today is baklava day
[Applause]
it is this crunchy thing
outside
a little sweetness maybe not little a
lot and inside there are pistachios
and i am gonna teach you how to make
that baklava that you would eat in
gaziantep
[Music]
so
[Music]
in turkey there's a city called ante
people
live on baklava they sleep on baklava
they sleep with baklava and you want to
sleep with them not
that anyways it's so great i love going
to antep i have been there many times i
wrote about all those beautiful guys
which makes this pacquiao for ages and i
have learned from the best
so as a person who have learned from the
best and i want to show you everywhere
in the world how you can make that great
baklava and in a very simple way because
i'm not going to make you do the dough
the filo and it will take 10 to 15
minutes of your time and even in turkey
because we are like our currency is so
low everything seems to be very cheap
for the ones who come to turkey but this
is not like you would pay for the tray
at least 50 dollars and maybe more for
the whole tray and i'm gonna show you
how to make it in less than 15 minutes
and it's gonna be so really cheap a tray
of paklova is too big a tray of buckle
you'll share that's the beauty of it
you'll give it to your neighbors you'll
give it to your relatives you'll get to
your friends at school whatever turkish
food is about sharing and if you make
baklava please share it like don't eat
the whole tray zatan you shouldn't i'm
starting
[Music]
i'm gonna put
450 grams of sugars you might say
oharifica this is too much sugar you're
right but we're doing the classical one
and some of those classical ones have
even more sugar if you say i don't want
to use that much of sugar but i want to
eat baklava in upcoming weeks i'm gonna
give a dry baklava recipe which will
have the same amount of baklava with
just 100 grams of sugar one and a half
glass full of water
if you have four parts of sugar three
parts of water which is 340 milliliters
of water medium heat
i'm gonna first melt the sugar a bit the
key here is when you make a syrup you
have to melt the sugar
before it starts to boil if syrup starts
to bubble up and still you have unmelted
sugar it will show itself at the end
like when you put the syrup on top of
the baklava and it soaks it up and then
it starts to become sugary it starts to
crystallize so number one rule is melt
the sugar before the water starts to
boil while that's happening i'm gonna
also put the butter we're gonna have 200
grams of butter
my fame is not going to be very pleasant
after this baklava i know guys the crazy
lady which uses the butter
is butter a carb
yes
i'm gonna clarify it lose the 50 grams
of butter and you can use that in
eggs you can use that while you're
making a rice or something anything that
you use butter with you can use the
clarified one it's going to have more
milk content
what's clarifying butter why do i do it
butter has like 15 16 17 depending on
the bottle some milk content these are
some of them are like in terms of
liquids like milk some solids like the
little dots they're like milk solids
that solid part sticks on baklava or
whatever you do and they burn then
you'll get like brown dots and little
bits caramelized taste that's why you
have to clarify the butter
as you can see all of the sugar melted
now i'm gonna lower the heat
because of the sugar it's like rocky
like color and texture but it's gonna be
is it simmers in a low temperature for
about 10 minutes it's gonna increase its
thickness and it's gonna clear as well
the butter has melted i don't want to
boil it too much i tilt my saucepan and
collect this foam is the liquid milk i
switch my spoon to a new one towards the
end because it sticks at the back of the
spoon as well so each time i put my
spoon some of these sodas come sometimes
as you can see some new ones pop up
and it's okay
after the surface is almost clean like
there could be some white spots it's not
the end of the world put it on another
container at the bottom now you'll see
the milk solids started to get collected
it's almost like milk with butter in it
we use it elsewhere as i said eggs
anything you use butter if you like the
milkiness that will go and here's our
clarified butter
and in the old days for example when
there was no fridge the milk was the
thing which made the butter go bad but
when you do it like this my grandma used
to keep the butter like this for days
and years because nothing happens to the
oil when there's no milk inside and it's
called sadaya in turkish and we know
clarified water from g
e g h e e
how you pronounce it g
g so clarified butter is ready my syrup
is done so we can do our baklava now
[Music]
here is what we use for baklava i have
actually seen this in london first
before it came to turkey i saw it in an
arab market in london but you can see in
lebanese markets in turkish markets this
is yufka and philadelphia yufka or
baklava is great it's like sheets like
this but it gets dry so for example my
dearest burak put it this is the luxury
to be in our attorney damn clothes
and it's wrapped like this so that it
doesn't dry fast so uh the sheets are
like this
and i'm gonna make
a huge dilemma which is it's called
carrot slice does it look like carrots
no but it's cold yes because carrots
goes like this and i look like animakra
but
or jackie kennedy they used to when i
was thin they used to
ah
and it looks like carrots so
okay what i'm gonna do you can make in a
tray like this a round one like this or
this is used in untip or something else
but i believe it's gonna look cool in
this so i'm gonna use a copper pen
anything that can get into the own would
now this is the sheet they're 25 it's
about 400 grams of dough i'm gonna put
the tray that i want to use i want to
make it as thick as the bottom
so it's gonna be a little hard to score
maybe if these are same
they are same
this is easier to do
so before you start it's better if you
sharpen your knife for example if you
don't have like the steel sharpener at
home get a knife another one use the
back of that knife and do this
this is a very simple method but it
works really well
and because this cutting the phyllo is
kind of hard
now i cut it in circles as you can see
because of the light it's very warm and
dry here it started to dry immediately
so what i'm gonna do i'm gonna put on
top of this damp cloth and here these
are the pieces and we are gonna use
these pieces on the back lever layers as
well
what i'm gonna do
i'm gonna like cut them in
[Music]
