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Topic: Baklava

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	Baklava
		At Natasha's cafe we serve a fresh baked baklava middle eastern dessert that is delivered to us fresh from an old world bakery that specializes in desserts from the middle east and has maintained the highest standards using high volume ovens.
		Baklava comes in a tray, is all natural...no preservatives.
		Baklava is a complex, layered dessert made with paper thin sheets of phyllo (filo) dough which have been buttered and layered in a rectangular baking dish, or layered and rolled into a log.
	www.natashascafe.com /html/baklava.html?GGP (535 words)

	Baklava , history , origin , recipes
		Like the origins of most recipes that came from Old Countries to enrich the dinner tables of the Americas, the exact origin of baklava is also something hard to put the finger on because every ethnic group whose ancestry goes back to the Middle East has a claim of their own on this scrumptious pastry.
		To the north of its birthplace, baklava was being baked and served in the palaces of the ancient Persian kingdom.
		Certain spices that were added to baklava, have also helped to fine-tune and to augment the aphrodisiac characteristics of the pastry, depending on male or female consumer.
	www.kitchenproject.com /history/Baklava.htm (700 words)

	Baklava - Wikipedia, the free encyclopedia
		Baklava is a rich, sweet pastry found in many cuisines of the Middle East, South Asia, and the Balkans.
		It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry, sweetened with sugar or honey syrup.
		Baklava is also known in Mesopotamia, as well as many other Mesopotamian walnut or legume dishes.
	en.wikipedia.org /wiki/Baklava (658 words)

	COLLECTION: Baklava
		P.S. Until you get very fast at assembling the baklava, you might want to cover the sheets with a damp towel while you are putting it together.
		When the Baklava is done cooking pour the syrup on top - a little at a time using a spoon or ladle.
		GREEK BAKLAVA ============= Ingredients: ------------ 1 lb butter 1 lb filo, thawed 1/4 cup sugar 1 Tblsp cinnamon 3 cups finely chopped pecans Syrup: ------ 2 cup sugar 1 cup water 1/4 cup honey slice of lemon strip of orange rind (optional) stick of cinnamon Instructions: ------------- Combine nuts, sugar, and cinnamon and set aside.
	www.cs.cmu.edu /People/mjw/recipes/cookies/baklava-coll.html (1528 words)

	Baklava
		Baklava is a Mediterranean dessert made with Phyllo dough, nuts, butter, and sugar.
		Baklava is used in weddings, family get-togethers, and various other feasts and celebrations.
		Baklava was baked only on special occasions, usually by the rich who could afford such a luxury.
	www.gourmetbaklava.com /about.baklava.html (868 words)

	Ataman Hotel - Baklava
		By the 17th century at least the fame of baklava had spread to Istanbul, since towards the end of that century baklava was being made by the palace cooks as a special treat for the janissaries in Ramazan.
		Baklava has spread so far and wide that today it is to be found and eaten with relish in approximately one-fifth of the world's countries.
		Instead you should first leisurely survey the glorious sight of the baklava on your plate, then spear a lozenge with your fork in such a way that one third of the piece is behind the fork and the other two thirds are facing you.
	www.atamanhotel.com /kitchen/baklava.html (861 words)

	Syrian Baklava
		Syria maintains that baklava is its own geographic indication, in that Syrians constitute legitimate baklava to be that with the crisp taste of red pistachio only found in Aleppo.
		The manufacturing of baklava and Aleppo pistachio cultivation are two examples of Syrian protectionism in the form of agricultural subsidies.
		In terms of legal disputes on Syrian baklava and Aleppo pistachios, the three main concerns are: intellectual property, agricultural subsidies and import barriers, as well as health and safety in regards to cultivation and trading.
	www.american.edu /ted/baklava.htm (2668 words)

	Persian Cookins: New Food for Life (Site not responding. Last check: 2007-10-20)
		Trace an outline of 1-inch diamond shapes on top of the baklava with a sharp knife.
		When the baklava is pink, remove it from the oven and pour half of the syrup all over the top.
		Cover the baklava tightly with aluminum foil and let stand for 24 hours until it settles.
	www.asiafood.org /persiancooking/baklava.cfm (635 words)

