My Mothers Baklava Recipe (Eid Edition)

Today I have a very exciting post for you guys. As you all know or may not know, today marks the end of Ramadan and it’s the best day in the year: IT’S BAYRAM.

Gotta eat all the baklava I can get into my body and have that incredible traditional bosnian coffee, that I definitely need to make more often. Growing up I would always be super excited when this particular holiday would come around, still am.  I have to say its not the same feeling as being in Bosnia with all my family and relatives, but I am still very grateful I can spend it with my parents and sisters.

Every year my mom would make the best baklava ever and I have to admit I am the worst at baking anything sweet, but this time I asked my her to show me the recipe and we basically made it together. (She more than me :p)

 

the ingredients


1 pack of filo pastry (available in lots of supermarkets but especially turkish shops)

250 g plant based margarine

250 g finely chopped walnuts

600 g sugar

800 ml water

1,5 tsp lemon juice

and of course one baking tray, according to the size you want it to be!


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For the syrup, that you poor over the freshly baked baklava, you will need to put the sugar and water together in a big pot. While stirring constantly, let the water boil up until the sugar disappears. Make sure to have it on low heat. After ten minutes add the lemon juice and let it simmer for a few more minutes. Turn off the heat and set the syrup aside, while you make the baklava.

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The next step is to take the margarine, put in a pot and let it melt for a few minutes. Again this is on low heat. My mothers pro tip: take a sieve and one piece of paper towel. Take the margarine and pour it through the sieve to get rid of the more watery part.

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You either can either put the filo pastry first and than cut it on the sides or you measure the size of your tray and cut it accordingly (as shown on the picture). Make sure you don’t cut it too small, so add a few inches on the sides when cutting it. Now it’s time to preheat your oven to 175 °C.

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Now you grease the baking tray with the melted margarine. It’s best you use a cooking brush for this, as it makes the process easier. Add four sheets of the pastry and again coat it with one layer of margarine. Add one handful of walnuts. Now you repeat the process until the tray is full: two sheets of the pastry, margarine and the walnuts.

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Once you are done filling the baking tray layer by layer, you should cut the baklava before putting it into the oven. My mom used a ruler to cut it evenly, just as a tip. One last time add a layer of margarine on top.

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The time has come to put the baklava in the oven for about 45 minutes, but you have to be careful not to burn it. After the first fifteen minutes turn down the heat to 150°C, just to make sure.

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It really depends how crispy you want to have it, I took mine out of the oven a little too early. It still turned out fine, but it for sure could have used a few more minutes. Once it gets crispy brown at the top, you will know when it’s done.

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Lastly you take the syrup and start pouring it over the baklava, make sure to do it slowly and don’t add too much water as you don’t want it to get watery. Pour a little and than wait for it to soak it up. You don’t have to use all of the syrup, just accordingly to how sweet you want it.

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And this my friends is how we do Baklava in our family, very easy as you can tell. Making this with my mom reminded me so much of all the summers I would spent in Bosnia and when Bayram would fall into that period of time. It makes me cry of how many of my relatives are not here anymore to celebrate it with us. But the least I can do is to make this dish and always be reminded of the good times. The memories that forever will be in my heart & will make every Bayram something so special.

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To all my readers and followers who like me celebrate Bayram, I hope you have a very blessed day with your family and loved ones. Hope you have the best day ever.

 

Thank you so much for reading & if you do recreate this, please tag me.

Yours truly,

 

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