before this channel i only knew about Baklava filled with walnuts or pistachios. I’m amazed by all these varieties! And as someone from the Southern US where Pecan Pie Reigns supreme Pecan baklava sounds divine! now I’ll just have to find phyllo dough not from the freezer aisle lol
Try the frozen phyllo, but maybe get two different brands just in case. Some frozen phyllo is useable, it just takes trial and error to find the right brands. Hope you enjoy it!
aaahhhh at last i found someone who actually knows what they are talking about and the instructions are spot on . Every little detail explained , you is da bestttt
Hi Obi, love love your videos! You are giving me such a craving for Middle Eastern food, and also making me more passionate about cooking it, so thank you!! Do you take requests? If so, would you be able to do ash sabzi / haleem from Iran? Always wanted to figure out a great home style way to make those meaty porridge dishes Keep up the amazing videos ☺️
These are absolutely superb recipes. In fact we couldn’t decide to do one or the other so we combined the two and had a pistachio and cream filling. Utterly stunning, best baklava I’ve ever eaten! ♥️
Hey Obi and Salma, After many years of happy baklava making, I am in the process of making my first baklava ever from my own home made filo! It's actually easier than I thought and after making borek from my own filo, it's definitely worlds apart (in a good way) from shop bought. So if you see this comment, can I request you make a video on making home made filo, so everyone else can enjoy it. It takes about an hour and a half to roll out 20 sheets, (it needs 2 hours resting time too) enough for a fabulous baklava, or whatever else you want to make. It also makes filo cigars super simple because the pastry is so supple and the borek spirals so easy too. Thank you as always for the best middle Eastern cookery channel on TH-cam
I made this Baklava last night with pecan and pistachio and I used frozen phyllo dough. My Husband is Egyptian and loved it! It was an absolute hit and now he’s asked for Basbousa lol. I also made the red lentil soup and it was amazing.
Add rose if it to smell like grandma's perfume nooooooooo hahaha. I love anything rose scented like turkish delight! Thanks for this video, especially the second recipe.
I've made the pistachio one yesterday. Thanks to your awesome step by step explanation it looked so professional ! I think it's the best Baklava I've ever eaten, the quality is so good, it's not too sweet, it's well balanced and we can have the taste of each component contrary to the ready made one which taste only like sugar. I'm really thankful. May Allah bless you guys for taking so much time, efforts, dedication and helping us making such good quality food.
Although it looks different to the Egyptian version in this video, the Turkish desert "Şöbiyet" is a cream filled baklava. Cream is traditionally made using milk and semolina.
Şöbiyet is not the same type of cream though, this is more like a pudding rather than clotted cream or kaymak, which is what's used in şöbiyet. This is more like the laz böreği from karadeniz or like galaktobouriko dessert of greeks
I just made the 2nd recipe and wow it turned out amazing. I couldn’t get a hold of the Turkish filo pastry but nevertheless it’s turned out brilliantly!
Absolutely incredible coming from a chef the cream filled one is very creative never tasted it before but I will be definitely trying this well done mate you impressed me
Thank you for posting these recipes. I've always wanted to try baklava but intimidating...! But after seeing your video I'm like whoa this is so easy. My husband buys a tray of baklava sometimes, and they are mostly dry and tasteless. Disappointing, and expensive! I will love to try making both of these desserts.
They both look so yummy ! As usual you explain it so well ! I want to try. Is clarified butter same as ghee ? or if I use ghee, will the taste be different ? Is it possible to use honey in the syrup ?
You said you poured hot syrup on the hot baklava? I was taught that only one component, either the baklava or the syrup, should be hot. Could you clarify? That crunch was heard around the world! 😋
I always pour the syrup on when both the baklava and the syrup are hot, if for no other reason, to enjoy the bubbles and the sound it makes, as Obi so beautifully demonstrates in this video. Oh, Baklava! You truly are the Emperor of desserts!
You really made this look easy🖒 - cant wait to try it out. Where are these Turkish shops you got the filo+pistachios from? Area pls if you dont want to be specific about store.
