MIDYE BAKLAVA | TURKISH BAKLAVA | DESSERT |

MIDYE BAKLAVA 

Midye Baklava/Turkish Baklava also known as kusboku, is a specialty of Gaziantep prepared from milk cream and locally cultivated boz green pistachio nuts (not iranian or american). Filo pastry is used to create the delicacy known as baklava, which is filled with Antep pistachios and sweetened with sugar syrup. It is produced with organic, recent components. One mouthful of baklava is crunchy, has a mild flavour that melts in the mouth, has a flavour from the many ingredients, and has a syrupy texture. As a result, you can give it on your most special days and during Eid.The extra Antep Pistachio Kernels in this particular baklava set it apart from the rest.Halal, no glucose.The greatest Turkish Baklava is made with layers of incredibly thin, flaky, buttered phyllo sheets that are filled with nuts and sweetened with baklava syrup. With this simple baklava recipe, you can make it at home and share a full pan with your loved ones.

INGREDIENTS

1. liquid butter
2. Walnuts
3. Sugar
4. Water
5. Citrus wedge/ lemon wedge
6. Phyllo paper/ sheets

PROCEDURE

Lemon juice, sugar, and water are used to make the syrup. Wait till it cools before making and baking your baklava.

Phyllo sheets should be cut to size for your baking pan.

Brush each of the phyllo sheets with melted butter before placing them in the pan. Afterwards every fifth phyllo sheet, scatter walnuts. The phyllo on which you distribute the walnuts doesn't need to be buttered.

The following is the order:

4 sheets of phyllo with butter, 1 sheet without butter, and 1/2 cup of walnuts (makes 5 phyllo sheets, 1 layer walnuts)

Repeat the process

5 sheets of phyllo greased. the top with butter.

We have 25 phyllo sheets in all, each with four layers of walnuts.

Fourth, cut it and bake it till golden. Brush the top with melted butter.

Last but not least, pour cooled syrup over hot baklava and let it stand for at least 4-5 hours or until it has absorbed the syrup.

Each of the 25 phyllo sheets has four layers of walnuts.

Cut it into pieces and bake it till golden. Melted butter should be brushed on top.

Finally, after the syrup has cooled, pour it over the heated baklava and leave it to stand for at least 4-5 hours, or until the baklava has absorbed the syrup.

SYRUP

Lemon juice, sugar, and water are the components of syrup. Put these in a saucepan together. Here, the proportion is 2 cups sugar to 2 cups water. The lemon slice can simply be added to the sugar and water mixture and heated until it boils. After 15 minutes of simmering at a low temperature, let it totally cool. Lemon provides the syrup with the necessary consistency. The ideal syrup is neither excessively thick nor thin.

Turkish baklava syrup is flavourless, but there are variations that call for rosewater or orange blossom water. So feel free to utilise them if you wish to improve the syrup. 

LET THE TASTE OF THE TONGUE BLOSSOM..🧡

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POPULAR

BIRIYANI

TURKISH DELIGHT

HOT DOG

CHOCOLATE BROWNIES

TATER TOTS

APPLE PIE

TURKISH BAKLAVA

MACRON

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LET THE TASTE OF THE TONGUE BLOSSOMS

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Credits🧡:

Photo by Rukiye Demir : https://www.pexels.com/photo

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