My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE:secure.mybookorders.com/Orderpage/2189
Great video! According to a top professional Syrian baker, if the stuffing are nuts, the syrup must be boiling hot, and cool syrup is for an Ashta filling. Professional bakers will not brush butter between the phyllo sheets. They cut the Baklawa in diamond shapes, then pour all the melted Samneh (ghee) on the top layer, let it seep inside, then put the tray in the hot oven. Once baked, the Baklawa tray is placed on a steep slanted surface, to allow the possible excess ghee and syrup drain out of the tray. If the ghee and syrup quantities are correct to begin with, there will be very little waste. In any case, I am sure your subscribers will be more comfortable in applying your method. Finally, for those who can’t deal with Rose water (Ma’ward) , they can use the lighter aroma of the Orange Blossom water (Ma’zahr), which I personally prefer, in most cases. Again, excellent UA-cam channel!
My mom always used rose water too. Not everyone does but it really makes a big difference. Nice job and excellent explanations.you both are pretty and can cook! The world needs more women like you too!
Hello friends! I realize that the part of the video where I add the nuts is somehow edited out :( Basically after I butter half of the sheets of phyllo dough, I spread all of the nuts out on top. Then I butter the other half of the sheets on top.
Yes I was going to say how did the filling magically appear inside lol. Also how many sheets of philo dough are you using? Very good video Blanche. Baklava makes for good stocking stuffers.
@@rodimusprime9599 Haha Baklava stocking stuffers I love it! I just bought 1 standard package of phyllo dougn, then cut it in half. I used half for the bottom and half for the top, not really counting the layers.
@@blanchetv blanchetv I loved Adam and Jakes videos from Palestine. And only a couple of days ago, I found your vid with them! Amazing! Did you say the Palestinian festival is in the Bay Area? Can non Palestinians attend too? If yes, I know a few Palestinian supporters who live in the Bay area and would want to go. Can you plse share the link or date and location of next one? Xx Also Im friends with Gilad Atzmon and he will be in LA in the New Year. In trying to arrange a couple more interviews/chats for him on the 2nd and 3rd of Jan. Are you interested? Does Adam Green live near there too? Would you both be up for it together? Gilad left Israel and is a huge supporter of Palestine.
Looks great! But when do you put the nuts in? Once half the phyllo is used up or between every two sheets? And when did you add the lemon juice to the syrup?
You and your Mom like Ashata and honey 🙏God bless you both! Love the recipe so much especially skipping the butter every other layer👌❤️I feel like eating Baklava now 😋
@@sirabu6827 Sounds amazing! Love cashews and glad you you enjoyed them (yes the secret to staying slim is enjoying some and giving the rest away lol) :)
Here is a great recipe, yes you can make it with whole wheat, but texture will more grainy: www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/
Hi Blanche! So I gave your recipe a try and the flavor was there, but I’m not sure if the texture was. Maybe I used too much fillo because I bought two packs since they added up to two pounds. Or maybe it was my oven. The outside layers on the top and bottom were crispy, and the inside wasn’t. Is that right?
Hi there! Yes I used only one package of filo not two. I imagine if you want to use two the layers will be too much and heavy and not crisp up nicely. If you really want to use two, I suggest lowering the heat of the oven after the first 15 minutes and baking it for as long as possible without burning (like 45 minutes to an hour)
I think my editor edited it out by accident. Basically we added the nuts after 50% of the dough was used up on the bottom, then layered the remaining 50% on top of the nuts.
Ooh my fav!😊 Blanche, did you spread all of the nut mixture after the first layer of phyllo? Thanks for this video, certainly try and make it...so easy this way 👍
I spread the nut mixture after I put down the first half of the phyllo dough, so sorry that was edited out by accident in the rush to get it to you guys!
Oh gosh, I realized that part was edited out my apologies! So first half of phyllo was laid down, nut mixture on top, then second half of phyllo laid down the same way.
I learned how to make baklava in Egypt; I was told it is essential to use lemon juice to prevent the sugar water from crystallizing and not thickening properly. I noticed your syrup was somewhat watery? Is that a personal choice or....? But overall, thank you for simplifying the process for all!
Hey! I’m wanting to make baklava an I see you say you use one packet of pastry. My concern is every packet has different amount of sheets in as I’m from the UK. Are you able to tell me what brand you use? As it says on the packet how many sheets they provide so I have a guide xx
@@raycee5816 no I mean 28 divided by 2, so 14 sheets top and 14 bottom. Though you can't go wrong with more sheets, you will just have to use more butter. If I had my way I would make baklava 12 inches tall lol :D
Yes give it a try! The rose water is optional, usually I buy mine in middle eastern markets, or you can order online: www.amazon.com/gp/product/B00V8TRZG4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00V8TRZG4&linkCode=as2&tag=43720f-20&linkId=2e8308f70ba031f33d8c6400a14636d0
i'll tell you one thing, in all the arabic food videos i have watched on youtube, i have NEVER ever seen such green pistachios!!! WHAT is their secret???
