Baklava Recipe; How to Make Persian Baklava?

Baklava is a sweet pastry with layers of phyllo dough, nuts, and honey. It is of Turkish origin but is also popular in Middle Eastern and Central Asian countries. Baklava comes from the Turkic word "Bakla, "meaning "bean." Baklava is often served at weddings and other special occasions. 

Persian Baklava is one of the most popular sweet treats in Iran. These Baklava recipes are of Persian style and differ from the more common versions. Like our Persian love cake, the rose water, cardamom, and ghee mixture have a magical scent.

In the following, we will discuss two recipes for cooking Iranian Baklava:

How to cook Tabriz Baklava?

People nowadays make Baklava in different forms throughout Iran. Still, the version made in Tabriz is unique because it consists of very thin layers of filo dough and is filled with chopped nuts, typically walnuts or pistachios, impregnated with melted butter.

Ingredients of Tabriz Baklava's Tasty Cookie      

We must follow these steps to bake Baklava in the Tabrizi method. First, prepare the ingredients, which are as follows:

• Sheet dough
• Egg
• Walnut powder
• Melted butter
• Pistachio and coconut powder

The following ingredients are required to make the syrup:

•  Water
• Sugar
• Rosewater
• Persian Saffron
• Lime juice
• Cardamom powder

Tabriz Baklava Cookie Recipe

People in Tabriz use the following method to bake Baklava in various ways throughout Iran. 

1. After you have prepared all the ingredients, turn on the oven to give it time to heat up. 
2. Use large tray-like molds that are slightly deep. 
3. Using a pastry brush, lubricate the bottom and walls of the mold with oil or melted butter.
4. Spread the dough sheets on the bottom of the mold and brush them with butter. 
5. Repeat this process until you have spread four sheets one by one and brushed them with butter. 
6. Then, evenly sprinkle the required amount of walnut powder over the entire surface of the mold. 
7. Place the dough on the walnut again, with butter and walnut powder. This should be done for the first three layers. 
8. After the third layer, cover the walnuts with dough and add butter, then repeat the process until the dough is used up. 
9. Then, using a large, sharp knife, cut the Baklava vertically and horizontally into small equal squares before baking it until golden.

The major difference between baklava and other confections and the source of its flavor and aroma is the syrup added to the baklava; thus, syrup preparation is critical. For this purpose: 

1. First, boil a proportionate amount of water and sugar until it completely dissolves the sugar. 
2. Then, boil the dissolved saffron in water and the cardamom powder until the ingredients are smoothed out. 
3. Finally, add rosewater to the mixture and remove it from the heat after a minute. 
4. Add a few drops of fresh lime juice to improve the flavor.

Now it comes to baklava again. Take the baklava out of the oven when it gets a golden color and is baked enough. Then, set it aside to cool. Then add the prepared syrup to it, and finally, add a small amount of pistachio powder or coconut powder to garnish. I recommend buying pistachios from Cyruscrafts at the best price.

How to Cook Coconut Yazdi Baklava?

Unlike other varieties, this variety of baklava does not have many layers and has a spongy texture like a cake. It is a delicious confection with a special flavor to prepare for parties and gatherings and surprise guests.

Ingredients of Coconut Yazdi baklava

Baklava is an easy recipe that everyone can make with everyday household ingredients. All the ingredients for Yazdi Persian baklava can be found in the kitchen of almost everyone. Its ingredients are:

• Sugar
• Wheat flour
• Egg
• Liquid oil
• Coconut powder
• Vanilla
• Rosewater
• Cardamom powder
• Baking powder

Coconut Yazdi Baklava Recipe

In Yazd, coconut baklava is made in the following manner. 

1. Mix the eggs with a proportionate amount of sugar and a little vanilla, then smooth out the ingredients with a mixer. 
2. Coconut powder and oil are added, then flour and baking powder are mixed. The ingredients are blended until a smooth dough is formed. 
3. A flat mold with at least two 2 cm edges is used, and the bottom is covered with parchment paper.
4. The mixture is placed in the bottom of the tray, and cardamom or sesame powder is sprinkled on top. 
5. The mold is then placed on the oven's preheated middle floor. 
6. The oven is turned off after 30 minutes when the baklava is done, but it is left in the oven for another 20 minutes until golden and crispy.
7.  The tray is removed from the oven, and the prepared confection is cut into the desired shapes.
8. Rosewater and sugar are heated with water to make the syrup. 

The noticeable point is that the syrup must be quite cool, but the baklava must still be hot for the syrup to absorb more effectively.