Add more syrup!! Traditionally it should be a lot more syrup on it, and when you’re done make sure you put it in the fridge, because that’s how we traditional eat it, nice and cool with some coffee or tea ^^
Having this abroad in Morocco in the evening, I can attest that it is best served with strong Arabic coffee and definitely cool if not cold, also if getting it if a street vender make sure to bring your own tissues to clean hands.
Traditionally, the second you remove your baklava from the oven you pour your cold syrup onto it. You should be able to hear it sizzling cause the baklava is piping hot, and it should practically be swimming in the syrup. Still a cool different take, just not traditional baklava. Edit: Since there seems to be debate of whether it’s hot or cold syrup that’s used when making baklava, I would like to say that hot syrup is also used, but this is me trying to shortly explain how I make baklava from my own knowings :)
@@minatozakiharuka3036 i come from a country where we have "borrowed" lots of things from the Turkish and Greek culture, especially in the cuisine. The way my grandma makes baklava is the following : 1. Syrup first, because it needs to be cold (the temperature which allows you to put your finger in it or to drink it without causing you any discomfort) 2. Layering: my grandma uses walnuts and pistachio... She chops all the pistachio and half the walnuts with a knife; the other half of the walnuts she crushes into a fine powder. She puts one layer of phylo-butter-powdered walnuts until she gets to the 6th layer of phylo, then puts most of the chopped pistachio and walnuts, and restarts- a layer of phylo-butter-powdered walnuts until she reaches again a 6th phylo sheet; 3. She divides it into pieces, sprinkles the rest of the chopped and powdered nuts, and bakes it. After it is done, she removes it from the oven and she literally pours the syrup all over it. (depending on the amounts of walnuts my grandma gathers, she may or may not powder some of it, so, if she doesn't have enough, she won't put powdered walnuts between the layers)
the traditional turkish baklava is actually made with exactly 40 layers of very very thin dough but this looks similiar too, just drier than it should be.
Baklva is Greek! Here, Wikipedia baklava and the Ancient Greek desserts gastris (γάστρις),[23] kopte sesamis (κοπτὴ σησαμίς), and kopton (κοπτόν) found in book XIV of the Deipnosophistae.[24][25] However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern pasteli or halva, and no dough, certainly not a flaky dough.[26]
@@hayellada-ball3836 "Though the dessert is most often associated with Greek restaurants and delis, its exact origins can't be pinpointed to one particular country. Modern baklava may have been invented in Turkey during the Ottoman Empire"
Ok I've had this before, a Turkish girl in primary school handed pieces of them out since it was her birthday. She handed out generous portions and my goodness it was so good. Everyone was full of syrup like it was not so dry as the video. I couldn't finish my piece so I took it home and gave my dad the leftover piece. He loved it and wanted to know what it was but I couldn't tell him. Now we know and he makes it now for us :-).
Baklava is Greek and you Turks are just pissed that you are neighboring countries and Greece had a much more significant impact on history and a lot more creations.
Italians:*crying because they saw a video of some one putting pineapple on pizza* Turks:*crying because they saw nick put PINE NUTS & HONEY IN BAKLAVA*
Nick, I’m all for just winging stuff, but filling a puff pastry with nuts and calling it baklava ain’t it, you gotta have syrup IN the layers homie not just on top!
Well, he used phyllo, which is the correct dough. But yeah he definitely did not add enough syrup. You have to pour all the syrup on the baklava so that they are a completely soaked. That’s how you get syrup between the layers.
@@wraith8386 no its actually Turkish but we Greeks (I am Greek so I know what I am talking about) cook many Turkish dishes as their culture has influenced ours: There is Baklava, dolmades (vine leaves stuffed with rice and vegerables), mousaka (fried slices of potato and aubergine with mince meat sauce and bechamel sauce) soutsoukakia (meatballs in red sauce with lots of cumin and peper) and many many more!
Baklava is Greek! Here, Wikipedia dog: baklava and the Ancient Greek desserts gastris (γάστρις),[23] kopte sesamis (κοπτὴ σησαμίς), and kopton (κοπτόν) found in book XIV of the Deipnosophistae.[24][25] However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern pasteli or halva, and no dough, certainly not a flaky dough.[26]
@@hayellada-ball3836 Modern baklava may have been invented in Turkey during the Ottoman Empire, then modified in Greece. Many Meditteranean countries have their own versions of baklava, slightly tweaking the recipe to make it unique.
I'll give you a free hint: MORE SUGAR SYRUP !! It needs to be dripping from syrup. And also it needs to stay in the fridge for couple of hours before you eat it because that way the syrup gets inside every single layer of the baklava. And you need to put pistachio on top as well...