	Baklava War Intensifies Between Turks and Greeks
		Like the origins of most recipes that came from Old Countries to enrich the dinner tables of dessert lovers, the exact origin of baklava is also something hard to put the finger on because every ethnic group whose ancestry goes back to the Middle East has a claim of their own on this scrumptious pastry.
		Baklava, in fact has been the sweetest unifying dessert between all the countries of the Middle East and the Mediterranean sea.
		Lebanese baklava bakers such as Samedi were the first to Franchise it in the Gulf region, Europe and throughout the Middle east.
	www.aina.org /ata/20060515103503.htm (1146 words)

	Baklava
		Baklava is that delicious, honey-drenched Middle Eastern classic made with phyllo dough.
		Though it may date back to the Assyrians in the 8th century B.C, Baklava was once a food only for the rich.
		Pour hot, but not boiling syrup slowly all over the baklava (use a strainer) and let it stand to absorb all the syrup.
	www.inmamaskitchen.com /RECIPES/RECIPES/Desserts/Baklava.html (352 words)

	John's Jottings: Recipe - Baklava
		Baklava is one of the sweetest most satisfying treats I've ever eaten.
		Baklava has quite a history too, believed to be introduced by the Assyrians in the 8th century B.C. Some interesting reading on the topic of the history of Baklava can be found at The Kitchen Project and TurkishBaklava.com
		Remove the baklava from the oven and very carefully drain the butter that it will no doubt be floating in.
	www.johnsjottings.com /archives/2003/03/22/recipe_baklava.html (3716 words)

	Baklava (Site not responding. Last check: 2007-10-20)
		Baklava is a popular rich, sweet pastry found in many cuisines of Middle East and the Balkans, basically made of chopped nuts layered with phyllo pastry (may be spelt “fillo”), honey, cinnamon, and sugar.
		Baklava is introduced in the 19th century by Czech migrants.
		Finally you pop it into your mouth and the baklava experience is complete as the flavour pervades your palate.If there is no crunch when your fork and teeth penetrate the baklava, then it is stale.
	www.dessert.net.au /baklava (1036 words)

	Make Baklava
		Baklava has been a favorite Greek pastry for centuries.
		However anytime is time for Baklava, birthdays, Christmas, Thanksgiving, if you're having company, or just if your in the mood for something sweet.
		Each individual Baklava slice can be served on a bake paper cup (cup cake cups).
	www.kolias.com /homegarden/recipes/baklava.htm (213 words)

	The search for the perfect baklava
		She grew up eating her father's baklava (she pronounces it the Arabic way, baklawa), and it remains the gold standard.
		Though the book includes recipes for her Jordanian father's kibbeh and baklava and her Jersey-girl mother's grilled Velveeta sandwiches, it's less a cookbook than a culinary exploration of self, as complex and layered as baklava.
		She learned as a child that the best baklava is made with discipline and love.
	www.azcentral.com /home/food/articles/0421baklava21.html (828 words)

	RecipeSource: Baklava
		Taking a sharp knife, cut the baklava into diamond shapes, down to (but not through) the bottom layer of phylo; the pieces on the ends will be incomplete diamonds, but you should get 24 to 36 good diamonds, depending on how large you want the pieces to be.
		The baklava will soak up a good bit of the syrup as it cools.
		Baklava is better if made the day before it is served.
	www.recipesource.com /desserts/08/rec0875.html (319 words)

	The Candied Quince » Baking Baklava
		Not only does making baklava at home mean you get to nibble on it while it’s warm and almost obscenely fresh, but you also get to luxuriate in the buttery, nutty, and spicy aroma while it slowly bakes in the oven.
		These were the beginning baklava chefs, and their job was to make the phyllo dough from scratch, rolling and rolling and stretching until the dough was as thin as parchment.
		Baklava is such a serious undertaking in this part of Turkey that they grow a special pistachio for use in the dessert, and it is not used for pilafs or snacking or anything else.
	candiedquince.ca /archives/96 (2089 words)

	My Big Fat Greek Baklava...
		'Baklava Baklava,' she repeated, as she flagged down a passing motorcyclist, climbed aboard, and motored away...
		Now, most restaurant baklava is too soggy for my taste, but the Apollo's was some of the best I've ever had -- crisp and flaky, filled perfectly with pulverized nuts, and delicately infused with sweet syrup.
		When the baklava is done, remove it from the oven and pour syrup over it.
	www.travellady.com /Issues/Issue74/T74O-baklava.htm (1264 words)

