I was reffering to 10th century habbits!
I have lived in Damascus for over a year.Unforgettable year!
I worked there.
My backlava Recipe.
For the filling.
- 3 cups pf walnuts
-2 cups of butter
- 1,5 killo of phyllo (1 kilo =2 p)
NO Cinnamon, NO Sugar No nutmeg :)
2 cups of honey (or 2 cups of sugar)
3 cups of water
1 piece of cinammon, 2-3 coves, 1 zest of lemon.
Butter the pan and set the 2 phyllos,butter the surface and SPINKLE some walnuts.
Set the next 2 phyllos, butter again and sprinkle SOME walnuts.
You continue that way : 2 phyllos, butter and some wallnuts.
Have in mind that your backlava should be covered by 8-10 phyllos WITHOUT walnuts in between.
Important: Just sprinkle, do not push the walnuts because your backlava will become rough.
Sprinkle some cold water and after cutting it the way I described, put it in the oven.
I bake it for 1 and half hour, let t cold and pour the hot syrup.
Yes some people make backlava with almonds but not with pistachios.
I have tasted Backlava with pistachios with that distinctive rose scent that Momoreg mentions in Damascus and in Beirut, not in Greece!
I am surprized that you consider Backlava with blown phyllo a disaster!
In Greece we love it!!! You see , it must be perfect in the taste, not in the sight!
Right ? ;)
Dear Wendy this is the main Greek techinique. This is the way we do it here!
But why not to try new things?
I will reply for revani in another post. Revani is my favorite pastry with syrup!
Chrose! My backlava's ambition is not to perform dances around other people's backlavas but to rest in peace in other's people stomachs!!!;)
As for the gifs, I did what Nicko advised. I uploaded my gifs on a geocities site in order not to create problems to the forum!
PS Wendy thanks to you I copied that recipe from a napkin that I had it on to my pc...
Canola Oil???? :eek: This is a poison!
We can discuss that if you wish!
Why don't you try some corn oil or sunflower oil?