Koud shata paskhoutha! That, my friends, is Chaldean-Syriac for “May every year be filled with happiness.” As the first post of the new year, or rehsha d’shata, I am sharing a recipe for a sweet treat: baklava, or baqlawa. Baklava is a classic Middle Eastern dessert, with many nationalities, such as Greek, Turkish, and Assyrian, claiming it as their own. Whatever the origins, one fact is certain: baklava (baqlawa) is delicious. Layers of phyllo dough are brushed with butter, stuffed with nuts and spices, baked, and then topped with a honey syrup that binds it all together.
I recognize that the start of a new year might not be the best time to share a recipe laden with butter and sugar. Many people use this time to make resolutions to eat healthier, cut back on sugar, start working out…etc. Started the new year with a sweet treat, however, is a Chaldean tradition. Ringing in the new year with a sweet treat represents hope that the new year ahead will be full of happy events. While baklava, or baqlawa, might not be the go-to dessert for yearly post midnight celebrations, it is the sweet of choice for many Middle Eastern and Chaldean celebrations.
New Year in Iraq
In Iraq, my mom told me that they used to eat kubba helluya (sweet kibbee) to celebrate the new year. Kubba helluya are small kibbee cooked in tomato sauce with dried fruits, such as apricots, and date syrup. Kibbee are balls of crushed bulgur and meat, stuffed with more meat. The tradition of eating kubba helluya has not carried over for my family. Growing up, I can’t recall ever eating it. My mom says she cooked the sweet dish for us once, a long time ago, but my brother, dad, and I disliked it. Since tastebuds change, I suppose we’ll have to give it another try.
Storing Baklava
- You can store leftover baklava in an airtight container for a few weeks, either at room temperature or in the fridge. You can also freeze baklava for a few months. Simply thaw pieces in the fridge or at room temperature overnight.
For Two Smaller Trays
- With this recipe, you can either make one large tray (roughly 13″ x 18″), or two smaller trays (roughly 9″ x 13″).
- Halve all the ingredients for each smaller tray.
- If making two smaller baklava trays, take the stack of phyllo dough sheets, unroll until flat and then cut in half. Cover one half in plastic or a kitchen towel.
Notes
- You can substitute orange blossom water for rose water.
- While this recipe calls for cardamom, you can add additional spices, such as cinnamon or cloves.
*Content was updated May 2020
Clarify Butter and Prep Nuts
Brush phyllo dough with butter • Bake until golden brown • Pour warm syrup
Ingredients
- 1 package phyllo dough (thawed)
- 1 cup butter (2 sticks) clarified
For the Syrup
- 1 cup water
- 1 cup sugar
- 1 cup honey
- 2 tsp rose water (optional)
- 2 tsp lemon juice
For the Nut Filling
- 1 lb walnuts or pistachios, finely chopped (about 4 cups)
- 1/2 tbsp rose water
- 2 tbsp sugar
- 1 tbsp ground cardamom
Instructions
Clarifying Butter
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NOTE: Clarifying butter is a process that removes the water and milk solids. Clarified butter has a higher burning point than regular butter.
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On low to medium heat, melt the butter and let it come to a gentle boil. A layer of foam will develop on top; those are the milk solids.
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Scoop the foam, and then strain the butter using a cheese cloth or a damp paper towel.
Prep the Baklava
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Preheat the oven to 325 degrees F
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Crush or chop the nuts until you have coarse crumbs. You don't want the nuts to be too fine or too large, but just right.
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Mix the crushed nuts with sugar, rose water, and cardamom. The nuts should be slightly wet. If the nuts are too dry, add a few teaspoons of water.
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Remove the phyllo dough sheets from the package and unroll. Once you open the phyllo dough, you want to move fast, because the sheets dry out quickly. To prevent drying, you can keep half of the sheets covered in a towel, while you work through the first half.
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Place one sheet of phyllo dough in the tray. Using a pastry brush, quickly cover the sheet with clarified butter. Place another sheet of phyllo dough on top. Brush with clarified butter. Repeat until you have used about half of the phyllo sheets.
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Spread the nut and spice mixture onto phyllo dough.
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Place a sheet of phyllo dough on top of the nuts. Brush with butter. Repeat until you have used all the phyllo sheets.
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Use a sharp knife to cut the baklava into diamonds. (Slice diagonal in one direction, and then straight across for the other direction). A sharp knife helps ensure that the phyllo dough won't tear.
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Bake the baklava for about 40 to 50 minutes or until golden brown. (Time may vary depending on your oven)
Syrup
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While the baklava is baking, add sugar, water, honey and lemon to a saucepan. Bring the mixture to a boil, over medium heat, stirring until the sugar is dissolved. When the mixture comes to a boil, reduce the heat to low. Simmer for 10 to 12 minutes, or until it can thinly coat a spoon.
Final Steps
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When the baklava is golden brown, remove from the oven. Pour the warm syrup over the baklava. Let it sit for at least an hour before serving.
Happy New Year, Candice. This sounds and looks delicious!
Thank you Darya! Happy New Year to you too!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
How do you not cut through the disposable psn you are showing in the pic.