They both look and sound amazing!! I am the resident baklava maker in my family and have been so for over 30 years. I usually make a more traditional Greek style/flavor, but I think I'll try these versions and surprise my sister and mother when we go for our girls weekend in a couple weeks. Thank you both for all the work you put into your videos!
What's the difference between the traditional Greek style and this recipe? I've always eaten/made the Turkish variety (I think)...It's always exciting to try different versions of my childhood (and unbeaten) favourite!
@@happydillpickle The first baklava I learned how to make came from the English translation of Greek Cooking by Sofia Skoura (1979 edition) and it used almonds which were mixed with sugar and cinnamon. The syrup used sugar and honey, and was spiced with cinnamon stick and whole cloves. There is also a variation in the book that is rolled and has lemon rind added to the syrup. Over the years I've sort of come up with my own take on the syrup which uses honey, cinnamon sticks, whole cloves, whole cardamom, whole star anise, and orange rind. And the nut filling I only vary by which nut or nut combination I use. If you're interested, here is the original recipe from the cookbook: *Baklavas me amygdala* For a medium size baking pan: 3/4 kilo (1lb. 10z) baklava phyllo leaves 4 cups of almond crumbs 1 1/4 cups of good quality butter 1/2 cup of sugar 1 teaspoon cinnamon powder For the syrup: 4 cups of sugar 3 cups of water 1/2 cup of honey 1 cinnamon stick 5-6 whole cloves Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan (see phyllo recipe), buttering each beforehand. Lay more phyllo on top, this time without buttering them. Sprinkle with chopped almonds. Lay in another layer of phyllo, this time brushing with butter. Sprinkle with almonds. Continue laying in phyllo leaves and crushed almonds in the same way, until only five phyllo leaves remain. Brush these last phyllo leaves very well with butter and lay on the top. Cut away any phyllo ends overlapping the sides of the pan with a sharp knife. With the same knife, cut through the top phyllo leaves, scoring serving size squares in the baklava. Dip your fingers in a dish of water and sprinkle the top layer of phyllo leaves. Put the baklava in a moderate oven to bake for almost an hour. Meanwhile, boil the sugar in the water for five minutes. Add the honey and spices and boil for five more minutes. Remove the spices and keep the syrup hot. Take the baklava from the oven and let it cool. Pour the syrup over the baklava. After it cools, cut the baklava completely through and serve the pieces on a platter.
I think the main difference is the cinnamon and honey, and I think some greek recipes also use clove or nutmeg. The almond variety is also the most common. It's a lot more spiced than most Middle Eastern versions.
@@sephestra. Mmmm, spiced baklava! Thank you for taking the time to write the recipe. I'm definitely going to try that. I wonder why the recipe suggests leaving the phyllo near the nuts unbuttered? To soak up extra syrup, maybe? Oh, happy days: I have a lot of pastry ready!
@@MiddleEats I'm having a baklava making day today, so am going to try a few different versions. I'm very excited about the cream baklava. You know, that pastry the English bakeries call "custard slice"; I realised when I watched your video that the "custard slice" is the English version of cream baklava! But instead of the syrup, they put icing on the top (and it's a poor imitation compared to the real thing!) Thank you for your brilliant videos. You have become our family's "what shall we have for dinner?" channel ☺️
U remind me of Gaziantep's baklava (yesterday i visited Gaziantep 🇹🇷) The most yummmmmmy baklava in the world...from the origin fresh🥰 I will try yours
lol obi throwing shade at rose water.... i dont like rose water either but i LOVE orange blossom water flavored sweets... morocco has some really nice cookies/pastries with orange blossom water in it YUM, can you make that too, obi? i am talking about these moon shaped thick cookies that kinda look like chinese fortune cookies but are softer and have a nut/orange filling
I'm going to try this. I made baklave once and wasn't really happy with the result. The taste was good (walnut and honey for the sirup) but it was too dry. It might be because the recipe I used didn't clarify the butter. Or I didn't use enough? I'm not sure but I'm going to try again with your recipe. Is there a difference if I would just buy clarified butter (like ghee) instead of clarifying it myself?
Thanks for the video, I actually use some of the items you used like Anthap pistachio and the filo pastry, I ordered it online but can i ask which shop did you go to buy those items?
