Weekend Cooking...A Study in Baklava

I like Baklava as much as the next person. It is something I have eaten from time to time, but not necessarily something I seek out. But in Turkey, in Greece, you are surrounded by the dessert. So, of course, I felt compelled to do a bit of an investigation, to seek out the best. I only did it for you, my dear readers. Really.

Did I find it?

Well, I am not sure it is the world's best, but it was the best we tasted.
When we were in Istanbul, we hired a private guide. She took us to a place that sold rugs (oh, that is another story...), the Grand Bazaar, the Blue Mosque, Hagia Sophia...and her favorite baklava bakery, where she bought us several different varieties to try. They were excellent, tender and delicious, sweet and not overly syrupy. And maybe eating them as we negotiated the streets of exotic Istanbul helped the flavor.

They were not the only good baklava we tasted.
In fact, they were all good.
But the other that sticks in my mind is the one we had after dinner at a harbor side taverna on the Greek island of Mykanos. We had had some excellent appetizers, some grilled meat, a wonderful patter of grilled shrimp, squid and a whole fish and then ended with the rather unusual rolled baklava you can see pictured below. Delicious..but rather labor intensive looking.

Again, I may have been influenced by the location. A couple of beers, overlooking the beautiful harbor, whitewashed buildings, cobblestone streets, children playing at the edge of the blue Aegean Sea. Yes, it may have, but I still think it was delicious.

I have not made any baklava since I have been home. It might have something to do with the fact that yesterday was the first day that I have been off work since I have returned home. But I will leave you with a recipe that sounds pretty easy, a recipe that I got from the Culinary Arts Center on our cruise ship. Of course the chef had that completed one the shelf under the counter to take out and share at the end of the lesson..delicious.

Baklava

•  1 lb.box of phyllo dough, thawed
• 6 oz. pistachio nuts
• 6 oz. pecan
• 6 oz. walnuts
• 4 oz. brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• zest of 1 orange
• 4 oz. water
• 3 oz. honey
• 2 oz. orange juice

Grease a 9x13 inch baking pan and preheat oven to 350F
Combine nuts and grind.
Combine brown sugar, cinnamon, cloves and orange zest.
Boil honey and sugar mixture then add orange juice.
With about 1/3 of this sugar syrup, bind the nuts.

Layer 12 sheets of phyllo dough, brushing butter between each sheet.
Spread the nuts mixture on the top sheet then top with another 12 sheets of phyllo, again brushed with butter between each sheet.

Refrigerate, then cut the top into individual portions. (yes, before you bake it)
Bake at 350F degrees until golden brown, about 30-40 minutes.

Pour the remaining syrup over the hot baklava, cool completely, re-cut and serve.

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This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.

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