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Baklava

By August 24, 2009

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Australia’s multicultural make-up has many benefits. Most noticeable is the diversity of food. One of my favorite ethnic foods is Baklava. Like many foods from the Eastern Mediterranean, its providence is obscure: claimed by the Greeks, Turks and the Lebanese.

While the process of making baklava is time-consuming and finicky, the results are well worth it. The preparation and assembly took me about half an hour and my baklava consisted of 24 buttered sheets of filo (phyllo) pastry and three layers of crushed nuts. I have a deep sense of satisfaction as I look over at my tray of beautiful pastries as I write this –- satisfaction which only intensifies as I bite through the crunchy layers of pastry.

Baklava is especially appropriate now in the Muslim month of Ramadan. Muslims fast through the daylight hours of this lunar month only to break the fast each night with a selection of traditional sweets, baklava being chief amongst them.

All I can think is that I’m glad I don’t have to fast with a tray of baklava in front of me!

More exotic baking recipes...

Photo: © S. Wongkaew (2008) licensed to About.com, Inc



Comments

August 24, 2009 at 3:16 pm
(1) Ciaochowlinda says:

Oh wow these look sensational. I never would have thought to put that combo of nuts together in baklava.

September 2, 2009 at 12:16 am
(2) australianfood says:

Hi Linda, Thanks for visiting. I find that this combination of nuts goes really well and noting is too overpowering. You can also use walnuts but I find them a little too rich.

April 7, 2011 at 9:53 am
(3) nnnick says:

So… Where is this recipe?

April 8, 2011 at 5:41 am
(4) nnnick says:

Oh. Nevermind. You just have to click “Baklava” at the top. Thanks to my lovely girlfriend, I now know this.

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