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Baklava is a delicacy found throughout the Arab world. The Jews who came to Israel from Arab countries continue to prepare and enjoy the taste of baklava. This sweet pastry is sold in both Jewish and Arab markets, and comes in a multitude of varieties.
- 1 lb phyllo pastry sheets
- ½ cup chopped almonds
- 1½ cups melted sweet butter
- dash of ground clove
- 5 tbsp sugar
- 1 tsp cinnamon
- 2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped
- 2 cups water
- 2 cups sugar
- ½ cup honey
- 3 slices orange and lemon rind
- 1 cinnamon stick
- 3 cloves
- 1 tsp lemon juice
- Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter.
- When ten or twelve sheets are in place, combine walnuts, sugar, cinnamon, and clove, and spread ⅓ of this mixture over the sheet.
- Place another five or six buttered sheets of phyllo on top of nut mixture.
- Repeat this process two more times, alternating nut mixture with five or six sheets of buttered phyllo.
- Preheat oven to 350°F (180°C).
- With a sharp knife, cut baklava into diamond-shaped pieces.
- Heat remaining butter (there should be about ½ cup) until hot and light brown.
- Pour evenly over the baklava.
- Sprinkle a few drops of cold water on top and bake for 30 minutes.
- Reduce the temperature to 300°F (150°C) and continue to bake for one hour.