Ingredients Measure Amount Sugar 2 cups 585 g Water 2 cups 500 ml Lemon juice 2 teaspoons 10 g All-purpose flour 4 1/3 cups 500 g Eggs 2 medium size 100 g Oil 1 tablespoon 15 g Salt 1 1/2 teaspoons 9 g Lemon juice 1 1/2 teaspoons 7.5 g Water 1/3 cup 80 ml Starch 2/3 cup 80 g Pistachionuts 2 cups 220 g Butter or margarine 2 cups 500 gInstructions:
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Sift flour in a large bowl. Make a hole in center. Add eggs, oil, salt, lemon juice and water. Blend well. Make a medium stiff dough. Knead for 5 minutes or until smooth. Let stand covered for 5 minutes. Roll and cut dough into 20 pieces. Shape into balls. Cover balls with napkin. Roll each ball out as thin as tissue paper with rolling pin (or a smooth long stick 1 1/2 cm (3/4 inch) in diameter if available). Sprinkle with starch each time while rolling. Pack flrst 10 rolled sheets on top of another sprinkling with starch between sheets. Set aside. Repeat the same with the remaining balls. Place first pack in an ungreased round baking pan 38-40 cm (16 inch) in diameter, 5 cm (2 inch) deep, one by one. Brush off starch while spreading sheets (if same size baking pan is not available use any other, but trim pastry layers to fit into your pan). Spread crushed pistachionuts over pastries. Place other half in the same manner. Trim overhanging edges with a knife to fit layers into baking pan. Use trimmed layers evenly. Cut layered pastries into 4-5 cm (1 1/2-2 inch) squares or diamonds (or oblongs or triangles) with a French knife. Pour heated butter over pastry. Bake in a moderate oven for 50 minutes or until golden brown. Remove from oven. Pour cold syrup over hot pastries. Cover and cool. Serve.
Nutritive Value (Approx. per serving):
Energy ........: 425 cal Sodium .........: 190 mg Protein .......: 6.4 g Vitamin A ......: 479 iu Fat ...........: 19.5 g Thiamin (Bl) ...: 0.11 mg Carbohydrate ..: 58.2 g Riboflavin (B2).: 0.04 mg Calcium .......: 27 mg Niacin .........: 0.45 mg Iron ..........: 1.31 mg Vitamin C ......: - mg Phosphorus ....: 100 mg Zinc ..........: 1 mg Cholesterol ....: 58 mgRegional characteristics:
Baklava is a national dessert well-known throughout the country. However, best baklava is produced in Ga- ziantep in every bakery shop. They also make "Dry Baklava" using less syrup. This type can be preserved for a long time. For filling, walnuts or clotted cream may be used instead of pistachionuts.