I tried this recipe last night. I must say I was initially skeptical about skipping the brushing of ghee on each layer but went ahead with your method anyway. It turned out amazing. There’s no way I’m m going to go back to the old method. Thank you so much for sharing this recipe and method with us.
I just finished baking the baklava your way, and I’m thankful to Allah and then to you for the wonderful simple way of making great baklava. Keep the good work.
What if you use lemon juice because you just happen to LIKE it's tartness, (with no need for any "scientific" explanation for everything that one does) ?!
@@mariapap8962 It’s not a question of preference or not, it is indeed scientific proof and if you know anything about baking then you know that a lot of baking is based on science. If you like tartness in your sweet syrup then that’s an added bonus for you I guess.
My boyfriend LOVES baklava. I learned how to make them (I've been buttering layer by layer) - that made me not enjoy eating it. This method is SO easy & fast! I feel like I can make them anytime and more often!
AYE. WORDS OF ADVICE...WET KNIFE when cutting top. She's on point but to have a perfect top, knife must be sharp as mentioned but lightly dipping blade end down in warm water inbetween cuts.....PERFECT CUTS
Again wow! Made this and it saved me so much time from having to butter every single layer. It sure does taste just the same. Thanks again for your amazing and authentic Lebanese recipes! ❤️
I just found your channel and I love it and I just ordered some ingredients for the baklava I never in 1 million years thought I could make this but I’m definitely going to try and I’m so excited about it!
I by mistake bought a puff pastry . I am glad to say that after making a few little changes. The Baklava came out really lovely. Thank you for sharing this quicker method with us . May Allah reward you beautifully ❤
I've made this so many times over the past year and no matter what I do, it's very forgiving and always comes out crispy, flaky & delicious. I use vegan butter and cut back the amount from 3/4 cup to 1/4 cup and it's STILL great. I loved baklava before going vegan but was intimidated to use phyllo until I watched your video. Thank you so much!
Thank you for sharing this approachable method. I grew up in a Lebanese-American household and when my mom made ba'lawa it was a reason to rejoice. I've never tried making it myself because just watching my mom do it was intimidating, but you've definitely helped take my hesitation down many notches, so I think I will FINALLY attempt making it myself.
I hope it turned out well. I follow a recipe very similar to this (pretty much the same but I add a bit of cinnamon to the nut mixture). I was always too intimidated to make it but it I gave it a go and it was the best dessert I’d ever made. The trick to not soggy baklava is just as she say. Cold syrup and hot baklava straight out of the oven. The sizzle you hear is how you know you did it right!! I’m going to put my trust in you and try making it without buttering each sheet. I’m sure it’s going to turn out perfectly!!
My husband is arabic & lost his dad at 18. He misses baklava & we can't find it anywhere. I made this recipe for his birthday & he has never been happier! Making some for both sides of my family for Christmas this year.
My Great Auntie was from Greece and made amazing baklava it made the family reunion after my Great Auntie and Uncle passed away our family never came back out to them :( we say food brings family together
Pizza is orginally from Italy, you can named it American pizza or European but it’a orginally Italian. Baklava is also Turkish, Turkish word and history but you can named it American or Lebanese it’s pattented as Turkic historical food😃 Gaziantep-Turkey
I like this short cut recipe too. Though i just made a traditional Baklava with mix nuts and chocolate, couple of days ago and it turned out so good that my whole family enjoyed so much. Next time i might try your way and i must say you explained each and every steps very well.
I just made this with my kids for our homeschool as we have been studying Greece this week and wanted to make a traditional Middle Eastern dessert! It turned out absolutely fabulous despite not using orange water, having messy phyllo sheets and cutting it in squares! Thank you so much for sharing this technique, I will be making it regularly for all of the holidays as our new (Portuguese) family tradition!!!! :)
Bu TÜRK TATLISININ BASİTE KAÇILARAK YAPILMIŞ HALİDİR.Sade yağ kullanılır sıvı yağ kullanılmaz acı tad verir. Bir Türk olarak ceviz o kadar küçültülmez. Yerken ters çevirerek yeriz o çıtırtı ve lezzet patlamasını duymak için. Bu tatlıyı Gaziantepte Yeşil Çam fıstığı ile yapılır içine ve üstüne kullanılır.
AMAZING!! I’ve only had baklava once and I loved it but couldn’t find any nearby so I tried this recipe, it was super easy and turned out perfect! My family LOVED it!
Hello! Thank you for the receipe for Baklava or like it is called in Lebanon Bakleva. I have a question about the colour of the Baklava. There are some sorts of Baklava that have a green colour (with pistachio). How do the oriental bakeries make the puff pastry greenish? I want to make some as well in green but I could not find any hints in the internet how they make it. Thank you in advance!
I tried your quick method, it totally worked! Took me 10 minutes! I used a layer of raspberry jam instead of nuts, and it still came out great. Hardest part was cutting it :) Thank you for your video.
SO SO GLAD I WATCHED THIS. I learned to make Lebanese baklava from a Lebanese cook and was just going to make it and then saw this. Took 15 minutes instead of an hour, super easy and it's beautiful...!!! sometimes I dread making it because it's lots of work, but no more worries...!!!
