World famous Recipe

Baghlava

Baghlava

Turkish recipe: serves 4

  1. In a medium sized bowl combine the chopped almonds, pistachios, two tablespoons sugar and the ground cardamom. Mix well and set aside.
  2. Combine sugar and water in a small pot and bring to a boil on medium heat for about 15 minutes until sugar is completely dissolved.

Add the saffron to the syrup, lower the heat, simmer for an additional 5-7 minutes.

  1. Remove from heat, add the rose water and allow to cool.
  2. Lightly butter the inside of the baking pan.
  3. Place the first phyllo dough sheet down and lightly brush the melted butter across covering the entire surface.
  4. Add four more pieces of phyllo dough and lightly brushing each with melted butter.
  5. Add a layer of ground almond/pistachios.
  6. Add five more pieces of phyllo dough sheets lightly brush each sheet of phyllo dough with melted butter.
  7. Add another layer of the chopped nuts covering all areas.
  8. Place five more pieces of phyllo dough, lightly brushing each with butter.
  9. Cover the phyllo dough sheets with another layer of the crushed nuts.
  10. Place the last five layers of the phyllo dough sheets and brush the surface with butter.
  11. With a sharp knife cut across diagonally to make diamond shapes.
  12. Place the baking pan on the center rack of the 350 degrees Fahrenheit or 180 degrees Clelsius preheated oven for 30 minutes or until the top is golden.
  13. Take the tray out of the oven and turn the oven off.
  14. Pour half of the cool syrup all over the baghlava and place it back in the oven for 5-7 minutes.
  15. Remove the tray from the oven and pour the remaining syrup over the baghlava and let cool for at least a couple of hours before serving. (It tastes much better the next day so you may want to make it ahead of time).
  16. To sum it all up, this recipe has 4 layers of 5 phyllo dough sheets and 3 layers of ground almonds and pistachios.

Ingredients

  • 1/2 pound almonds, lightly toasted, finely ground
  • 1/2 pound shelled pistachios, finely ground
  • 1 package of phyllo (thawed in the fridge overnight if frozen)
  • 1/2 tsp ground cardamom
  • 2 tbs sugar
  • 1 cup of unsalted butter, melted

Syrup

  • 1 cup of sugar
  • 2 tablespoons honey
  • 1 cup of water
  • 1/6 cup rose water
  • 1/8 teaspoon powdered saffron, pinch the threads to a powder or use pestle and mortar

Baghlava

Turkish recipe: serves 4

1. In a medium sized bowl combine the chopped almonds, pistachios, two tablespoons sugar and the ground cardamom. Mix well and set aside.
2. Combine sugar and water in a small pot and bring to a boil on medium heat for about 15 minutes until sugar is completely dissolved.

Add the saffron to the syrup, lower the heat, simmer for an additional 5-7 minutes.

3. Remove from heat, add the rose water and allow to cool.
4. Lightly butter the inside of the baking pan.
5. Place the first phyllo dough sheet down and lightly brush the melted butter across covering the entire surface.
6. Add four more pieces of phyllo dough and lightly brushing each with melted butter.
7. Add a layer of ground almond/pistachios.
8. Add five more pieces of phyllo dough sheets lightly brush each sheet of phyllo dough with melted butter.
9. Add another layer of the chopped nuts covering all areas.
10. Place five more pieces of phyllo dough, lightly brushing each with butter.
11. Cover the phyllo dough sheets with another layer of the crushed nuts.
12. Place the last five layers of the phyllo dough sheets and brush the surface with butter.
13. With a sharp knife cut across diagonally to make diamond shapes.
14. Place the baking pan on the center rack of the 350 degrees Fahrenheit or 180 degrees Clelsius preheated oven for 30 minutes or until the top is golden.
15. Take the tray out of the oven and turn the oven off.
16. Pour half of the cool syrup all over the baghlava and place it back in the oven for 5-7 minutes.
17. Remove the tray from the oven and pour the remaining syrup over the baghlava and let cool for at least a couple of hours before serving. (It tastes much better the next day so you may want to make it ahead of time).
18. To sum it all up, this recipe has 4 layers of 5 phyllo dough sheets and 3 layers of ground almonds and pistachios.

Ingredients

  • 1/2 pound almonds, lightly toasted, finely ground
  • 1/2 pound shelled pistachios, finely ground
  • 1 package of phyllo (thawed in the fridge overnight if frozen)
  • 1/2 tsp ground cardamom
  • 2 tbs sugar
  • 1 cup of unsalted butter, melted

Syrup

  • 1 cup of sugar
  • 2 tablespoons honey
  • 1 cup of water
  • 1/6 cup rose water
  • 1/8 teaspoon powdered saffron, pinch the threads to a powder or use pestle and mortar

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus