This has been a very busy week, so far. I have been enjoying cooking lots of fun and fancy things. Today in the kitchen I made some baklava, for a friend. I love this very decadent dessert, which is flaky, buttery, sweet, nutty, and has just a hint of rose. It is lots of my favorite elements in one dessert, sweet and salty, and crunchy and soft all at once. Baklava, or as I was taught Baklawa, is a dessert which was usually served during Ramadan. It is a dessert with many places claiming origin but no proof of any one more then the others. Although the turkish empire is credited with the variation we know today. The recipe I used was taught to me by a chef and friend of mine. He was from Egypt, and his recipe varies a bit in some subtle ways, from the greek or turkish version. Like the use of rosewater to make the syrup, and the use of walnuts or a mix of pistachio and walnut. We served these lovely little bundles at the restaurant, but all the time. So like I was saying, subtleties, Greek baklava is made with 33 sheets of phyllo to signify each year of Christs life. It is also made with honey. The Turkish version, is made with many sheets of phyllo, and very little nuts, but has an aromatic aroma because the syrup is made with cinnamon,clove, allspice, and honey. This version has a piled appearance. I really enjoy making all thee versions and do each for different occasions. Today, I was making them for a friend, who really enjoyed these ones before, so, Egyptian it is. Plus it brings me back to that kitchen n the early days of my career, and the fun I had working in that kitchen, and learning so much. I also, really enjoy the scent of rosewater wafting through the kitchen and filling the house with a light sent you can almost taste in the air. I cant wait to try them. I love being the quality controller. I am so blessed, hope your day feels the same. Loleta
Posted on: Wed, 29 Jan 2014 18:04:07 +0000