I still remember the unforgettable taste of that sweet called Bakllava!
The Bakllava was in the center of the table. Its golden color made me drool. That sweet always makes me think of my homecountry: Kosovo!
The Bakllava was hot, but I blow it over and put it in my mouth. It was delicious. I could feel my mother’s love at every single bite I had. It was not the first time I ate Bakllava but that one had something that made it unique and unforgettable.
INGREDIENTS
400g phyllo dough
300g walnuts
200g butter
200g sugar
300ml water
4 eggs
PREPARATION
Melt the butter in a pan and allow it to cool. Butter the pan then put a first layer of phyllo dough mixed with sugar, start brushing with melted butter and egg and put it over a second and a third layer always buttering them. After the third layer put the walnuts and restart the process. Every three sheets of phyllo dough insert a layer of walnuts until the phyllo dough begins.
Melt the butter in a pan and allow it to cool. Butter the pan then put a first layer of phyllo dough mixed with sugar, start brushing with melted butter and egg and put it over a second and a third layer always buttering them. After the third layer put the walnuts and restart the process. Every three sheets of phyllo dough insert a layer of walnuts until the phyllo dough begins.
Bake at 180° for 30 minutes. Meanwhile prepare the syrup with sugar and water (at medium heat and mix constantly). Once cooked, pour the syrup on the Bakllava, let it cool down and cut into small rhomboids... and enjoy!
GLOSSARY
Bakllava: traditional Kosovan sweet;
Sweet: having a taste similar to that of sugar, not bitter or salty;
Pan: a metal container that is round, used for cooking things on top of a cooker;
Phyllo doughy: flaky, tissue-thin layers of pastry used in backed dessert and for appetizers;
Mix: to combine so that the result cannot easily be separated into its parts;
Sugar: a sweet substance especially from the plants sugar cane, used to make food and drinks sweeter;
Butter: a pale yellow solid food containing a lot of fat that is made from cream;
Egg: the oval object with a hard shell that is produced by female birds, especially chickens, eaten as food;
Walnuts: a nut with a slightly bitter taste and a series of folds in and a hard shell;
Syrup: very sweet, thick liquid;
Rhomboids: a type of flat shape with four sides in which the sides next to each other are not of equal length but the side opposite each other are;
Drool: to allow saliva (liquid in the mouth) to flow out of your mouth;
Blow it over: when an argument blows over, it becomes gradually less important until it ends and is forgotten;
Pour: to make a substance flow from a container, especially into another container, by raising just one side of the container that the substance is in.
GLOSSARY
Bakllava: traditional Kosovan sweet;
Sweet: having a taste similar to that of sugar, not bitter or salty;
Pan: a metal container that is round, used for cooking things on top of a cooker;
Phyllo doughy: flaky, tissue-thin layers of pastry used in backed dessert and for appetizers;
Mix: to combine so that the result cannot easily be separated into its parts;
Sugar: a sweet substance especially from the plants sugar cane, used to make food and drinks sweeter;
Butter: a pale yellow solid food containing a lot of fat that is made from cream;
Egg: the oval object with a hard shell that is produced by female birds, especially chickens, eaten as food;
Walnuts: a nut with a slightly bitter taste and a series of folds in and a hard shell;
Syrup: very sweet, thick liquid;
Rhomboids: a type of flat shape with four sides in which the sides next to each other are not of equal length but the side opposite each other are;
Drool: to allow saliva (liquid in the mouth) to flow out of your mouth;
Blow it over: when an argument blows over, it becomes gradually less important until it ends and is forgotten;
Pour: to make a substance flow from a container, especially into another container, by raising just one side of the container that the substance is in.
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