I’ve never tried to make it at home because I’ve always heard you can’t get the proper crunch from a home oven. What kind of oven do you use to get that crunch?!
Pistachio, hazelnut, and raisin combination is my favorite, you should try adding few drops of coconut oil in the butter mixture, for me and my family we love it that way.
Hiya love the channel and baklava 😋. Just wanted to ask you which shop in North London do you buy the ground pistachios from. I have not seen them in the various Turkish shops I shop in. Thanks 👍
I've never made baklava. I've only had one brand I liked and don't know how to find it again. I had no idea that there were so many varieties. If I can find the filo you suggest, I will try this, or one of your other versions. I love mango. I love nuts. I really want to try it.
I know you said it is essential, but what if you do not add the syrup to the cream one. Would it be too dry? Because the sugar in the cream is just right for diabetic people. Perhaps more butter would soften it?
for the final fizzle what is the combo, I mean the hot tray and hot syrup, hot try and cold syrup, etc.... I try the recipe of the classic baklava and the result is awsome. hope someone help me!
Just get Ghee, it's clarified butter and healthy as well. Making it yourself is useful if you can't get Ghee, but mentioning Ghee would be also beneficial to know for many.
I recall back when I was in Bristol, I have seen baklava sold in both Greek and Lebanese places I have been to. I wonder how big the variations among those different Mediterranean nations.
I am from Tunisia, the most popular variety here is made with almonds and it's usually less sweet than the Turkish ones I tried. We also make it with pistachio, hazelnuts or pine nuts.
Heaven is: freshly baked lukewarm baklava. Sadly pistacios have become extremely expensive, so I usually settle for walnuts. But the muhallebili baklava is the addictive one. I didn't know the second variant without brushing every single layer. Since you say that it works, it's worth remembering.
Ghee is clarified butter…. So yes. But homemade clarified butter is better. The commercial available Ghee (or Samné as called in Arabic) has additives, artificial flavours and isn’t as fresh. It might be good for cooking, but for pastries, I don’t know…
if you can find a high-quality ghee, then yes. here in the US we have ghee available that has no additives/artificial flavors, and even ones from organic grass-fed cows (SO delicious). it's more expensive but i'm kinda dreaming about how delicious it would be in baklava.
You can make another baklawa, just cut it into large squares, fill with nuts and fold into a triangle. Then you pour butter on and bake them syrup it. It was a bit out of the scope of this video though. They can also be baked with some olive oil and salt as a crispy snack.
You can use them in between the "regular" sheets. Just cut them into suitable pieces and make them cover the mould. And make sure that the majority of upper top layers are "entire" sheets.
![ตีสิบเดย์ [FULL] | เปิดใจ "อาจารย์ เบียร์ ฅนตื่นธรรม" นักสนทนาธรรมสายดุดัน!](http://i.ytimg.com/vi/vqaBI_mnoDk/mqdefault.jpg)
“Baklava that tastes like a bottle of grandma’s perfume” 🤣🤣🤣
Sito's eau de mawarid.
if so then it's not baklava. come to gaziantep turkey for the real baklava
🤣🤣🤣
The crunch got me 🤯 This is epic! You and salma never dissapoint us! 🥰
Thank you! It still is crunchy days later
Just returned from a holiday in Turkey.... Coffee and baklava everyday 😎
before this channel i only knew about Baklava filled with walnuts or pistachios. I’m amazed by all these varieties! And as someone from the Southern US where Pecan Pie Reigns supreme Pecan baklava sounds divine! now I’ll just have to find phyllo dough not from the freezer aisle lol
Please make it and let us know how it turned out 🙏
Try the frozen phyllo, but maybe get two different brands just in case. Some frozen phyllo is useable, it just takes trial and error to find the right brands. Hope you enjoy it!
Pecan baklava sounds amazing and appeals very much to my Texan roots. great idea idk why I didn't think of it before
aaahhhh at last i found someone who actually knows what they are talking about and the instructions are spot on . Every little detail explained , you is da bestttt
I made both of these! The cream one was especially decadent!! Definitely worth the effort
Ive been putting off making Baklava from scratch for years, thanks for finally inspiring me. It's getting done sometime this year.
