I first learnt how to make baklava when I was studying in Arkansas, USA. One of my neighbors was a housewife accompanying her husband whilst he was also studying at the same university there. Her name is Ummu Salamah, if I can recall. It has been such a long time since. But, I do feel that I should give her credit for teaching me this wonderful baklava recipe. I only remember the basics of this recipe, having just watched her demonstrate it from her little kitchen, unfortunately not having the sense to write it down. It was lucky for me that I had the opportunity to see the techniques of assembling the baklava as now I realize that by just reading the recipes, it takes some time to comprehend the steps and techniques that make this dessert "one of a kind" and why the recipe calls for doing what it tells us to do.
It is only during these last two years, I have "discovered" a recipe demonstrated by Food Network's genius, Alton Brown which replicated almost the techniques shown to me by Ummu Salamah. Now it had the specifics of the techniques, for example, how many layers... or why pour the syrup when the baklava has cooled, not immediately from the oven it seems. Other than that, my favorite fillings are always pistachios, walnuts and dates, unlike Mr Brown's recipe. And I don't like the grandma smelling rose water as Ummu Salamah did not do that as well. Other than that, I am happy with my variation of the baklava with the techniques from Ummu Salamah and the science and specifics from Mr Alton Brown. And as Mr Brown says in his "Good Eats" program, you will not regret having gone through all that trouble and having the patience to wait the 8 hours cooling time on top of the 2 hours prior to pouring in the syrup.
Always use good quality ingredients, like the best dates and nuts. I always use pure butter and this time, I am using New Zealand's Clover Honey. Enjoy...
It is only during these last two years, I have "discovered" a recipe demonstrated by Food Network's genius, Alton Brown which replicated almost the techniques shown to me by Ummu Salamah. Now it had the specifics of the techniques, for example, how many layers... or why pour the syrup when the baklava has cooled, not immediately from the oven it seems. Other than that, my favorite fillings are always pistachios, walnuts and dates, unlike Mr Brown's recipe. And I don't like the grandma smelling rose water as Ummu Salamah did not do that as well. Other than that, I am happy with my variation of the baklava with the techniques from Ummu Salamah and the science and specifics from Mr Alton Brown. And as Mr Brown says in his "Good Eats" program, you will not regret having gone through all that trouble and having the patience to wait the 8 hours cooling time on top of the 2 hours prior to pouring in the syrup.
Always use good quality ingredients, like the best dates and nuts. I always use pure butter and this time, I am using New Zealand's Clover Honey. Enjoy...
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