According to the book I'm reading, a popular insult in 17th century Japan was to call a person gaki, or famished devil. A popular Buddhist belief of the time was that selfish men were fated to go the World of Famished Devils (gakido), where they were to be subject to torturous ordeals involving food. Gaki were wretched souls with narrow throats and huge stomachs. Karma fated them to an existence in which anytime foods were to materialize, they would just as quickly flare up into a blazing fire. I certainly hope this never happens to me.
I've been a fan of baklava for as long as I can remember, but I've never tried making it myself until today. After a trip to Trader Joe's about two weeks ago, I've been wondering what to do with a big bag of leftover walnuts. Well, after coming across some leftover fillo dough in the freezer, I knew exactly what I was going to be eating this afternoon.
1. First I combined the 1/2 cup chopped walnuts, 4 tsp breadcrumbs, 4 tsp sugar, 1 tsp cinnamon powder.
2. Next I melted 1 cup of butter and pre-heated the oven to 350F (330F for convection ovens).
3. While the butter was melting, I greased a pan and placed two sheets of fillo dough over the base. This was brushed with butter and then a layer of the walnut mixture was placed on top. This was repeated until there were nine levels of fillo, butter, and walnut mixture. (Once reaching the 9th layer, cut any fillo dough that hangs out of the pan, coat with butter, and then carefully cut the unbaked baklava into sections.) Place the pan into the oven and bake for 30-40 mins until browned. (30 mins for convection ovens.)
4. During the baking process, I then started preparing the syrup. After bringing 3 cups of water to a boil, I mixed in 1/2 cup of sugar and allowed to boil for 5 mins. I then placed a stick of cinnamon and two cloves into the mixture, allowing it to boil for a few minutes. I then took out the cinnamon stick and cloves and added 4 tsp honey and the juice of half a lemon. This mixture was then allowed to cool.
5. After the baklava is removed from the oven, I allowed it to cool for a while before pouring a portion of the syrup over it. (Don't do this immediately when both items are hot otherwise it will become soggy.)
Yum. So inspired by the smells and tastes of this dish, I made myself an espresso and treated myself to baklava and a caffeine rush out in the backyard. Taken together with bountiful sunshine and a good book, who could ask for anything more?
Comments
This looks good, Jonny. I too am a fan of baklava. It's strange how I love to eat Greek food yet never really cook it myself (except for preparing Greek salad which is easy). Enjoy the sun!
Posted by: OsloFoodie | March 5, 2006 01:17 AM
Oslo: I think we just get used to food lifestyles, and generally speaking I've always associated Greek food as "restaurant activity" as opposed to home cooking. This only changed when Greek style yogurt miraculously started showing up on local grocery shelves (which, I can still hardly believe considering how set Americans are in their runny and watery yogurt ways).
Posted by: Evil Jonny | March 5, 2006 07:15 AM
I love Baklava! I have never tried to make it myself, though. I find it interesting that you cut it into portions before you bake it -- is it easier to cut/remove from the pan that way? I imagine the phyllo dough would get rather flaky and difficult to keep a proper edge or shape to, if I wait until afterwards to cut it.
Looks great!
Posted by: Rose | March 6, 2006 04:59 AM
Everytime Ive had baklava, its been sickeningly sweet. Could you describe the level of sweetness of your baklava? I am trying to make it without that sugar sweetness, but with a more subtle, aromatic (honey?) sweetness, that enhances rather than overwhelms.
Posted by: darkhorse | March 6, 2006 09:41 PM
Just a suggestion, as I haven't had Jon's baklava, but I would imagine a high-quality, fragrant, flavorful, floral local honey would be a key in having something like that come together.
We shop the farmer's markets for our honey and will never, ever go back to regular, store-brand honey.
Posted by: Rose | March 7, 2006 06:49 AM
Oslo: why gracias! It's another sunny one today.. Mmmm, sunnnn...
Rose & Darkhorse: the problem with baklava is the final step, which is the pouring of the liquid over the baklava. If overly sweet is an issue, limit the syrup contents to honey and lemon as opposed to sugar, honey, and lemon. I think it's the combination of sugar and honey which really packs too much punch sometimes.
Rose: I haven't had too much experience with exotic honeys, to be honest. I try to use desert honey because it helps me to fight allergies, but the taste is about the same as normal honey. But now I'm going to hunt around for some good ones as a result of your suggestion. Thanks!!
Posted by: Anonymous | March 7, 2006 07:29 AM