Baklava

Baklava

Baklava is an interesting dessert in that many different regions claim ownership over it. The Greeks, the Persians, the Turks and Arabs, they all want it! Truth is, I can’t blame them! It really is delicious! I got this recipe from Mrs. Alexopoulos, a wonderful Greek woman, who while not Moroccan, I’m sure wouldn’t mind me using it here during Moroccan week.

Ingredients:

8 oz. walnuts, finely ground
8 oz. almonds, finely ground
1 teaspoon ground cinnamon
¾ teaspoon ground cloves
1 tablespoon sugar
½ cup unsalted melted butter or margarine
1 lbs. Fyllo pastry

Sauce:
3 cups sugar
2 lemon slices
4 cups water

Directions:

Preheat the oven to 350 degrees. In a medium bowl, thoroughly mix the walnuts, almonds, cinnamon, cloves and sugar. Grease a 9″ x 13″ baking pan with some of the butter/margarine. Lay a sheet of fyllo dough in the bottom of the pan, brushing lightly with the butter/margarine. Layer 4 more sheets in the pan, brushing each with butter/margarine. Sprinkle the fyllo with some of the nut mixture and cover with 2 more fyllo sheets, brushing each with butter/margarine. Sprinkle the fyllo with the nut mixture. Repeat the layers of fyllo and nuts until all the nut mixture is used, making 4 or 5 layers. Cover the last layer of nuts with 4 to 6 sheets of fyllo that should be left, again brushing each lightly with butter/margarine. Turn under the edges of the fyllo and score the surface into diamond shaped serving pieces with a sharp knife. Bake for 45 to 60 minutes, or until golden brown. Remove from the oven and set aside to cool.

To make the syrup; put the sugar, lemon slices and water in a large sauce pan and boil over a medium heat for 8 to 10 minutes. Remove the lemon slices. The syrup should be thin, but not watery. When the baklava has cooled completely, pour the hot syrup over it. Let it stand for at least 3 hours before serving, so that the syrup is absorbed completely.

All’s Well That Ends…. Well, I Guess All Ends

Morocco Dream

Well here we are on the last day of Moroccan week, and to be honest… I have no idea how to end it… how’s that for the blunt truth? Yes, I have a great dessert recipe (Baklava for those that are asking), but a cute, kitschy blog? nope, sorry, fresh out! Sorry, it’s been a crazy week for me, and it is shaping up to be an even crazier weekend. I have a Bar-Mitzvah out of town for the son of friends of mine (how did I get old enough that my friends have children who are Bar-Mitzvah age?) and then on Sunday I leave for a trade show in Chicago for a few days. Yes, Chicago in November. I’m a glutton for punishment. So I guess you can understand why I’m having difficulty sticking to my week’s theme. Well, I guess I could fantasize about being in Morocco. About the warm air and golden sands… the Bedouin tents and foreign calls of the marketplace…. okay, I think I just accidentally sent myself somewhere back to Persia and Ali Baba’s days. Oh well, why don’t I just quit while I’m ahead and wish you all a good weekend and pray for the strength to get through mine!