Stop putting it off: some time this week is better! You will not be disappointed. Have fun!
If you haven't made it yet, find a time soon, get your ingredients and do it. It gets better each time you make it. Enjoy and have fun!
I wonder if you could do a middle layer on the 2nd recipe, just for added stability and even more crunch.
Hi Obi, love love your videos! You are giving me such a craving for Middle Eastern food, and also making me more passionate about cooking it, so thank you!!
Do you take requests? If so, would you be able to do ash sabzi / haleem from Iran? Always wanted to figure out a great home style way to make those meaty porridge dishes
Keep up the amazing videos ☺️
These are absolutely superb recipes. In fact we couldn’t decide to do one or the other so we combined the two and had a pistachio and cream filling. Utterly stunning, best baklava I’ve ever eaten! ♥️
Wow that sounds amazing Neil. If you still have some left, send me some photos on Instagram!
@@MiddleEats I will get my wife to send you some photos as I’m not on IG. Thanks a million for the recipe and video, 🙏🏻
@@MiddleEats oh, we also tweaked it a little by adding orange juice (squeezed) to the syrup and zest of 1 orange to the filling. Heavenly!
Hey Obi and Salma,
After many years of happy baklava making, I am in the process of making my first baklava ever from my own home made filo! It's actually easier than I thought and after making borek from my own filo, it's definitely worlds apart (in a good way) from shop bought. So if you see this comment, can I request you make a video on making home made filo, so everyone else can enjoy it. It takes about an hour and a half to roll out 20 sheets, (it needs 2 hours resting time too) enough for a fabulous baklava, or whatever else you want to make. It also makes filo cigars super simple because the pastry is so supple and the borek spirals so easy too. Thank you as always for the best middle Eastern cookery channel on TH-cam
I made this Baklava last night with pecan and pistachio and I used frozen phyllo dough.
My Husband is Egyptian and loved it!
It was an absolute hit and now he’s asked for Basbousa lol.
I also made the red lentil soup and it was amazing.
egyptians dont understand of baklava. come to gaziantep turkey for the real baklava
@@mustakil2089 come on man let’s just appreciate all the different types of middle eastern foods from different cultures. I’m disappointed -A Turk
I love how you love the recipes! The second one looks delicious
Add rose if it to smell like grandma's perfume nooooooooo hahaha. I love anything rose scented like turkish delight! Thanks for this video, especially the second recipe.
That coffee idea got me thinking of all the wild possible flavors of baklava.
I've made the pistachio one yesterday. Thanks to your awesome step by step explanation it looked so professional ! I think it's the best Baklava I've ever eaten, the quality is so good, it's not too sweet, it's well balanced and we can have the taste of each component contrary to the ready made one which taste only like sugar. I'm really thankful. May Allah bless you guys for taking so much time, efforts, dedication and helping us making such good quality food.
Grandma's perfume 😂🤣
That's what it tastes like 😂
This was funny. My husband and I like rose on the skin or in tea, but not in our food.
🤣
He's not wrong
Indeed, in my book the absolute best dessert. Have made Baklava many times but will definitely try your Pistachio recipe. Thank you.
Your cooking style is just perfect! Stay blessed
Just made baklawa yesterday using this recipe, turned out absolutely delicious!
This guy has a wonderful presence. Nice balance between insider knowledge and technique - well organised and relaxed. Nice.
These look so scrumptious.
Amazing !!!!!!!!!!! thanks for recipe i love it with Walnut !!
Yes walnut is so delicious!
Thanks Obi for giving us different versions of making this, can't wait to try them! Glad to see you guys back again!
It's still complicated to me, altho I did enjoy your video. Thank you 😋
My Turkish neighbours make it every Saturday and drop off a box full of it at my door 😍😍 my absolute favourite with tea!
That's very sweet of them!
Awesome! Love the crunch. Want to try making both of these.
Shukran Obi! I’ll finally give it a try!
oh man, that is some insane crunching sound you did there
love your channel you deserve a million subs
Thank you! I will definitely be making one or both versions in the near future!
I am Turkish and I have never heard of cream filled Baklava but honestly it looks absolutely delicious
Although it looks different to the Egyptian version in this video, the Turkish desert "Şöbiyet" is a cream filled baklava. Cream is traditionally made using milk and semolina.
