IFP Exclusive

Baklava of Tabriz; A Sweet Iranian Dessert

Baklava is a sweet dessert pastry made of layers of filo filled with chopped nuts sweetened and held together with syrup or honey. It is popular in Iran, Turkey, the Caucasus, the Balkans, and some West Asian states.

Baklava is made in different forms in various parts of Iran, but the ones made in the north-western city of Tabriz these days are prepared with special, very thin layers of filo dough, and filled with chopped nuts—typically walnuts or pistachios impregnated with melted butter.

However, the most important part is the syrup that makes Baklava very delicious. Although its preparation seems easy at first, one must be very experienced to make a tasty and sweet syrup.

 

Ingredients:

Filo dough: 15 sheets

Walnuts: ½ of cup

Melted butter: ¼ cup

Powdered pistachio & coconut: As much as needed

Rosewater: ¼ cup

Water: 1 cup

Sugar: 2 cups

Powdered cardamom: ½ tsp

Saffron: ½ tsp

Lemon juice: ½ tsp

 

Instruction:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 23×33 cm baking dish. Unroll the filo and cut the whole stack in half to fit the dish. Cover the filo with a damp cloth to keep it from drying out.

Place a sheet of filo at the bottom of the prepared dish. Brush it with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 4 sheets of filo. Using a sharp knife, cut baklava into long rows of diamond shapes.

Then, bake in preheated oven until it turns golden brown and crispy.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in steamed saffron and powdered cardamom; reduce the heat and let it simmer for 15 minutes. Finally, add the rosewater and lemon juice and leave it aside.

Remove the baklava from the oven and immediately spoon the syrup over it. Garnish with pistachio or coconut powder. Let it cool completely before serving. Store uncovered. Now it’s time to serve Baklava.

 

Notes:

  • Make the syrup when Baklava is getting cool.
  • When the syrup is ready, pour it over the Baklava before it is cooled.
IFP Editorial Staff

The IFP Editorial Staff is composed of dozens of skilled journalists, news-writers, and analysts whose works are edited and published by experienced editors specialized in Iran News. The editor of each IFP Service is responsible for the report published by the Iran Front Page (IFP) news website, and can be contacted through the ways mentioned in the "IFP Editorial Staff" section.

Recent Posts

Iranian daily lays into President Pezeshkian’s Information Council head for “overreliance on U.S.”

The Iranian principlist newspaper Kayhan has launched a strong critique against Elias Hazrati, head of…

12 mins ago

Iran considering national day for Persian Gulf trio islands

The Iranian government is contemplating a proposal to designate as a national day the anniversary…

16 mins ago

Taliban hopes for “a new chapter of relations” with US after Trump election victory

Afghanistan’s Taliban has announced it hopes for “a new chapter of relations” with the US…

21 mins ago

UNRWA head cautions UN agency for Palestinians facing its ‘darkest hour’

The United Nations Relief and Works Agency for Palestine Refugees (UNRWA) is facing its “darkest…

25 mins ago

PSG soccer fans unfurl giant ‘Free Palestine’ banner

Days before a soccer match between France and the Israeli regime, Paris-Saint Germain fans unveiled…

2 hours ago

Netanyahu and Trump discuss ‘Iranian threat’

Israeli Prime Minister Benjamin Netanyahu discussed the "Iranian threat" in a call with US president-elect…

2 hours ago