{"id":17641,"date":"2025-02-11T12:00:27","date_gmt":"2025-02-11T11:00:27","guid":{"rendered":"https:\/\/bistrobadia.de\/baklava-rezept\/"},"modified":"2025-03-04T18:28:50","modified_gmt":"2025-03-04T17:28:50","slug":"baklava","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/baklava\/","title":{"rendered":"Baklava – The original recipe to make yourself"},"content":{"rendered":"\n

Baklava<\/strong> is the absolute favorite sweet in the Levant. The pastry differs from region to region and I spent ages looking for the best baklava recipe<\/strong> ever. And I can tell you straight away: I’ve found it for myself! <\/p>\n\n\n\n

It was supposed to be really easy, but I didn’t want to settle for just any classic recipe, I was looking for the baklava taste that I know from a small store in Aley<\/em> in Lebanon<\/em>. And here it is at last: my basic recipe<\/strong> for making your own baklava<\/strong>. <\/p>\n\n\n\n

What is baklava?<\/h2>\n\n\n\n

Baklava is a crispy pastry<\/strong> made from many layers of buttered filo pastry<\/strong>, an aromatic nut filling<\/strong> and a sugar syrup<\/strong> coating. <\/p>\n\n\n\n

The sweet is not only very popular in the Levant, but also in other countries on the Arabian Peninsula, North Africa and the Balkans. In Turkey, baklava with pistachios<\/a> is very popular, while people in the Levant prefer baklava with walnuts<\/a>. <\/p>\n\n\n\n

If you would like to find out more about the origins of this crispy pastry, take a look at the article on the origins of baklava<\/a>.<\/p>\n\n\n\n

You need these ingredients for original baklava<\/h2>\n\n\n\n

Believe it or not, there really is a whole range of different types of baklava. And each variety has its own name. This baklava here is the mother of all varieties. The original baklava recipe<\/strong> from Lebanon. <\/p>\n\n\n\n

Delicious layers of crispy filo pastry with a layer of freshly roasted nuts. It doesn’t take much to prepare a classic baklava<\/strong>. But every little detail counts to make it really perfect! The choice of nuts and their weighting in relation to each other. Then the amount of layers and the fat to separate these layers and make them crispy. And last but not least, the flavored syrup is added to the hot baklava. <\/p>\n\n\n\n

I can tell you straight away that my baklava recipe is also sweet, but not as crazy sweet and dripping with syrup as you may have tried it before. Because that’s too much for me too. <\/p>\n\n\n\n

The most important baklava ingredients<\/strong> are the dough, the fat and the nuts. Some people think that baklava is made with puff pastry, but this is not true. You need filo pastry to make baklava<\/strong>. If you like, you can also make the filo pastry yourself<\/a>. <\/p>\n\n\n\n

Instead of conventional butter, I opted for ghee<\/a>, aka clarified butter. Ghee has a slightly different and more intense flavour than butter and really harmonizes perfectly with the nut mixture. But ghee has another advantage over butter: ghee contains very little water and this ensures that your baklava is crispy rather than flabby. <\/p>\n\n\n\n

My filling consists not only of nuts, but also of seeds. I have mixed walnuts<\/strong> and cashews<\/strong>. This mixture ensures that the baklava not only tastes nice and nutty, but also melts in the mouth. <\/p>\n\n\n\n

To make baklava yourself, you need the following baklava ingredients:<\/strong><\/p>\n\n\n\n