	Baklava: Introduction
		Baklava lets you create sprites and tell them what direction to move in, how to react to the mouse, and so on.
		Baklava has been optimized carefully, but some Java platforms are just not terribly fast-- yet.
		Baklava is a library of reusable Java classes, for use by Java programmers.
	www.boutell.com /baklava/intro.html (488 words)

	Dessert Spotlight Article - Baklava
		Despite the Czech origins of Baklava, and the fact that Texas Cooking is celebrating German culture this month, we cannot pass up Baklava as a fabulous end to a German dinner.
		Baklava ranks in the highest category of sweets, along with, say, chocolate fudge, as almost overpoweringly rich and sweet.
		Baklava contains dozens of layers of phyllo dough brushed with butter and, when baked, they turn into golden brown puffs of flaky pastry.
	www.texascooking.com /features/oct97baklava.htm (642 words)

	My Greek Kitchen - Baklava!
		Your Baklava should be "golden." If it starts to look brown, remove it from the oven.
		When Baklava is done, remove from oven and immediately pour the cool syrup evenly over the hot pastry, a little at a time until used up.
		It may appear that the Baklava is swimming in the syrup, but this will be absorbed in a couple of hours -- I hope.
	lldzines.com /baklava/baklava.htm (674 words)

	Baklava King
		To obtain a RMA number, customer(s) must contact the Baklava King by calling (619) 857-0442 or sales@baklavaking.com.
		Please allow up to 5 (five) days for delivery as Baklava King guarantees that the product is packaged to stay fresh for seven days.
		Customer is responsible to report any obvious damage on the packaging at the time of delivery to the delivering agent and to inform Baklava King by contacting us through phone or email.
	www.baklavaking.com /faq.htm (248 words)

	For Chocolate Lovers Only: November 1998’s Recipe for Chocolate Baklava on StarChefs
		Tips: Baklava is a traditional Greek pastry, made with many layers of paper-thin dough called "phyllo", a nut-and-spice filling, and a honey syrup.
		This takes time and patience, and working with phyllo can be tricky, but baklava is a terrific holiday dessert,it must be made at least a day in advance (preferably longer), and it will keep for at least two weeks at room temperature if covered very tightly.
		Once the pan of baklava is assembled, take the large, sharp, serrated knife and cut the baklava from one corner of the pan diagonally across to a point roughly 2/3 to 3/4 of the way along the opposite side.
	www.starchefs.com /chocolate_lovers/1998/html/november/recipe_04.shtml (1575 words)

	Hazelnut Baklava Recipe - Eveline Zoutendijk \| Food & Wine (Site not responding. Last check: 2007-10-20)
		Baklava is still often left to specialists who've spent years perfecting their dough-rolling technique.
		Using a ruler and a sharp paring knife, cut the baklava lengthwise into 2-inch strips, then cut the strips on the diagonal to form diamonds.
		Baklava's sweet nut flavor finds its match in a luscious Greek dessert wine, such as the aromatic nonvintage Samos Cooperative Vin Doux Muscat or Antoniou Vinsanto from Santorini.
	www.foodandwine.com /recipes/hazelnut-baklava (462 words)

	Baklava \| ajc.com
		This is a traditional baklava, with walnuts and spices as a filling.
		Be sure to cut the baklava all the way through.
		Remove the baked baklava from the oven and immediately pour the honey syrup evenly over the diamonds.
	www.ajc.com /news/content/living/food/0804/12baklava.html (427 words)

	baklava 0n-line
		Baklava, the most famous Greek dessert, is made with nuts, spices, canola oil, and phyllo pastry
		Place Baklava on middle shelf above the water and bake for 2 to 21/2 hours, or until golden, making sure that the water pan is always full.
		While Baklava is in the oven, prepare the syrup
	www.chrispanos.com /recipes2.html (545 words)

	Recipes at Cooking.com
		Baklava can be made with walnuts, almonds, hazelnuts (filberts) or pistachios or a combination of walnuts and almonds.
		Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all.
		When the baklava is done, remove it from the oven.
	www.cooking.com /recipes/static/recipe719.htm (425 words)

	BAKLAVA (Site not responding. Last check: 2007-10-20)
		It is a pastry basically made of nuts, phyllo dough (may be spelled "fillo"), honey, cinnamon, and sugar.
		Place a pan full of water on the lowest rack of the oven, then place the Baklava on the middle rack.
		When the Baklava is done, spoon the syrup - all of it - between the gaps of the hot triangles.
	www.lanesworld.com /food/baklava.html (463 words)

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