Thank you so much for sharing the easy way to make Baklava. I made it per your recipe and instructions and now my family wants it all the time, LOL. I’m making it and surprising my brother in law (his favorite dessert) to go with the grape leaves he’s making for dinner for us. He absolutely loved it last time I made it and has already requested it for his birthday.
Homeschool family here and we are studying countries around the world. At the end of each unit, we have dinner and a movie based on the unit studied. Having learnt about Morocco, we’ll be adding this for dessert, beef gyros for dinner and watching Casablanca for our movie. Thanks for the quick recipe!
Made this yesterday since we had accidentally bought Filo sheets rather than puff pastry sheets during Ramadan. This turned out SUPER authentic and was VERY delicious. My family loved the recipe and I can't wait to make again. The method you gave regarding not buttering every layer saved a lot of time too, and didn't alter the taste at all.
I’m of Greek heritage and wanted to make baklava for years. Because of chronic illness, I’ve not been able to tackle the original recipe. I’ll definitely plan to make this one. What a time saver! Thanks for sharing!
I do not understand the connection of baklava with the greeks? Why isn't baklava or halva or Stuffed, stuffed leaves, Kourabiedes, moussaka, pastry, tzatziki,Spanakopita, doner kebab,Giouvetsi stew..other Turkish things that you want to show like greek ones mentioned in any greek traveler..greek philosopher or any greek history book until today? Why don't all the products you own have any meaning, including the software in the greek language? :)) cultural theft is a very bad thing.. !!! they also explain why the British call the Greeks thieves.. :)
I made this the other day using Vegan Butter (lent...), Pistachios and an 1/8th tsp of ground Coriander in the simple syrup. It was so much better than the restaurant in town where I usually buy from. I loved making it at home and I'll never buy commercial Baklava again. Definitely a huge time saving hack, thank you Fellgoodfoodie!
Thank you for your delicious recipe. I was wondering if you have tried to make Baklava with Cheesecake. I tried one at a restaurant and it was amazing. Wondering if I can add the cheesecake in-between and how it would turn out. Hope you can do a video of that soon. Thank you
Very nice. I have tried this recipe and then settled on buttering every 6 sheets or so of philo - a compromise and doesn't take too long but adds to the structure I think. Just for clarification the rose and orange blossom water isn't petals just steeped in water, it is a distilling process that actually takes a long time - and you would be amazed at the difference between home distilled and store bought. I hope you can get your hands on a bottle of "balady" mazaher sometime - I was really impressed!
I like that compromise! Oh that's interesting about the mazaher. We go to Lebanon often, so I'll have to look for some balady ones I guess. I thought the Cortas ones were the best!
Happy to say that this recipe turned out “better than store bought!” Had so much fun making this recipe. Had some difficulty with adhesion between the top layer of dough and the nuts in in the middle. Thoughts on how to remedy this? Would drizzling a little gee specifically between the nuts help? Otherwise, 10/10 would use this recipe again!
Hi, I just happened upon your video I am so excited I love making baklava as I am Lebanese also. I am enjoying your video and the way you have prepared one of our favorite treats and I to use clarified butter is the best way we really love it a lot I’m so excited to have found your video and I’m looking forward to more Lebanese cooking.❤😊
Great channel. Lebanese cuisine is fantastic, just like fascinating is the culture of that country. Your Fattoush ant others recepies are simple and tasty... but Baklava is the killer - I am affraid I am two punds havier just because of watching this clip ;)
HI Yumna, I am so glad you shared this baklava recipe because I never made baklava before because of the amount of work it took to butter every layer of dough. This was the greatest Christmas gift to me because not only was it so easy to make, but it was DELICIOUS. I served it at Christmas and everyone loved it. one of my friends told me it was the best baklava she's ever had. Thank you a thousand times.
Wait so no honey? I always thought it was loaded with honey which I LOVE LOVE LOVE. Can I use all honey or does it need to be simple syrup? Unfortunately processed sugar causes pain for me (fibromyalgia).
I will have to try that. Even faster than my fast trick. I figured that olive oil would be a perfectly reasonable fat for baklava. Olive oil comes in a spray can. Works well. I would have tried spray butter as well except i can only get butter flavoured spray where I live.
Rose water is like yalls vanilla. I grew up in the south and when we want “plain ice cream” we are asking for vanilla. I bet your version of “plain ice cream” is rose water.
If using a Pyrex dish don't pour cold liquid over hot pastry. It will break the dish. I made my own ghee and got all ready to make this then realized I had the wrong phyllo dough. (Only 2 sheets per package) Ugh. I made it anyhow but it won't be as good.
I don't bake very often because of the work and mess. This was so easy and turned out so good. I recommend it to anyone, even a new baker. Thanks for sharing from your family heritage. I love to learn about all kinds of people and how their culture has influenced the world. Keep up the sharing 😊
New to your channel! New subscriber! So glad I found you! This recipe looks awesome! Can’t wait to try it! I’ve never made baklava before…. Only eat the one my mom makes 😉 I definitely trust it’ll be good since you are Lebanese!
Yeah so simple but it looks so like just two layers over others I've seen on RU-vid. I would prefer butter on each sheet and nut on several layers. So what it takes time but no fun going short for speed..
This is the second time I made this, but the first time making it this way, so delicious and a lot more easier, thank you for showing a much easier way.
