Arabian Baklava

Arabian Baklava Recipe from Saudi Arabia with Walnuts and Phyllo

Region / culture: Arabia, Saudi Arabia | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 12

Introduction

Arabian Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is a traditional dessert in Middle Eastern and Mediterranean cuisines, with each region having its own variation. This recipe focuses on a version that uses pistachios and ghee, offering a unique taste that is both decadent and satisfying.

History

The origins of Baklava are not well-documented, but it is believed to have been developed during the Ottoman Empire. It has been a popular sweet in many Middle Eastern countries for centuries, with each country adding its own twist to the recipe. The version with pistachios is especially popular in Arabian cuisine, where the nut is widely available and cherished for its flavor.

Ingredients

4 cups of finely chopped walnuts and pistachios
2 cups of butter or crisco or ghee
1 cup of sugar
18 sheets of phyllo dough

Sugar syrup

2.5 cups of sugar
1.5 cups of water
1 tbsp of lemon juice

How to prepare

Sugar syrup

In a pan, combine the water and sugar and heat until boiling.
Add the lemon and let it simmer for another 15 minutes until the syrup thickens.
Set aside to cool.

Baklava

Preheat the oven to 325°F (163°C).
Brush the surface of a square or rectangular baking tray (24 x 40 cm) with oil.
Melt the butter or ghee.
Place a layer of dough in the baking tray and brush it with the melted butter; repeat this step 6 times.
In a separate bowl, mix the walnuts and pistachios with the sugar.
Spread the walnut mixture evenly on top of the dough.
Place another layer of dough on top of the nuts and brush it with butter; repeat this step 12 times.
Dampen your fingers with water and gently wipe the top layer of dough.
Generously brush the top layer of dough with butter.
Cut the baklava into small squares.
Place the baklava in the preheated oven.
Bake at 325°F (163°C) for approximately 30 minutes, then increase the temperature to 450°F (232°C) for the last 5-10 minutes until it turns golden and crunchy.
Remove the baklava from the oven and immediately pour the cooled sugar syrup over it.
Serve the baklava at room temperature.

Variations

Substitute pistachios with walnuts or almonds for a different flavor profile.
Add spices such as cinnamon or cardamom to the nut mixture for added depth.
Use honey instead of sugar syrup for a different sweetness.

Cooking Tips & Tricks

Ensure the phyllo dough is fully thawed before use to prevent tearing.

- Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.

- Use a sharp knife to cut the Baklava before baking to make serving easier after it's cooked.

- Pour the sugar syrup over the Baklava as soon as it comes out of the oven so it soaks up the syrup better.

Serving Suggestions

Serve Arabian Baklava at room temperature as a dessert after a meal. It pairs well with a cup of strong coffee or tea to balance its sweetness.

Cooking Techniques

The key technique in making Baklava is layering. Properly brushing each phyllo dough layer with ghee and evenly spreading the nut mixture ensures a balanced texture and flavor in every bite.

Ingredient Substitutions

Replace ghee with unsalted butter if unavailable.

- Use a mixture of nuts if pistachios are hard to find or too expensive.

Make Ahead Tips

Baklava can be prepared ahead of time and stored in an airtight container at room temperature for several days. The flavors meld and improve with a little time.

Presentation Ideas

Serve Baklava on a decorative plate, garnished with ground pistachios or rose petals for an elegant presentation.

Pairing Recommendations

Pair Arabian Baklava with a strong coffee or mint tea to complement its sweetness. A dessert wine or a glass of milk can also be a good match.

Storage and Reheating Instructions

Store Baklava at room temperature in an airtight container for up to a week. It does not require reheating; however, if you prefer it warm, gently heat in an oven at a low temperature for a few minutes.

Nutrition Information

Calories per serving

Each serving of Arabian Baklava contains approximately 300-400 calories, making it a high-calorie dessert option.

Carbohydrates

A serving of Arabian Baklava is rich in carbohydrates, primarily from the sugar and phyllo dough. Each serving contains approximately 45-60 grams of carbohydrates.

Fats

The use of ghee and pistachios makes Baklava high in fats, particularly saturated fats from the ghee. Each serving contains about 20-30 grams of fat.

Proteins

Arabian Baklava contains a moderate amount of protein, mostly from the nuts. Each serving provides approximately 5-10 grams of protein.

Vitamins and minerals

Pistachios are a good source of vitamins B6, E, and minerals like magnesium, phosphorus, and potassium. These contribute to the overall nutritional value of the Baklava.

Alergens

Common allergens in this recipe include nuts (pistachios) and dairy (ghee). It is also not suitable for those with gluten sensitivities due to the phyllo dough.

Summary

Arabian Baklava is a high-calorie dessert rich in carbohydrates and fats, with moderate protein content. It provides certain vitamins and minerals thanks to the pistachios but should be consumed in moderation due to its sugar and fat content.

Summary

Arabian Baklava is a decadent, sweet pastry that is both a delight to the senses and a testament to the rich culinary traditions of the Middle East. With its layers of flaky phyllo dough, rich nuts, and sweet syrup, it's a dessert that's perfect for special occasions or as a luxurious treat. By following the tips and variations provided, you can customize this recipe to suit your taste and enjoy a piece of culinary history at home.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during my travels to the Middle East, that I stumbled upon a small bakery tucked away in the bustling streets of an Arabian market. The aroma of freshly baked pastries wafted through the air, drawing me in like a moth to a flame.

As I entered the bakery, I was greeted by the warm smile of an elderly woman who beckoned me closer. She spoke in a language I did not understand, but her eyes sparkled with kindness and hospitality. She gestured for me to sit at a small wooden table and brought out a plate of golden, flaky pastries that glistened with honey and nuts.

I took a bite of the baklava and was instantly transported to a world of sweetness and crunch. The layers of phyllo dough melted in my mouth, while the combination of nuts and honey danced on my taste buds. It was a flavor unlike anything I had ever tasted before, and I knew I had to learn the secret behind this delectable treat.

With the help of a translator, I managed to communicate with the elderly woman and learned that the recipe for Arabian baklava had been passed down through generations in her family. She graciously agreed to teach me the art of making this beloved dessert, and for the next few days, I spent hours in her bakery, watching, learning, and tasting.

I discovered that the key to a perfect baklava lies in the delicate balance of flavors and textures. The phyllo dough must be rolled out thin as a feather and brushed with clarified butter to achieve a crisp, flaky crust. The filling of chopped nuts – usually a mixture of pistachios, almonds, and walnuts – is generously sprinkled between the layers, adding a rich, nutty flavor and a satisfying crunch.

But the real magic happens when the baklava is drenched in a fragrant honey syrup infused with rose water and orange blossom water. This sweet, floral syrup seeps into every crevice of the pastry, creating a sticky, decadent dessert that is truly irresistible.

As I mastered the art of making Arabian baklava, I couldn't help but marvel at the way food has the power to connect us across cultures and generations. The recipe for this beloved dessert had traveled from the kitchens of ancient Arabia to the hands of a curious traveler like me, bridging the gap between past and present, tradition and innovation.

Now, whenever I make Arabian baklava in my own kitchen, I am transported back to that small bakery in the heart of the Middle East. The scent of honey and nuts fills the air, and I can almost hear the laughter of the elderly woman as she guides me through the steps of making this timeless dessert.

Each bite of baklava is a reminder of the beauty and richness of our world, a celebration of the flavors and traditions that unite us as human beings. And as I share this recipe with my family and friends, I pass on not just a delicious dessert, but a piece of history and culture that will continue to inspire and delight for generations to come.