I loved them when I was younger but as I grew older I had to stop eating them. Way too sweet. If I make them at home i usually don’t glaze with honey on top , I know that’s how it usually are but too sticky
Nick has found his own style, but as a Turk, I will say this. Adding lemon to baklava other than syrup and using honey is like an Italian encountering pineapple pizza. I was paralyzed by sadness
First of all pieces are way too big. It is a heavy desert so it should be smaller. There should be way more layers and way more syrup. But seems nice afterall.
@@Alistarovereem44 because it was wayyy too crunchy and needed wayy more syrup. Also usually in turkey we put crunched pistachio on top. Maybe the person wasn’t disappointed bc of that tho
@@nagihan1 in my cooking club, the head teacher is a Turkish man and is very passionate about his culture. He's very sweet and simply enjoys showing cultural cuisine from his country, he would DESTROY this man for his baklava.. We got to make the other day, and I swear this man screwed it up so bad.
That’s kind of mean, IMO. I get your disappointment but ccs actually read comments, and it would be a lot more helpful to leave respectful criticism especially when it comes to things that can be very easily done wrong when one doesn’t get the science right or are unfamiliar personally with recipes.
@@sky7y894 arab, turkish, Greek, who cares, we all have different types of it and we all share the same... emotions for it😅. Like the fact that he actually barely put syrup on it 😬
as an arab , it looks so good and everything but NEVER EVER paint baqlawa (baklava) with syrup you should pour all of that syrup on that baqlawa and make it float with syrup, and you can eat it after one day of making it , it will be so much better , the more it soaks in the syrup the more it will be amazing 💜
Ulan arap kafilesi, türkçesini söyledi sizin arap uyarlamanızı değil. Orijinali türkçe, o da aynen o şekilde telaffuz etti. Osmanlıdan aldığınız kültürü tamamen kendinizinmiş gibi davranmayı bırakın artık.
Just saying as someone who didn’t know what this was at first it looks DELICIOUS but I kinda thought the sheets were parchment paper at first so I was a little confused
Yes :D baklava is have very thin sheets, some Turkish pastrys is making with like this too. But we are using sherbet top of the baked baklava which is different from video, as a Turkish I ate a lot of baklava in different kinds and I think the milky baklava is the best. (There is no sherbet in milky one and I think its more healty and delicious) (Sherbet is making with sugar, water and 1-2 drops of lemon juice)
I looove baklava.. the best one I tasted in turkey it was sooo goood .. now your making it and the way you eating it just made me wanna get up and go try it in the middle of the night lol .. thanks 🙏 it looks so delicious 🤤
Even though I'm not Turkish, I've seen this recipe multiple times. So I think you need to add more pistachios on top and pour more syrup and let it sit for 1 hour. Please correct me if I'm wrong my Turkish homies
As an Arab, at first I thought he was making something else but when I realized that he was making my traditional sweet, I was like "Dude, you spelled in the most American way ever" LOL. (if your wondering how to spell it it's ba' lawa and not baqlova)
I am from Turkey and I think you made it absolutely different. Firstly traditional Turkish baklava makers spread clarified butter or unsalted butter once in 3 layers. After approximately 20 layers of dough, you should just add cracked pistachio or pistachio powder instead of a nut mixture(or you can just use cracked walnuts). On top of Baklava, we just add a lightly boiled sugar-water mixture(water sugar rate: 1/1; with a few drops of lemon juice), which we called Şerbet and you should rest şerbet until it reaches room temperature. After the baklava is done, you can just pour şerbet on it, when it is hot.
@@pachycephalosauruslover14 Yeah they have but this looks more like Dry Baklava(Kuru Baklava in Turkish) and it is also a different type of Baklava. But in Turkey, traditional baklava is like what I wrote above.
@@pachycephalosauruslover14 Until you pour Şerbet on it because Şerbet makes it a bit softer. In general, it would be better if it is crunchy(but not too crunchy).
For a better result it's better to pour some of the cold honey syrup you made on it while the baklava is still hot... it'll absorb it and will be more sweet and soft yet stills give you that crunsh in every bite✨
My sister did cheer long ago and at the rue party for the end of season a girl with very serious but allergy’s asked a worker if there were nuts and they said they didn’t know and probably not. The girl ate multiple pieces and then blacked out and they did not have an epiPen. She passed away 2 days later after going brain dead. Rest in peace.
Pistachio is not originally from Italy. It shouldn't sound weird to anyone it's just an English word like any other. Things would be different if he had made a "bruschetta" pronuncing it "bruscieta."
my Nona used to make this for me in Albania when I’d go visit her it used to take her up to a week to make since she used to get the pastry fresh from the market which was cut very incredibly thinly and it had to dry before she could make it which is why it used to take her about a week to make so whenever I’d go to her apartment over in Tirana there was hundreds I’ve very thin sheets of pastry lying around everywhere (I just thought this was a fun little memory since she’s recently been slowing down since my gjyshi (her husband) passed away last year)