Şöbiyet is not the same type of cream though, this is more like a pudding rather than clotted cream or kaymak, which is what's used in şöbiyet. This is more like the laz böreği from karadeniz or like galaktobouriko dessert of greeks
True, this is similar to konafa, but konafa with vermicelli, or is it baklava, but in the way of other countries
that 's not baklava. that is san sebastian cheese cake
Your videos and recipes are delicious
I just made the 2nd recipe and wow it turned out amazing. I couldn’t get a hold of the Turkish filo pastry but nevertheless it’s turned out brilliantly!
I have never tried baklava before...Wow! that is fantastic desert and I love pistachios .Thank you for sharing the video
Soooo yummy!!!! Thank you can't wait to try this. Definitely putting it as a fav.
I've always laboriously coated each layer of pastry, usually grumbling about it as I go. No more! I'm absolutely trying it this way.
Absolutely incredible coming from a chef the cream filled one is very creative never tasted it before but I will be definitely trying this well done mate you impressed me
Yufka in general turkish means thin. So it makes sense.
The crunch sound oh my goodness!!! I want to eat some NOW! 😆
Looks so tasty! 😋 It’s always an inspiration to watch your videos.
Love ittttt thank you will be trying this recipe !
Thank you for posting these recipes. I've always wanted to try baklava but intimidating...! But after seeing your video I'm like whoa this is so easy. My husband buys a tray of baklava sometimes, and they are mostly dry and tasteless. Disappointing, and expensive!
I will love to try making both of these desserts.
They both look so yummy ! As usual you explain it so well ! I want to try. Is clarified butter same as ghee ? or if I use ghee, will the taste be different ? Is it possible to use honey in the syrup ?
Amazing! As expected buddy.
You said you poured hot syrup on the hot baklava? I was taught that only one component, either the baklava or the syrup, should be hot. Could you clarify? That crunch was heard around the world! 😋
That's just the Turkish method. We usually do cold syrup too, but it makes sense that they both be hot so the syrup can quickly evaporate.
I always pour the syrup on when both the baklava and the syrup are hot, if for no other reason, to enjoy the bubbles and the sound it makes, as Obi so beautifully demonstrates in this video. Oh, Baklava! You truly are the Emperor of desserts!
"Could you clarify?"
No pun intended. 😉
because he doesnt know like the all arabs how to make baklava. the real baklava is turkish and you sould ome to gaziantep turkey for the best ones
@@mustakil2089 shut up
You really made this look easy🖒 - cant wait to try it out. Where are these Turkish shops you got the filo+pistachios from? Area pls if you dont want to be specific about store.
They both look and sound amazing!! I am the resident baklava maker in my family and have been so for over 30 years. I usually make a more traditional Greek style/flavor, but I think I'll try these versions and surprise my sister and mother when we go for our girls weekend in a couple weeks. Thank you both for all the work you put into your videos!
What's the difference between the traditional Greek style and this recipe? I've always eaten/made the Turkish variety (I think)...It's always exciting to try different versions of my childhood (and unbeaten) favourite!
@@happydillpickle The first baklava I learned how to make came from the English translation of Greek Cooking by Sofia Skoura (1979 edition) and it used almonds which were mixed with sugar and cinnamon. The syrup used sugar and honey, and was spiced with cinnamon stick and whole cloves. There is also a variation in the book that is rolled and has lemon rind added to the syrup.
Over the years I've sort of come up with my own take on the syrup which uses honey, cinnamon sticks, whole cloves, whole cardamom, whole star anise, and orange rind. And the nut filling I only vary by which nut or nut combination I use.
