Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lebanese baklava. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Lebanese Baklava is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Lebanese Baklava is something that I’ve loved my entire life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Lebanese baklava is very special occasion dessert that we eat during the holidays, after breaking our fast for Ramadan or during big events with family. What makes this Lebanese baklava recipe unique from other types of baklava is the aromatic simple syrup flavored with rose water.

To begin with this recipe, we must first prepare a few components. You can cook lebanese baklava using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Lebanese Baklava:

1. Make ready 2 pcs Phyllo Pastry
2. Get 500 gr unsalted butted
3. Make ready 250 gr almond meal
4. Make ready 500 gr walnut (finely grounded with blender)
5. Make ready 1 cup sugar
6. Get 3 tbsp rose water
7. Take 3 tbsp orange blossom water
8. Make ready 100 gr pistachio (grounded)
9. Make ready Syrup/attar:
10. Get 3 cups sugar
11. Prepare 2 cups water
12. Get Lemon juice from 1/2 lemon
13. Take 2 tbsp orange blossom water
14. Take 2 tbsp rose water

This Lebanese pastry is made with sheets of filo dough or puff pastry, layered with clarified butter or ghee, and filled with sugary walnuts and topped with a rose water syrup (ater recipe). Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. Once you get the hang of the many parts involved, it's a wonderful and not-difficult addition to your baking repertoire! By the way, you don't have to butter every layer!

Instructions to make Lebanese Baklava:

1. First of all we make the syrup/attar. Boil the water, add sugar. Stir it occasionally until thickened. Once it thickened, turn off the fire add lemon juice, rose water, and orange blossom water, mix them well. Store in a bottle or container while cooled.
2. Preheat oven 160°C, meanwhile we prepare the baklava filling. Mix almond meal, ground walnut, sugar, rose water, and orange blossom water in a mixing bowl until it becomes like a dough. If it needs more water, add more rose water or orange blossom water gradually.
3. Melt the butter properly. Coat the baking tray with the butter.
4. Remove first phyllo pastry from the packaging, spread carefully on the butter in the baking tray.
5. Spread the walnut mixture on top of the phyllo pastry evenly. Make sure you press it to make it firm.
6. Open another package of phyllo pastry and layer it on top of the walnut filling and press it carefully.
7. Start cutting baklava in diamond shape with a sharp knife slowly. Make sure it cut really well to the bottom layer.
8. After all tray of baklava cut really well, pour butter gradually all over it.
9. Bake it until the top layer looks flaky. It takes around 10-20 mins, oven heat may vary. Don't let it over cook, it doesn't take long.
10. Remove from the over when the top layer looks golden and flaky.
11. Pour syrup/attar on top of it while it's still hot. Sprinkle ground pistachio. Wait until it cools down.
12. Baklava is ready to enjoy for dessert.

Once you get the hang of the many parts involved, it's a wonderful and not-difficult addition to your baking repertoire! By the way, you don't have to butter every layer! Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B. C times to the Assyrian civilization. Through the centuries, many neighboring countries adopted the delicacy and created their own versions.

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