Different parts of Turkey use different nuts for home-made Baklava; pistachio is used in the South-east, hazelnut is used in the Black-sea region,wallnut is used in central Anatolia,almond is used in the Aegean west, and sesame would be used in the Thrace. Sometimes baklava is served with thickened cream (kaymak).
- 3/4 Pound Butter (3 Quarter-Pound Sticks) Cut Into 1/4.Inch Bits
- 1/2 Cup Vegetable Oil
- 40 Sheets File Pastry;
- Each About 16 inches Long And 12 Inches Wide; Thoroughly Defrosted If Frozen
- 4 Cups Shelled Pistachio Pulverized In A Blender Or With A Nut Grinder
- 1 1/2 cups sugar
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
Combine the sugar; water and lemon juice in a small saucepan and; stirring constantly; cook over moderate heat until the sugar dissolves.
Increase the heat to high and; timing it from the moment the syrup boils; cook briskly; uncovered; for about 5 minutes; or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside.
When the baklava is done; remove it from the oven and pour the syrup over it. Cool to room temperature; and just before serving; cut the baklava into diamond-shaped serving pieces
Afiyet olsun !