If you're interested, here is the original recipe from the cookbook:
*Baklavas me amygdala*
For a medium size baking pan:
3/4 kilo (1lb. 10z) baklava phyllo leaves
4 cups of almond crumbs
1 1/4 cups of good quality butter
1/2 cup of sugar
1 teaspoon cinnamon powder
For the syrup:
4 cups of sugar
3 cups of water
1/2 cup of honey
1 cinnamon stick
5-6 whole cloves
Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan (see phyllo recipe), buttering each beforehand. Lay more phyllo on top, this time without buttering them. Sprinkle with chopped almonds. Lay in another layer of phyllo, this time brushing with butter. Sprinkle with almonds. Continue laying in phyllo leaves and crushed almonds in the same way, until only five phyllo leaves remain. Brush these last phyllo leaves very well with butter and lay on the top. Cut away any phyllo ends overlapping the sides of the pan with a sharp knife. With the same knife, cut through the top phyllo leaves, scoring serving size squares in the baklava. Dip your fingers in a dish of water and sprinkle the top layer of phyllo leaves. Put the baklava in a moderate oven to bake for almost an hour. Meanwhile, boil the sugar in the water for five minutes. Add the honey and spices and boil for five more minutes. Remove the spices and keep the syrup hot. Take the baklava from the oven and let it cool. Pour the syrup over the baklava. After it cools, cut the baklava completely through and serve the pieces on a platter.
I think the main difference is the cinnamon and honey, and I think some greek recipes also use clove or nutmeg. The almond variety is also the most common. It's a lot more spiced than most Middle Eastern versions.
@@sephestra. Mmmm, spiced baklava! Thank you for taking the time to write the recipe. I'm definitely going to try that. I wonder why the recipe suggests leaving the phyllo near the nuts unbuttered? To soak up extra syrup, maybe? Oh, happy days: I have a lot of pastry ready!
@@MiddleEats I'm having a baklava making day today, so am going to try a few different versions. I'm very excited about the cream baklava. You know, that pastry the English bakeries call "custard slice"; I realised when I watched your video that the "custard slice" is the English version of cream baklava! But instead of the syrup, they put icing on the top (and it's a poor imitation compared to the real thing!)
Thank you for your brilliant videos. You have become our family's "what shall we have for dinner?" channel ☺️
U remind me of Gaziantep's baklava (yesterday i visited Gaziantep 🇹🇷)
The most yummmmmmy baklava in the world...from the origin fresh🥰
I will try yours
Great instructions, everybody including me loved my baklava and I am already planning to do it again, maybe tonight
My favorite dessert! Though i have never had the cream filled one! Ill have to make a vegan version of it!
Great recipe!
Looks amazing
I see that you are using Danish butter. Nice to see our national talent recognized.
lol obi throwing shade at rose water.... i dont like rose water either but i LOVE orange blossom water flavored sweets... morocco has some really nice cookies/pastries with orange blossom water in it YUM, can you make that too, obi? i am talking about these moon shaped thick cookies that kinda look like chinese fortune cookies but are softer and have a nut/orange filling
I'm going to try this. I made baklave once and wasn't really happy with the result. The taste was good (walnut and honey for the sirup) but it was too dry.
It might be because the recipe I used didn't clarify the butter. Or I didn't use enough?
I'm not sure but I'm going to try again with your recipe.
Is there a difference if I would just buy clarified butter (like ghee) instead of clarifying it myself?
Thanks for the video, I actually use some of the items you used like Anthap pistachio and the filo pastry, I ordered it online but can i ask which shop did you go to buy those items?
Those were from The Continental Food Exchange in Leytonstone
daaaamn those things are amazing
Yum canbu show how to make filo pastry
I’ve never tried to make it at home because I’ve always heard you can’t get the proper crunch from a home oven. What kind of oven do you use to get that crunch?!
Im from South Africa and lived in Saudi. I miss the kunafa with cream and kunafa with chocolate. Anyway you can make this? And masoob too
Pistachio, hazelnut, and raisin combination is my favorite, you should try adding few drops of coconut oil in the butter mixture, for me and my family we love it that way.
?Raisins....Nope.
As a Turkish person, I assume you guys that's the best thing you can do with flour...
obi, can you make the egyptian custard vanilla cream baklava with the vermicelli version? i miss eating that and i dont know how to make that
The baklavas are amazing! How where and how do you store them to have the crunchy for next day?!!!
Excellent.👍
Very good work obi
Hiya love the channel and baklava 😋. Just wanted to ask you which shop in North London do you buy the ground pistachios from. I have not seen them in the various Turkish shops I shop in.
