Baklava Lazzat

Background and History

Baklava Lazzat is a unique and modern twist on the traditional sweet pastry Baklava, deeply rooted in Middle Eastern cuisine. The rich history of Baklava dates back to the Ottoman Empire, where it was said to be served during royal banquets. Layers of thin, crisply baked phyllo are filled with nuts and sweetened with syrup, creating a dish that is as visually stunning as it is delicious.

The word "Lazzat" means taste or delight in Persian, adding a dimension of indulgence to this particular recipe. Unlike its predecessors, Baklava Lazzat incorporates elements of taste that meld the traditional with the contemporary, capturing the essences of myriad spices and sweetness in one layered delight.

This recipe will guide you through crafting Baklava Lazzat, from the selection of quality ingredients to the intricacies of baking, ensuring that each piece is a testament to culinary history and modern gourmet tastes.

Ingredients

• Phyllo - 500g, thawed
• Butter - 250g, melted
• Nuts (pistachios and walnuts) - 400g, finely chopped
• Ground Cinnamon - 1 teaspoon
• Honey - 200ml
• Sugar - 100g
• Lemon Juice - 1 tablespoon
• Rosewater - 2 teaspoons
• Water - 200ml

Preparation

Nuts Filling

Start by preparing the nut mixture, which serves as the filling for your Baklava Lazzat. Finely chop the nuts, mainly a blend of pistachios and walnuts, ensuring they are of uniform size to allow even distribution. In a large bowl, combine the chopped nuts with 1 teaspoon of ground cinnamon. Mix gently so that the cinnamon coats the nuts uniformly.

Syrup Preparation

In a saucepan, combine 200ml of honey, 100g of sugar, 1 tablespoon of lemon juice, 2 teaspoons of rosewater, and 200ml of water. Heat gently over a medium flame until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for about 20 minutes. Remove from heat and set aside to cool while you prepare the phyllo layers.

Assembly

1. Preheat your oven to 175°C (350°F).
2. Brush a baking dish with melted butter. Unroll the phyllo sheets and cover them with a damp cloth to prevent drying.
3. Line the bottom of the baking dish with a sheet of phyllo, brush it generously with butter, and repeat with 10 more sheets.
4. Spread half of your nut mixture evenly over the layered phyllo.
5. Continue layering more phyllo, followed by a brushing of butter for another 8 sheets.
6. Spread the remaining nut mixture over the initial layers.
7. Layer with the remaining phyllo sheets, repeating the butter brushing with each layer, using 8 sheets.
8. Using a sharp knife, cut the assembled baklava into diamond or square shapes all the way to the bottom of the dish.
9. Bake the baklava in the preheated oven for 50-60 minutes or until crisp and golden brown.

The Cooking Process

As the aroma of baked phyllo and roasted nuts fills the kitchen, the golden hues of the perfectly cooked Baklava Lazzat indicate its readiness. After removing from the oven, immediately pour the cooled syrup over the entire hot baklava, ensuring it seeps into all the cuts.

Allow the Baklava Lazzat to absorb the syrup and cool completely, which typically takes a few hours. This waiting time is essential as it ensures that each piece is both crisp and deliciously moist with sweetness.

Enjoying Baklava Lazzat

Once cooled, gently lift each piece from the baking dish, savoring the glisten of the sweet syrup and rich nut layers. Baklava Lazzat is best enjoyed with a steaming cup of Turkish coffee or fragrant tea, to balance the rich sweetness of the dessert.

Traditionally, baklava is shared among family and friends as a symbol of celebration and hospitality. Whether served at special occasions or as an everyday indulgence, Baklava Lazzat offers a moment of pure delight with each piece.