Yes I realized that it was edited out right after the upload :( Basically I added the nuts halfway through, then kept buttering every other layer on top
My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE:secure.mybookorders.com/Orderpage/2189
Great video!
According to a top professional Syrian baker, if the stuffing are nuts, the syrup must be boiling hot, and cool syrup is for an Ashta filling. Professional bakers will not brush butter between the phyllo sheets. They cut the Baklawa in diamond shapes, then pour all the melted Samneh (ghee) on the top layer, let it seep inside, then put the tray in the hot oven. Once baked, the Baklawa tray is placed on a steep slanted surface, to allow the possible excess ghee and syrup drain out of the tray. If the ghee and syrup quantities are correct to begin with, there will be very little waste. In any case, I am sure your subscribers will be more comfortable in applying your method. Finally, for those who can’t deal with Rose water (Ma’ward) , they can use the lighter aroma of the Orange Blossom water (Ma’zahr), which I personally prefer, in most cases.
Again, excellent UA-cam channel!
My mom always used rose water too. Not everyone does but it really makes a big difference. Nice job and excellent explanations.you both are pretty and can cook! The world needs more women like you too!
where can. you buy rose water?
Hello friends! I realize that the part of the video where I add the nuts is somehow edited out :( Basically after I butter half of the sheets of phyllo dough, I spread all of the nuts out on top. Then I butter the other half of the sheets on top.
Yes I was going to say how did the filling magically appear inside lol. Also how many sheets of philo dough are you using? Very good video Blanche. Baklava makes for good stocking stuffers.
@@rodimusprime9599 Haha Baklava stocking stuffers I love it! I just bought 1 standard package of phyllo dougn, then cut it in half. I used half for the bottom and half for the top, not really counting the layers.
Do you butter the layers that have nuts in them? Also, do you butter the bottom of the pan and top layer of filo? Looks delicious!
@@blanchetv blanchetv I loved Adam and Jakes videos from Palestine. And only a couple of days ago, I found your vid with them! Amazing!
Did you say the Palestinian festival is in the Bay Area? Can non Palestinians attend too? If yes, I know a few Palestinian supporters who live in the Bay area and would want to go. Can you plse share the link or date and location of next one? Xx
Also Im friends with Gilad Atzmon and he will be in LA in the New Year. In trying to arrange a couple more interviews/chats for him on the 2nd and 3rd of Jan. Are you interested? Does Adam Green live near there too? Would you both be up for it together? Gilad left Israel and is a huge supporter of Palestine.
Agree make baklava not war!
You make it look so easy. From now on I will be making it homemade. Thanks for sharing.
Yummy ! I love your dress Blanche !! Very christmassy
It turns out it's so easy!! thank you for sharing it with us. May your Christmas be merry and your new year be bright.
Merry Christmas to you and yours! 🎄
Make Baklava not war. Love it!!!! ❤️❤️❤️
You and your mother sure did make this recipe very easy💪☺... A job well done👏👍
Yes more middle eastern desserts please!
Also more meals with tahani sauce!
Your recipe gave me the confidence to try it lol! Thank u now I just need to go buy the stuff!
So glad I could give you confidence, once you buy the stuff you will be amazed at what you can do! :)
My childhood friends mom is Greek and she would make us baklava back when I was 10. I'm going to make this thanks to you!
Not gerek it's Turkish
Thank you so much for sharing. Merry Christmas
Merry Christmas!
Great video Blanche! Thanks for this!
Yummm love it thnx
My faaaaavorite! 😍😍 nothing is better than fresh ba2lawa right out of the oven. Yummmm
I’m craving to have baklava ..looks yummy2..thnxz for sharing the easiest way!!!🥰👍🏻
My favorite dessert !
And it has some nutrition in it (the nuts)
So love it
you two are so pretty together I loved the video. now I want to make it. I've never tried it.
Iranians also add the rose water to the baklava.
Good to know, I am sure their baklava is delicious!
Thank you!
Looks great! But when do you put the nuts in? Once half the phyllo is used up or between every two sheets? And when did you add the lemon juice to the syrup?
Add the lemon to the syrup at the very end. Add the nuts to the phyllo after 12 sheets. ;)
Tried it last week, turned out really good :)
You and your Mom like Ashata and honey 🙏God bless you both! Love the recipe so much especially skipping the butter every other layer👌❤️I feel like eating Baklava now 😋
Love you Coco, thanks so much for watching and wish you and your beautiful family a Merry Christmas!!
its late here an im just binge watching your videos im so full. lol
LOL hey that is great no calories from binge watching! :D
@@blanchetv hahaha that is true but id rather them calorieszzzzzz haahahahah
Wow 😍
I love your food processor. I have the smaller version on the same one!!! Trying this recipe today...
That processor saves my life lol :) Hope you enjoy the recipe! ;)
@@blanchetv made them with cashews and clarified butter. Had to give half the tray away they are hard to resist. They are much better the next day!!!
