Blogging Marathon# 37: Week 1/ Day 3 Theme: National Dishes from around the World Dish: Turkish — Baklava
For the final day of this week’s marathon I made Turkish national dish, Baklava. I don’t remember the first time I tasted baklava, but it was love at first taste. Baklava is a very rich, sweet pastry made of layers of Phyllo (fillo) dough filled with nuts and sweetened with honey and syrup.
This has been on my to-make list for a very long time. But with really good Turkish friends we have always had good quality baklavas to enjoy, I never got a chance to try it myself. So this was my chance to make baklava at home and I’ve to say even though the process of making it is a little tedious with the phyllo (fillo) tearing and so on, but the final product is absolutely tasty and well worth the effort. It is also less expensive to make these at home.
Working with phyllo/ fillo dough is a little tedious and sometimes a little frustrating too as it tends to rip and tear. It is very important to keep the phyllo covered with damp towel at all times to prevent drying out. But it is not the end of the world, everything will turn out OK once the dish is finished.
Nuts used in the filling are customizable. Traditionally pistachios, walnuts and sometimes hazelnuts are used, but a combination of nuts can also be used. I used walnuts and almonds.
This recipe is adapted from Ree Drummond’s (Pioneer women), Divya’s (Chef in you) & Michael Symon’s recipes. Traditionally each and every phyllo layer is brushed with melted butter, but I followed Ree’s recipe of melting every other layer.