Thanks 👍
can you use a white ceramic oven safe dish instead ?
i'm making baklava as my birthday cake!
With 250g of pure butter in it, just how small a portion of it you have to consume, in order not to gain weight?
Super nice 👍
8:11 "Now begins the annoying process of chopping your nuts" 🤣🤣
I've never made baklava. I've only had one brand I liked and don't know how to find it again. I had no idea that there were so many varieties. If I can find the filo you suggest, I will try this, or one of your other versions. I love mango. I love nuts. I really want to try it.
I know you said it is essential, but what if you do not add the syrup to the cream one. Would it be too dry? Because the sugar in the cream is just right for diabetic people. Perhaps more butter would soften it?
@@nharber9837 Stevia syrup?
Hi Obi! How can I stop the top layer of my baklava from curling upward during baking? Thanks
You push the edges of each price down, so the centre of each piece is higher than the edges.
I want to try this despite I’m trying to lose some weight 👍😋🤤
Very detailed. Can you please list ingredients in cups and spoons.
for the final fizzle what is the combo, I mean the hot tray and hot syrup, hot try and cold syrup, etc.... I try the recipe of the classic baklava and the result is awsome. hope someone help me!
I always thought baklava is really hard to make...now I feel I can give it a try!
Time consuming.
Amazing
Just get Ghee, it's clarified butter and healthy as well. Making it yourself is useful if you can't get Ghee, but mentioning Ghee would be also beneficial to know for many.
Butter is easier to find, and most ghee is cooked until the milk browns, which gives it a funky taste
Thanks Obi! Did I hear right? 45 mins for the last baklava? Do pistachos dehydrate? Helpppp
What’s the best way to store it? If I were to make it for a party should I do it a day before? Thank you!
It tastes best after resting for at least a day, so yes make it the day before. Store at room temperature, covered with plastic. Eat within 10 days
I 100% want baklava to taste like a bottle of grandma's perfume! Obi gets me.
"a bottle of grandma's perfume"🤣🤣
I recall back when I was in Bristol, I have seen baklava sold in both Greek and Lebanese places I have been to. I wonder how big the variations among those different Mediterranean nations.
I am from Tunisia, the most popular variety here is made with almonds and it's usually less sweet than the Turkish ones I tried. We also make it with pistachio, hazelnuts or pine nuts.
Hi! What is the size of the pistachio baklawa dish?
I do like the delicious taste of honey, so how much can I use with the sugar?
How common is the sugar syrup poured hot over baklava instead of it being cold as almost every recipe calls
Why you sprinkle keif over the baklava?
Yum
Can you make apple baklava? Like a combination of fried apple pie + baklava
Yummy 😋
What are your favourite bakeries in London?
Heaven is: freshly baked lukewarm baklava.
Sadly pistacios have become extremely expensive, so I usually settle for walnuts. But the muhallebili baklava is the addictive one.
I didn't know the second variant without brushing every single layer. Since you say that it works, it's worth remembering.
It was amazing! You'll love it
Can I use ghee instead of butter
Ghee is clarified butter…. So yes. But homemade clarified butter is better. The commercial available Ghee (or Samné as called in Arabic) has additives, artificial flavours and isn’t as fresh. It might be good for cooking, but for pastries, I don’t know…
if you can find a high-quality ghee, then yes. here in the US we have ghee available that has no additives/artificial flavors, and even ones from organic grass-fed cows (SO delicious). it's more expensive but i'm kinda dreaming about how delicious it would be in baklava.
@@jraaccounts thnx m from India and our food is not complete without ghee on bread haha
Never seen creme filled baklava. Is this common or something you came up with?
me too :/
الله الله
By the way, what do you do with filo scraps left after making round baklava?
You can make another baklawa, just cut it into large squares, fill with nuts and fold into a triangle. Then you pour butter on and bake them syrup it. It was a bit out of the scope of this video though. They can also be baked with some olive oil and salt as a crispy snack.
You can use them in between the "regular" sheets. Just cut them into suitable pieces and make them cover the mould. And make sure that the majority of upper top layers are "entire" sheets.
This is also a great way to do it! Nat you are a genius!
@@MiddleEats just a brilliant copycat 🥰