Baqalawa

Baqalawa Recipe from Oman with Filo and Almonds

Region / culture: Oman | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 12

Introduction

Baqalawa, also known as Baklava, is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey. It is a celebrated dessert that has been savored in the Middle East, the Mediterranean, and many parts of the world for centuries. This recipe offers a step-by-step guide to creating this delectable treat, focusing on a version that highlights pistachio nuts, a common and beloved choice for filling.

History

The origins of Baqalawa are not precisely known, but it is believed to have been developed during the Ottoman Empire. Its history is as layered as the pastry itself, with influences from ancient Roman and Byzantine cuisines. The dessert has traveled across continents, evolving with regional tastes and ingredients, making it a rich tapestry of culinary tradition.

Ingredients

1 package of filo (baqalawa) dough papers, thawed to room temperature
3 cups of ground almonds or pistachio nuts
1 cup of finely chopped almonds or pistachio nuts
1 cup of powdered sugar
2 tsp of ground cardamom
0.75 cup of melted butter

Syrup

2 cups of sugar
1 cup of honey
2 cups of water
juice of one lemon

How to prepare

In a saucepan, bring the syrup ingredients to a boil.
Reduce the heat and simmer for about five minutes, being careful not to let the syrup boil over.
Remove from the heat and set aside for later.
In a mixing bowl, combine the nuts, powdered sugar, and cardamom.
Open the filo dough, but keep it covered with a kitchen towel to prevent it from drying out.
Lay out one sheet of filo dough.
Brush melted butter over the sheet.
Place another sheet of filo dough on top of the first one.
Brush with melted butter again.
Lay a third sheet of filo dough on top and brush with butter once more.
Create a line of nut mixture, approximately four rounded tablespoons, across the middle of the top sheet.
Fold the filo dough in half over the nut mixture, ensuring that the nut mixture is enclosed within the fold.
Roll up the filo dough tightly, with the nut mixture in the center.
Carefully transfer this filo dough log to a baking sheet.
On the baking sheet, use a sharp knife to diagonally cut the log into 0.75 inch pieces.
Repeat the process until all of the filo dough has been used.
Drizzle any remaining butter over the baqalawa pieces on the baking sheet.
Bake in a preheated oven at 350°F (177°C) for 35-40 minutes, or until lightly browned.
Remove from the oven.
Take five or six pieces of baqalawa at a time and dip them into the syrup, allowing them to soak for about 15 seconds.
Remove the soaked baqalawa from the syrup and place them in a strainer or on a rack to allow excess syrup to drip off.

Variations

There are countless variations of Baqalawa, with different nuts like walnuts or almonds, spices such as cinnamon or clove, and even chocolate or rose water added to the syrup for a unique twist.

Cooking Tips & Tricks

To ensure the best results when making Baqalawa, keep the filo dough covered with a damp cloth to prevent it from drying out. Brush each layer gently but thoroughly with melted butter to achieve a flaky texture. When cutting the rolled dough, use a sharp knife to prevent tearing. Lastly, always allow the Baqalawa to cool slightly before soaking it in syrup to ensure it absorbs the flavors without becoming soggy.

Serving Suggestions

Baqalawa is best served at room temperature or slightly warmed. It pairs beautifully with a cup of strong coffee or tea, which complements its sweetness and rich flavors.

Cooking Techniques

The key technique in making Baqalawa is the careful layering and buttering of the filo dough, as well as the precise boiling of the syrup to the right consistency.

Ingredient Substitutions

For a lighter version, you can substitute the butter with a light cooking spray, and use a sugar substitute in both the filling and the syrup. Almonds or walnuts can replace pistachios for a different flavor profile.

Make Ahead Tips

Baqalawa can be made ahead and stored in an airtight container at room temperature for up to a week. The flavors actually improve a day or two after it's made, as the syrup continues to soak into the layers.

Presentation Ideas

Serve Baqalawa on a decorative plate, garnished with ground pistachios or rose petals for an elegant presentation. A dusting of powdered sugar can also add a touch of sophistication.

Pairing Recommendations

A sweet dessert wine or a robust espresso makes an excellent pairing with Baqalawa, balancing its sweetness with their intensity.

Storage and Reheating Instructions

Store Baqalawa in an airtight container at room temperature for up to a week. If you prefer it warm, gently reheat in an oven at a low temperature for a few minutes before serving.

Nutrition Information

Calories per serving

A single serving of Baqalawa is calorie-dense, with each piece containing approximately 300-400 calories, largely due to the sugar, honey, and butter content.

