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Saturday, October 10, 2009


Baklava is a rich, sweet pastry featured in many cuisines in the area once controlled by the former Ottoman, in Central Asia and in the lands in between. It and its variants are thus popular in Turkey, the Balkans, much of the Arab world, Iran, the Caucasus, Afghanistan and the lands of the Turkic peoples of Central Asia. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.

Made it once a few months ago. Right now having some thought of making it again. Most of the ingredients are at home. Just need to buy some phyllo dough. Pretty nice to serve for tea time.

Yang dah siap. Boleh beli dari pakcik Morocco.

Should you make dozens of baklava, store it at room temperature in an air tight container. They should last for weeks in relatively fair condition. You'll notice that the pastries will become more chewy or juicy as time goes on. Eventually, they'll begin to dry out which is generally an indication that their nearing shelf-life.


cHeRyNa PiReS said...

pernah tgk kat tv je...kat my greek kitchen rasanya.

tertanya2 macam mana lah rasa mende nieh...hmm...thanks for the info k:)

MrMrsFaiz said...

Cheryna,kalau google dia cakap Baklava asalnya makanan orang Greek kan.

arin said...

gile mkn baklava when was kt melbie dulu..murah n sedap..blk mesia,harga nya boleh buat wallet berlubang gak!:)

Heavenly Housewife said...

Yummy, baklava is a great favourite of mine!

MrMrsFaiz said...

Hi HH,

Thanks for visitng our blog. We love baklava too. Have been thinking about making some of them lately.

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