Traditional Persian Baklava Recipe in Oven at Homme

Persian Baklava is a hearty, sweet, and delicious pastry, and it is one of the most delicious pastries that Iranians taste. It is also considered a popular pastry in Iran, and its Tabrizi, Yazdi, and Qazvini types are the most famous.

Undoubtedly, one of the popular sweets and desserts of Iranians and even other people in the Middle East is baklava, which has special recipes in every part of Iran and the Middle East.

In Iran, Persian baklava is very famous in Yazd and Qazvin. The general structure of baklava is that a layer of a special dough is filled with chopped nuts such as pistachios and almonds, and syrup or honey is poured over it.

In the rest of this article, I will teach you how to prepare a simple Iranian baklava model in the oven and easily at home with minimal equipment.

Be sure not to miss the recipe of this excellent dessert that can introduce you to others as a professional chef.

For: 8 people

Preparation and cooking time: 50 minutes

How to make Persian baklava in the oven? 

Baklava Ingredient:

Butter	100 grams
Liquid oil	2 tablespoons
Baklava dough (yufka)	A packet
Pistachio powder	as needed

Inner Ingredients:

Pistachio powder	1 cup
Chopped walnuts	1 cup
Pistachio nuts	1 cup
Cinnamon powder	Half a teaspoon
Granulated sugar	Half a cup
Butter

Syrup Ingredient:

Sugar	1.5 glasses
water	1.5 glasses
lemon juice	1 tablespoon
Brewed saffron	One tablespoon
Cardamom	3 pcs

Instruction:

1. Heat the oven to 180 degrees Celsius.

2. Pour some butter into a pot, melt it on the stove, and take the foam from the butter in the butter with a spoon.

3. Grind walnuts, pistachios, and any nuts you want separately, and while grinding, turn the machine off and on constantly because the nuts do not fall into the oil and become pasty and stick together.

To prevent the grains from sticking together, you can add powdered sugar to it.

4. Mix the nuts with cinnamon powder.

5.  Cut the yufka dough, which is special for baklava, to the size of your dish.

We apply butter to the bottom of the dish and apply a layer of yufka dough and again butter with a special brush on the dough. We do this in 10 layers.

6. Then we pour the prepared pistachio and walnut powder mixture on the tenth layer.

7. Then, grease the other ten pieces of dough and place them layer by layer.

8. We put 10 layers of dough and butter on the previous layers again.

We cut the excess dough from the corner of the dish and cut the dough into rhombuses of the same size.

Pour the butter into the whole dough and place the baklava dish in the oven.

9. We have pre-heated the oven to 180 degrees Celsius and let the baklava jump inside it for 20 minutes.

10.  Then we go to prepare the syrup. Pour water and cardamom into a container to boil. Add sugar and after 5 minutes add fresh lemon or lemon juice to the syrup.

When it reaches the right concentration, remove it from the flame.

11.  After 20 minutes of baking, remove the baklavas from the oven and add the syrup to the baklavas.

 

12. You can decorate Iranian baklava with pistachio powder and walnut powder and enjoy. Authentic Iranian baklava is ready and you can drink it with Iranian tea.

Baklava is a sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup.

Sourced: https://www.themediterraneandish.com/

History of baklava

The origin of baklava outside of Iran goes back to the history of Turkey and the countries of Central Asia and the Caucasus, especially Azerbaijan.

There are local baklavas in some Arab countries, such as Lebanon and Syria, as well as in Russia, Greece, and Cyprus.

However, the most famous baklavas in the world can be found in Türkiye and Baku. In this range that was mentioned, baklava is almost the same product with slight changes.

Although baklava has a Mongolian root, it is considered one of the traditional sweets of the Turkish people. Of course, baklava is also a traditional Central Asian Turkmen sweet.

This traditional and native sweet is prepared in layers and filled with crushed and sweet nuts. It is then delivered to customers after dipping it in syrup or honey. Of course, the food of the former Ottoman Empire was also cooked in the same way.

According to some historical documents, the first bagel in its current form was served in the kitchen of “Topkapi Palace” in Istanbul. During the period of the Ottoman kings, it was customary that on the 15th day of Ramadan, a ceremony called “Baqlawa Ala’i” was started.

Of course, according to another story, one of the oldest recipes for baklava dates back to two centuries BC and to the ancient Roman era. A similar dessert recipe had a dough layer and was covered with honey.

This issue is one of the historical debates between the Turks and the Greeks in which each side tried to claim the origin of baklava. However, the foods and sweets in these two countries have many common roots.

In addition to the above, there is another recipe that is called the origin of baklava. This product is a Turkish dessert similar to “güllaç,” which is popular among people during Ramadan.

This traditional dessert is prepared from a layer of phyllo dough soaked in warm milk and sugar. In the last step, walnuts give this dessert a delicious taste.

n the following, we have given you a quote from the famous Wikipedia site about Iranian baklava, which is very interesting and important.

.Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced with saffron, cardamom or jasmine. For the syrup, rose water, lemon juice, sugar, honey, and water are used.^[101][102] Iranian baklava may be cut into diamonds or squares.