Carbohydrates

A single serving of Baqalawa is rich in carbohydrates, primarily from the sugar and honey in the syrup and the filo dough. Each serving contains approximately 45-60 grams of carbohydrates, making it a high-energy dessert option.

Fats

The fats in Baqalawa come from the nuts and the butter used in the layers of filo dough. A serving typically contains about 20-30 grams of fat, with a mix of saturated and unsaturated fats. The pistachios contribute healthy fats, which are beneficial in moderation.

Proteins

Baqalawa is not a significant source of protein, with each serving containing about 4-6 grams. The protein content primarily comes from the nuts.

Vitamins and minerals

Pistachios, a key ingredient in this recipe, are a good source of vitamins B6, E, and K, as well as minerals like potassium, magnesium, and phosphorus. These contribute to the overall nutritional value of Baqalawa, making it more than just a sweet treat.

Alergens

Common allergens in Baqalawa include nuts (pistachios) and gluten (from the filo dough). It is also not suitable for those with lactose intolerance due to the butter.

Summary

While Baqalawa is a delicious and indulgent dessert, it is high in sugars, fats, and calories. It contains beneficial vitamins and minerals from the nuts but should be enjoyed in moderation as part of a balanced diet.

Summary

This Baqalawa recipe offers a journey through the rich history and tradition of a beloved dessert. With its layers of flaky filo, sweet syrup, and crunchy nuts, it's a testament to the complexity of Middle Eastern cuisine. Whether you're a seasoned baker or new to making desserts, this Baqalawa recipe is sure to impress with its intricate flavors and textures.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was walking through the bustling streets of a busy market in Istanbul. The air was filled with the tempting aromas of spices, fresh bread, and roasted meats. As I meandered through the crowds, my eyes landed on a small stand where a woman was expertly crafting a delicate pastry known as Baqalawa.

I watched in awe as she carefully layered thin sheets of phyllo dough, generously brushing each layer with melted butter. In between the layers, she sprinkled a mixture of finely chopped nuts and fragrant spices. The final touch was a drizzle of sweet syrup, creating a sticky and irresistible treat.

I couldn't resist the temptation and decided to purchase a piece of the Baqalawa. As I took my first bite, I was transported to a world of culinary delight. The crispy layers of phyllo melted in my mouth, giving way to the rich and nutty filling. The sweet syrup added the perfect touch of sweetness, making it a truly unforgettable culinary experience.

I knew right then and there that I had to learn how to make this delectable dessert. I approached the woman at the stand and asked her if she would be willing to share her recipe with me. She smiled warmly and invited me to her home the next day to watch her make Baqalawa from scratch.

The next morning, I eagerly made my way to her home, excited to learn the secrets of this beloved dessert. As I entered her kitchen, I was greeted by the warm and comforting aroma of freshly baked pastries. The woman, whose name was Fatima, welcomed me with a smile and handed me an apron.

She began by showing me how to make the phyllo dough from scratch, a laborious process that required patience and precision. As we rolled out the dough into thin sheets, Fatima shared stories of how she learned to make Baqalawa from her own grandmother, who had passed down the recipe through generations.

I listened intently as she explained the importance of using high-quality ingredients, such as fresh nuts and pure honey, to achieve the perfect balance of flavors. She also emphasized the need for careful attention to detail, from the thickness of the phyllo dough to the temperature of the oven.

As we assembled the layers of the Baqalawa, Fatima shared her tips and tricks for achieving a crispy and golden crust. She showed me how to brush each layer with just the right amount of butter, ensuring that the pastry would be flaky and tender.

After what seemed like hours of meticulous work, the Baqalawa was finally ready to be baked. As it emerged from the oven, the sweet aroma filled the kitchen, creating an atmosphere of warmth and comfort.

We allowed the pastry to cool slightly before drizzling it with a generous amount of syrup, allowing the flavors to meld together perfectly. Finally, it was time to taste the fruits of our labor.

As I took my first bite of the homemade Baqalawa, I was overcome with a sense of pride and accomplishment. The pastry was just as delicious as I remembered, with layers of phyllo that melted in my mouth and a rich nut filling that was perfectly balanced with the sweetness of the syrup.

I thanked Fatima profusely for sharing her recipe with me and promised to cherish it for years to come. As I left her home, I knew that I had not only learned how to make a delicious dessert but had also gained a deeper appreciation for the culinary traditions that had been passed down through generations.

From that day on, Baqalawa became a staple in my own kitchen, a tribute to the woman who had so generously shared her knowledge and passion for cooking. Each time I make the pastry, I am reminded of the warm summer day in Istanbul when I first discovered its magic, and I am grateful for the culinary journey that has brought me to this moment of delicious delight.