Yesterday, I went over to my friend Jami's house (waving, 'cause I know she reads here) to learn to make baklava from her mom, who was visiting for a week. Mmmm, baklava. And this is Persian baklava. The baklava you get in bakeries is usually Greek baklava, which means it has walnuts & honey. Persian baklava uses almonds and sugar, and I think it has a more delicate flavor. I just found out that Lebanese baklava uses pistacios, and I might have to try that sometime. Although I knew the basics of how baklava works, it's nice to have someone to walk you through it the first time.
When I got there, we had to run out to the store to pick up more almonds and another pastry brush, since we made two pans simultaneously. Also, Jami needed a little breathing room from her mom, which I can totally understand. When we got back, we got down to business.
Each pan of baklava calls for a pound of melted butter. Start layering the phyllo sheets, with butter between each layer. I quickly forgot how many layers I'd put down, because of course I was constantly talking and not paying attention. Margey (Jami, how does your mom spell her name?) works with a charity that is building schools in Afganistan, and one of the fundraisers they did was an Afgani dinner. That is so the kind of fundraiser I could get behind! Luckily, baklava is forgiving of that kind of distraction.
After putting down 8 layers of phyllo, add ¼ of the filling. The filling is four cups of nuts and four cups of sugar. More phyllo, more filling, etc. Total of four layers of filling, five layers of phyllo. Then cut into squares or diamonds (the hardest part!), and bake for about 30 to 45 minutes, until the top is golden brown. While it's baking, make the syrup, which is a cup of water, two cups of sugar, a couple cinnamon sticks, and a tablespoon of lemon juice.
As she was copying the recipe (from this fabulous old cookbook called The Persian Kitchen), I noticed that she wrote down that the filling calls for TWO cups of sugar. Not four. Two. When I noticed, she said, "Oh, that's right," crossed out the 2 and wrote a 4. But then she went back to the book and realized that indeed, we should have used just two cups of sugar. Well, it was too late to do anything about it, so we decided to just wing it. Once it was done baking (it looked gorgeous!), we pulled it out and poured the hot syrup over it. Then we waited for it to cool. And waited. And waited.
While we were waiting, we snitched samples. The phyllo was wonderfully crisp, yet chewy due to the syrup. The filling was . . . um. Yeah. The filling was sweet. Really sweet. Hence the name "Candied Baklava." I'm going to cut a couple pieces for the kids and take the rest in to work today, and hopefully it'll all get eaten. I do plan to make baklava again, but I think that Candied Baklava is going to be retired. The story will certainly make it into my recipe book, though! ;D
They're birthstone bracelets for my MIL, Sarah, Lauren, and stepmom. Sarah's birthstone is amethyst, and Lauren's is aquamarine. I realized, though, that since they're birthstone bracelets, I really should wait for their birthdays to give them to the girls. I so want to give them to them right away, though! I just hope they fit - I might try them on them while they sleep.












We went up to a nature center today for the girls to have their pictures taken. Lots of cute poses, and I'll definitely take them back when the leaves turn to do my own shots. I got a few "preview" shots, which the photgrapher didn't seem to mind. Well he shouldn't, because I know mine won't turn out nearly as well as his. I still have a really hard time getting them both to look nice in the same picture, and had a lot of trouble with the exposure.