Types of Persian baklava

In terms of shape, baklava in Iran is available in rhombus, square, and tubular types, and in terms of taste, it is available in pistachio, almond, coconut, and nut flavors.

The main ingredients of Persian baklava are rose water, sugar, cardamom, flour, baking powder, egg yolk, powdered sugar, milk, and oil. The most famous type of this sweet is found in the cities of Qazvin, Yazd, and Tabriz.

Baklava Tabrizi:

Due to the proximity of Tabriz to Turkey, the oldest type of baklava exists in Tabriz. Tabrizi baklava is one of the common and popular sweets of the Tabriz people during the holy month of Ramadan.

Istanbul baklava is one of the most famous Persian baklavas of Tabriz,which is similar to its Turkish version.Another type of baklava Tabrizi is Nasheh Khatai (or stringy baklava).Azari walnut baklava is another type of Tabrizi baklava.

Baklava Yazdi:

baklava yazdi is one of the oldest types of Persian baklava and one of the famous souvenirs of Yazd. Preparing this traditional Yazd sweet is difficult and requires a little patience and precision. To prepare Persian baklava, a dough similar to bread dough is used, which is called “baklava lavash” in the local language.

In the preparation of Yazdi baklava, an ingredient containing pistachio powder is used, and by pouring syrup on it, a special sweet baklava is prepared for Yazd.

Types of Yazdi baklava include lozi, almond, bidmeshki, and coconut baklava.

Baklava Qazvini:

“Qazvini rose baklava” is another famous baklava dish in Iran. The dough of this type of pastry is like regular baklava and consists of flour, oil or butter, sugar, thick syrup, milk, rose water, and egg yolk. Almonds, cardamom, and powdered sugar are used to innerize baklava. The difference between Baklava Qazvini and ordinary baklava is in its appearance.

In this type of pastry, a layer of dough is spread and then cut into a square shape, and then the ingredients inside the baklava are placed on the dough and rolled into a flower shape.

Qazvini baklava is cooked in two ways; in the first type, the dough is prepared in the oven, and in the other method, it is prepared with a lot of oil. In the last step, it is immersed in thick syrup.

Qazvin baklava, which is one of the most important souvenirs of this province, is also known as “Lozineh baklava,” “Pich baklava,” and “Parkhami baklava” or “three-color baklava”.Qazvin baklava has three main parts:

baklava dough: including rose water, warm water, solid oil, sifted flour

baklava inner: including almond powder, pistachio powder, sugar powder, saffron dissolved in water, and cardamom powder

Baklava syrup includes water, sugar, rose water, powdered sugar, and cardamom.

After baking the typical Qazvini baklava in the oven, baklava syrup is poured over it.

Jasmine Baklava (Gilani):

Differently, in Gilan province, due to the abundance of jasmine flowers, almond baklava is soaked in jasmine flowers.

The way to cook baklava in Gilan is first to peel and dry the almonds, pour them into a container, pour some jasmine flowers on it, and close the container.

After a day, the shriveled jasmine is collected, and fresh jasmine is poured into its place so that the almonds get the full taste and smell of jasmine.

Then, the almonds are ground and mixed with powdered sugar, and finally, they are used to prepare baklava. This baklava, which is very fragrant, is called jasmine baklava. Note that cardamom is not used in this baklava.

Important points in preparing Persian baklava:

• We add lemon juice to the syrup so that the syrup does not turn sugary.
• If hot syrup is poured into the baklava, the baklava will become doughy.
• Decorate the baklava with pistachio powder and flower buds.
• Open the oven door every 5 minutes while baking the baklava and check the baklava.
• You can also use kanafa strings to prepare baklava.
• Put the baklava in a tightly closed container and store it in the refrigerator.

FAQ:

1. What is Persian baklava?

Baklava is a sweet dessert made with very thin 1000la dough, chopped nuts, and honey syrup.

2. What is traditional baklava made of?

Traditional Turkish baklava, which is also known as pistachio baklava, is usually made from phyllo dough, finely chopped pistachios, butter, and a syrup of honey and lemon juice.

Different types of this delicious dessert can be found in different countries of the Middle East. From simple baklava whose syrup is made with rose water, to Greek baklava, with walnuts and a lot of cinnamon.

3. Can other nuts be used for baklava?

Pistachios or walnuts are the most commonly used nuts used to make baklava, but you can use a few different combinations of nuts and consider other ingredients, such as hazelnuts or cinnamon, to decorate and complete baklava.

4. How to prevent baklava from getting wet?

If the phyllo dough and the syrup are both cold or hot, it will make the baklava soggy. Therefore, it is better to pour the cooled syrup on the hot filo and prevent it from getting wet.

5. How long is baklava persian stored?

Baklava Persian can be stored in a closed glass container at room temperature or in the refrigerator for up to two weeks. It is okay if you transfer the baklava to the refrigerator after a few days, but keeping it at room temperature will preserve its crispy texture better.

6. How to store Iranian baklava?

Baklava is one of the few desserts that you can make a few days ahead. It can be stored in a closed glass container at room temperature or in the refrigerator for up to two weeks.

It is okay if you transfer the baklava to the refrigerator after a few days, but keeping it at room temperature will preserve its crispy texture better.

Did you like the recipe?

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