Baklava is, perhaps, one of the most popular dessert recipes of this region. Deeply rooted and traditional. As with many other dishes, each house and family is proud of "its" recipe for baklava, which is, of course, "the best". (That's how I remember my aunt's famous baklava, as the best.)
Baklava is a type of very sweet dessert, cake. It is actually a sweet pie that can have up to 70 thin crusts. Baklava is an oriental delicacy popular in our region and surrounding countries. Baklava is a dish: Serbian, Montenegrin, Bosnian, Macedonian, Bulgarian, Greek i Turkish kitchen. Previously, it was made exclusively in households or in confectioners, and today it can be found on sale in supermarkets and supermarkets (semi-industrially made). Name Baklava comes from the Turkish word baklava. (Source Wikipedia).
For today, we have prepared a "quick" variant of baklava, without a crust, but equally delicious. It is an old recipe that has been prepared many times in the family circle. An ideal recipe with a quick way of preparation, for hot summer days!
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Quick Baklava - Recipes and Cookbook online
Fast baklava - "fast" variant, without crust, but equally delicious. It is an old recipe that has been prepared many times in our family.
Baklava:
- 100 g walnuts (ground)
- 100 g of raisins
- 5 cups of milk
- 3 cups oil
- 3 cups of flour
- 3 cups semolina
- 0,5 bags of baking powder
- turkey
Syrup:
- 500 g of sugar
- 0,5 l of water
- 1 lemon juice (juice from one lemon)
Baklava:
- In a mixing bowl, mix all the ingredients so that the mass is uniform.
- Heat the oven to 180 degrees C.
- Grease the baking tray with butter. Pour the mass into the baking tray. Sprinkle flour on top.
- Bake in a preheated oven until the top is golden brown. Cut to desired shape.
Syrup:
- Mix the sugar well in the water and add the juice of one lemon.
- Note: if you pour with cold syrup, the baklava must be hot - if you pour with hot syrup, the baklava must be cold.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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