Chef Mohammad’s Lebanese Baklava

Recipe kindly shared with me by Chef Mohammad of Tibisti Foods & Grill in Vancouver.   A truly lovely recipe.   Learn the basic technique and then you can play with the syrup and spices to add your own loving touch.  Today I’m going to make another with some added honey and maybe spice.

I’m honoured to have had this recipe shared with me and am thrilled to be able to share it with you.

Louise, aka GaddAboutEating

Chef Mohammad's Lebanese Baklava

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 24 squares

Ingredients

Pastry

  • 1 package philo pastry
  • 1-1/4 cups Vegetable Ghee melted

Filing

  • 2 cups Nuts: Pistachio or Cashew or Walnut
  • 1/2 cup White Sugar

Syrup

  • 2 cups White Sugar
  • 1 cups Water
  • 3 squeezes fresh lemon juice
  • 1/8 cup Rose Water or Orange Blossom Syrup

Instructions

Pastry

  • Melt ghee and thaw philo dough. Use 2 heaping spoonfuls of melted vegetable ghee to grease a 11"x13"x1" metal baking sheet. Spread out 1/2 package of philo to evenly cover pan

Filing

  • Grind nuts to small pieces and add in sugar Spread out nut mixture evenly on philo Spread out remaining 1/2 package of philo Cut dish into squares or diamonds (or other preferred shape/size). It is important to cut into pieces before cooking Coat dish with remaining ghee Bake in 300 degree oven for approximately 1 hour

Syrup

  • Make a syrup with white sugar and water. Heat in saucepan until mixture comes to a boil. Remove mixture from heat and stir in fresh squeezes of juice from a lemon. Add flavour to taste. Suggestions: rose water and/or orange blossom syrup. Cardamom or other spices may be added as well. When dish has finished cooking, remove from oven and carefully drain any excess liquid ghee from pan. Once drained, coat dessert with syrup.
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