Traditional Lebanese Baklava Recipe

Traditional Lebanese Baklava is an exquisite sweet dessert that has been enjoyed for centuries. Originating in the Middle East, it is a pastry made up of layers of thin phyllo dough filled with chopped nuts and sweetened with syrup or honey. The flaky texture and nutty flavor make it a delicious treat to be savored with family and friends.

In Lebanon, baklava is served for special occasions such as weddings, holidays, and other important festivals. This traditional recipe has evolved over the years, but the core ingredients remain the same. From the buttery phyllo dough to the sticky syrup, making a perfect baklava is all about having the right balance of flavors. In this article, we’ll explore the steps involved in creating a traditional Lebanese baklava recipe that will delight your family and friends.

The traditional recipe for baklava includes phyllo dough, clarified butter, chopped nuts, and a sweet syrup. Phyllo dough is a paper-thin pastry dough made from wheat flour, water, salt, and olive oil. It is extremely delicate, so it must be handled carefully when unfolding. Clarified butter is derived from regular butter by removing the milk solids and water, creating a pure butterfat that won’t burn when baking. For the chopped nuts, many recipes call for a combination of almonds, pistachios, and walnuts, creating a delectable texture and flavor. Finally, the syrup or honey provides the sweetness that ties it all together.

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