentru umplutura. Apoi topim margarina si taiem foile de placinta la dimensiunea tavii pe care urmeaza sa o folosim. Numaram frumusel foile de placinta si le impartim in 3 parti egale. Topim untul / margarina si ungem tava in care o sa lucram cu putin ulei. Punem prima foaie de placinta si o ungem, cu ajutorul unei pensule, cu margarina topita. Deasupra punem alta foaie, pe care o ungem bine cu margarina si apoi alta foaie.. pana la epuizarea primei parti de foi, din cele trei.

A venit momentul sa punem primul strat de umplutura, respectiv jumatate din cantitatea de nuca amestecata cu scortisoara, apoi sa incepem din nou sa punem foile de placinta una cate una, unse cu margarina pana cand epuizam si al doilea stoc. Punem al doilea rand de umplutura de nuci si la final ultimul stoc de foi. Dam apoi tava la rece o jumatate de ora, pentru a o putea portiona frumos. Portionam baclavaua dupa bunul nostru plac si dupa fantezista noastra imaginatie. Baclavaua se coace in cuptorul deja incins la 180 de grade, timp de 20-30 de minute, pana cand foile se rumenesc.

Separat, preparam siropul: punem apa si zaharul la fiert, cand dau in clocot adaugam mierea si lasam din nou pe foc, la flacara mica, pana fierbe iar. Cand a dat in clocot, se trage siropul de pe foc si se pun aromele (vanilie, rom sau ambele). Siropul de toarna fierbinte, peste baclavaua proaspat scoasa de la cuptor. E de preferinta sa acoperiti baclavaua si sa o scoateti la rece, cateva ore bune, pentru a se insiropa bine.

Noua ne-a placut foarte mult cum a iesit, cu mentiunea ca nu e atat de dulce ca si cea din comert, care de multe ori mi se pare multe prea dulce… bunica avea doua vorbe: fie “e dulce de ti se strepezesc dintii”, fie “e dulce de ti se strange gura ca un… fund de gaina” :)) Daca totusi doriti o varianta mai dulce, puneti 3-4 linguri cu varf de zahar in compozitia de nuca. O reteta culinara care intr-adevar poate parea complicata la inceput, dar care pe masura ce o preparati, veti vedea ca e foarte usoara, o reteta perfecta pentru impresionat musafiri.


Mod de preparare foi fine pentru baclava turceasca – yufka

Incepem cu prepararea aluatului yufka. Faina se amesteca cu sarea, apoi cu ouale si apa si usurel se mixeaza pana se formeaza un aluat compact. Mi-a placut foarte mult expresia folosita de catre autorul blogului de unde m-am inspirat care spunea ca aluatul trebuie sa aiba consistenta asemanatoare cu lobul urechii. M-a amuzat aceasta exprimare, dar fiind oarecum realista am hotarat sa o impartasesc cu voi.

Aluatul odata obtinut se lasa la odihnit cel putin 30 de minute, chiar si 2 ore. Ulterior se portioneaza in 16 bilute egale (cam 50 g bucata) si se acopera cu un stergar curat de bucatarie.

Se presara masa de lucru cu amidon. Se iau bilutele una cate una si se intind. Modelul il alegeti in functie de tava pe care doriti sa o folositi. Eu am folosit doua tavi de cate 25后 cm. Astfel am intins aluatul pe lung si apoi am taiat foile in 2 bucati. Daca aveti tava rotunda, puteti intinde aluatul in forma de cerc.

Avand in vedere ca am avut tava dreptunghiulara, am intins pe o parte aluatul cu aparatul de taitei, astfel procedeul a fost mai eficient, si am terminat mai repede cu treaba.

Foaia obtinuta din aparatul de facut taitei am intins-o pana am dublat-o. Foile trebuie sa fie extrem de subtiri. Se spune ca trebuie sa poti citi ziarul prin aceste foi.



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