@@sirabu6827 Sounds amazing! Love cashews and glad you you enjoyed them (yes the secret to staying slim is enjoying some and giving the rest away lol) :)
Hello I'm watching you from Tirana Albania 🇦🇱,and in Albania we make baklava dear
So yummy and delicious...
Thanks for visiting Elson!
I am going to try this one. It looks so easy to make...😍😍
Nice can send me link for Kanafa recipe, can't find it on your channel.
I haven't put one up yet. It is in my cookbook for now, but will put it up in the future.
@@blanchetv okay Insha'Allah looking forward to it.
Hi there
How to make the fila dough at home?
Can we make it with whole wheat?
Here is a great recipe, yes you can make it with whole wheat, but texture will more grainy: www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/
Salem hal dayn Blanche so true about store bought and margerine
Hi Blanche!
So I gave your recipe a try and the flavor was there, but I’m not sure if the texture was. Maybe I used too much fillo because I bought two packs since they added up to two pounds. Or maybe it was my oven. The outside layers on the top and bottom were crispy, and the inside wasn’t. Is that right?
Hi there! Yes I used only one package of filo not two. I imagine if you want to use two the layers will be too much and heavy and not crisp up nicely. If you really want to use two, I suggest lowering the heat of the oven after the first 15 minutes and baking it for as long as possible without burning (like 45 minutes to an hour)
More middle East recepies
When was the nut mix added, did i miss it?
I think my editor edited it out by accident. Basically we added the nuts after 50% of the dough was used up on the bottom, then layered the remaining 50% on top of the nuts.
Ooh my fav!😊 Blanche, did you spread all of the nut mixture after the first layer of phyllo? Thanks for this video, certainly try and make it...so easy this way 👍
I spread the nut mixture after I put down the first half of the phyllo dough, so sorry that was edited out by accident in the rush to get it to you guys!
Did I miss something... What happened with the nut mixture?
Oh gosh, I realized that part was edited out my apologies! So first half of phyllo was laid down, nut mixture on top, then second half of phyllo laid down the same way.
Yum, yum...Do you use salted or unsalted butter?
Unsalted butter
Had to look up somebody eating Baklava so it would be even more taster 😆
LOL we eat everything on this channel!
I learned how to make baklava in Egypt; I was told it is essential to use lemon juice to prevent the sugar water from crystallizing and not thickening properly. I noticed your syrup was somewhat watery? Is that a personal choice or....? But overall, thank you for simplifying the process for all!
How many layers you need to add before putting the walnuts?
Half of the entire package. So whatever package you buy, cut in half. Half for the top and half for the bottom.
@@blanchetv Thanks
Hey! I’m wanting to make baklava an I see you say you use one packet of pastry. My concern is every packet has different amount of sheets in as I’m from the UK. Are you able to tell me what brand you use? As it says on the packet how many sheets they provide so I have a guide xx
I use about 28 sheets, one for the top and one for the bottom. I used Apollo brand, not sure if you have that in the UK
BlancheTV thank you! So almost a total of 60 sheets? I’m going to give it a go xxx
@@raycee5816 no I mean 28 divided by 2, so 14 sheets top and 14 bottom. Though you can't go wrong with more sheets, you will just have to use more butter. If I had my way I would make baklava 12 inches tall lol :D
BlancheTV ah ok thank you so much
BlancheTV that sounds like my kind of baklava haha
It can cost an arm and a leg at restaurants. I'm sure it's cheaper to make myself
LOL I could be rich with extra 10 pounds on me with one piece ,thanks for sharing this with us .
hi blanche
your mom from palestine?
Yes Bethlehem. ;)
Are the nuts raw or roasted, please
I prefer roasted, they have more flavor
Thanks for sharing this beautiful desserts. you are so sweet ????
i can do this recipe! i had no idea it was so easy. now, where do i get that rose water stuff ? l.o.l. .....
Yes give it a try! The rose water is optional, usually I buy mine in middle eastern markets, or you can order online: www.amazon.com/gp/product/B00V8TRZG4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00V8TRZG4&linkCode=as2&tag=43720f-20&linkId=2e8308f70ba031f33d8c6400a14636d0
I love baklava. Now I know how to make it. Where can I get the filo dough
They sell phyllo dough in the frozen section of most supermarkets, from Safeway to Whole Foods. Hope you give it a try! ;)
Sahteen
Bahhhhhhwlawwlwaa xD
i'll tell you one thing, in all the arabic food videos i have watched on youtube, i have NEVER ever seen such green pistachios!!! WHAT is their secret???
The rich soil! :D
🙆
U didn’t show at what point u put the nuts u grounded into the Philo. I assume the middle of buttering the philo. Anyway looks delicious
Yes I realized that it was edited out right after the upload :( Basically I added the nuts halfway through, then kept buttering every other layer on top
where's the nuts. skipped a lot ?
Nuts where added half way through. So whatever phyllo you buy, lay down half with butter then add the nuts, then lay down the second half with butter.
No honey?
You can use honey, though I don't personally use it because it is way too sweet and thick.
I was wondering about that!
खाजा है
Are you lebanese