Humble Feast Monday Iftar dinner and recipe for Baklava
Monday, May 6, 2019
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| Baklava Photo by Devra Gartenstein |
This month's dinner is Monday May 6, 2019.
It will be a trial run for an Iftar dinner they are serving Tuesday night at the Bosnian mosque in the Ballinger neighborhood.
Iftar is a sundown meal to break the daily Ramadan fast. Everyone is welcome to the free Tuesday night event (see previous article)
Baklava
1 1/2 cups water
1 cup sugar
1 to 2 cups canola or grape seed oil
1 (1-pound) package phyllo dough
2 cups chopped walnuts and almonds
1 teaspoon ground cinnamon
Bring the water to a boil in a small saucepan. Lower the heat and stir in the sugar until dissolved to make a smooth syrup. Simmer for about 15 minutes. Meanwhile, brush a layer of oil on an 11 by 17-inch baking pan. (If you don’t have a pastry brush, spread the oil with a spoon or a spatula. You’ll end up using more, but it’ll work.) Spread a sheet of phyllo on the baking pan, brush it with oil, and repeat with 11 more sheets. Don’t agonize if some sheets rip or stick together. The final product will look fine.
Preheat the oven to 375°F. Mix the nuts with the cinnamon and 1 cup of the sugar syrup. Spread the nut mixture as evenly and gently as possible over the phyllo, then layer the remaining phyllo over the nuts, brushing each sheet with oil as before.
Score the baklava into thirds lengthwise and fourths crosswise to make 12 rectangles, cutting through about half the layers. Don’t cut all the way to the bottom or the filling will ooze out and it will take forever to clean the pan. Score each rectangle on a diagonal to make 24 triangles. Drizzle the remaining syrup along the cuts you’ve made.
Bake for 30 to 40 minutes, until the top is golden brown. When the baklava is cool, cut all the way through along the lines you scored.
Iftar is a sundown meal to break the daily Ramadan fast. Everyone is welcome to the free Tuesday night event (see previous article)
We're serving meatballs and sauce (and a vegetarian version, of course), rice pilaf, Prebranac (baked beans), green salad, and baklava.
We'd love to see you at either event, or both. You can make reservations here for the Monday night meal at our humble space: http://humblefeastdinners.com
Baklava
1 1/2 cups water
1 cup sugar
1 to 2 cups canola or grape seed oil
1 (1-pound) package phyllo dough
2 cups chopped walnuts and almonds
1 teaspoon ground cinnamon
Bring the water to a boil in a small saucepan. Lower the heat and stir in the sugar until dissolved to make a smooth syrup. Simmer for about 15 minutes. Meanwhile, brush a layer of oil on an 11 by 17-inch baking pan. (If you don’t have a pastry brush, spread the oil with a spoon or a spatula. You’ll end up using more, but it’ll work.) Spread a sheet of phyllo on the baking pan, brush it with oil, and repeat with 11 more sheets. Don’t agonize if some sheets rip or stick together. The final product will look fine.
Preheat the oven to 375°F. Mix the nuts with the cinnamon and 1 cup of the sugar syrup. Spread the nut mixture as evenly and gently as possible over the phyllo, then layer the remaining phyllo over the nuts, brushing each sheet with oil as before.
Score the baklava into thirds lengthwise and fourths crosswise to make 12 rectangles, cutting through about half the layers. Don’t cut all the way to the bottom or the filling will ooze out and it will take forever to clean the pan. Score each rectangle on a diagonal to make 24 triangles. Drizzle the remaining syrup along the cuts you’ve made.
Bake for 30 to 40 minutes, until the top is golden brown. When the baklava is cool, cut all the way through along the lines you scored.
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