Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lebanese finger baklava. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
How To Make Lebanese Baklava Recipe Great recipe for Lebanese Finger Baklava. It's a delicious and crunchy Lebanese sweet.
Lebanese Finger Baklava is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Lebanese Finger Baklava is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook lebanese finger baklava using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lebanese Finger Baklava:
- Make ready 500 g phyllo pastry sheets
- Prepare 2 tablespoons sugar
- Prepare Sugar syrup
- Make ready Grind pistachio for garnish
- Take Melted ghee
Our baklava Is made using our ancestors recipe with a touch of innovation. With the first bite, you will be addicted to the fresh crispy taste. You gotta try it for yourself! In Lebanon, nobody makes baklava at home!
Steps to make Lebanese Finger Baklava:
- Stuffing preparation ;grind the cashew,then mix with sugar
- Take one phyllo sheet,spread ghee all over the sheet,using a thin stick (BQ stick)fold the edge of the sheet on the stick,place stuffing along the folded part,roll the sheet so as a result you get finger shape roll ،tighten the roll then pull off the stick,cut the roll into smaller fingers
- Repeat this step with all the sheets
- Place the finger pieces in a baking tray,pure melted ghee over,enter the tray a preheated oven at 200 C
- At the mid time of baking take the try out,remove extra ghee,then continue baking untill they are golden in colour
- Take the try out of the oven and directly pure over the baklava hot sugar syrup,garnish with grind pistachio.
I knew she had years and years of experience churning out thousands of trays of baklava for her Coptic church festivals all over the South. TIP: Syrup must either be cool and poured over hot baklawa or hot and poured over cooled baklawa. The only true and most edible Baklawah is the Lebanese one. Try authentic Kanafa, Ashta, Baklava & more sweets today! C., Assyrians baked thin layers of Baklawa was only baked on special occasions, usually for the rich who can afford such a luxury.
So that’s going to wrap this up with this special food lebanese finger baklava recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