pieces like this bigger and smaller
and these are gonna be layers in between
okay can i come to help i will give you
the pieces and you will like butter down
and continue it's gonna be easier with
the person if you are lucky
he should be okay so we start with
buttering the bottom of the tray we get
the first three layers round
butter
guys please tell what you want to see
burak doing he's a great bread chef he
loves doing pastry so
what we do
after three layers i start to use these
scrubs and these scrap pieces i try to
put in such a way that it covers also
the edges like this
and after i make sure that is about
another three layers i also put butter
and voila
so three round layers three scrap layers
in between oil
this is how i start but i just don't
want to go with just scraps so for
example after these three i put one
hole
and then continue with scrubs
the thing is i want to leave as much
perfect circles to the top as possible
so
after i use totally ten round sheets how
did we use them at the bottom three
sheets then scraps then one sheet then
some more scraps in one sheet that way i
have totally used 10 of these sheets
and it's time to put the nuts for the
pistachio i have these green nuts which
are called bozich normally they have
this pink skin
you put it in warm water and then you
can peel but you can just use them with
the skin on as well
okay
i roughly chop the pistachios
spread it all like this
here i have some dust you can buy if you
cannot find this one you can buy the
dust i just wanted to show you that you
can use this one as well or you can do
it like i do it smells so good flowery
fresh taste a bit of butter not so much
and the rule continues i'm gonna put one
perfect round sheet
and then continue with scraps try to
make scrubs so that like they cover like
two more layers so this means like
they're going to be three layers of
phyllo then i'm gonna put butter and
this will continue until the scraps
finish and after the scraps finish i'm
gonna use these perfect sheets for the
top layers now after everything is ready
what i'm gonna do before buttering the
top with a wooden spatula this is a
knife shimsure knife i tuck in the sides
and also cut if there's extra parts
because of the scraps cut it like this
and then what i'm gonna do is put some
butter this will help me cut the baklava
easily
now
first we start with a cross
make sure you go all the way to the
bottom now i'm gonna turn the tray 90
degrees and then cut again
[Applause]
if you don't have a mat like this what
you can do you can also make a half and
then half it again but it's hard to make
it perfectly or if you have a mat like
this for example it divides into like 30
degrees so three pieces and i want to
make three pieces i place it and then
find that one is here
now the hardest part is over now here
comes the fun side and the fun thing now
as you can see it looks a bit miserable
and what we're gonna do with my fingers
i'm gonna fold it into a shape like this
[Music]
after tucking all the edges what i'm
going to do
first also buttish
the sides and then
put the rest of the sputter
on top
especially don't forget the edges
because they dry up fastest
also if you don't but to the center
really well after you put it in the oven
it starts to like go up and we don't
want that
and as you can see at the bottom these
milky parts and i don't want to use this
this will also go for the an egg recipe
yourself
now our baklava is ready
for departures
fasten your seat belts
so it's going to get into the oven under
170 degrees and our journey is going to
continue about 25 to 30 minutes at the
first part of the journey she's gonna be
in the medium tray
for about 10 minutes and after that 10
minutes she's going to go down to the
bottom of the oven for about eight
minutes and then we're gonna move her
back into the medium tray until it's
golden and beautiful and looks crunchy
and
says eat
[Music]
okay
now my sharpie is also simmering for
about 10 to 11 minutes a little bit more
what i do i just make a scarf for the
lemon because i'm gonna just use few
drops of it like this this also helps it
to not crystallize
and get into that balanced clump
thickness and why did i do the lemon
like this this will stay fresher longer
time so my sharing is also ready i'm
gonna use it for baklava some people use
it when it's really bubbly hot but it
turns into it buckle a bit mushy but
when it's really cold it doesn't infuse
with the baklava so it's going to be
warm i'm going to leave it on the where
the stove is still hot but it's not on
for like 20 minutes until the buckle is
done it will keep it in
a little warmer than room temperature
and the oscar goes to our beautiful
baklava nice huh
[Music]
start from the top
and make sure that
each piece
gets its own chair
[Music]
now the baklava is flooding in the syrup
but what we are gonna do we're gonna
have to be a bit patient let the baklava
cool down for an hour and it will soak
all the extra syrup
and it will be ready to eat i can hear
your stomach
does it have to be mine feed me i can
hear mine as well
so is it time are we there yet we are
not it's been just like 10 minutes but i
want to eat it when it's still warm as
well but like don't do what i do but it
is like perfect when it's warm and i
want bahar and inan to experience this
make sure that the edges are free this
soaky because it's still warm so don't
do what i do
now i'm gonna open this like this put
the ice cream
wow
what are you doing
this is baklava pasta and who's gonna
get the first piece
why not me
there's no elegant way of eating this
guys huh
bahar are you coming sookie bottom ice
cream and crunchy
[Music]
how are you
[Music]
so cold
it's not cold or
ah it could be cold it's like being on
the clouds
with pistachios
[Music]
at all i'm not a very big sugar pan and
here it looks very
sugary but when you eat it like this
it's not no it's not you need another
bite
from the pistachios floury taste the
crunchiness the creaminess and
everything goes really well as i said
when you eat it like everyone you should
get a piece and that's why but if you
want to eat a less sugary version it's
going to be in several weeks it's a
technique that i
do and i call it dry baklava
inspired from the lebanese cuisine
hope to do that as soon as possible and
if you enjoyed it
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if you enjoy the video take great care
the video is not over
when it's cooled down
we're going to eat it with all its
crunch okay together
deal now our baklava soaked its char
bits cooled down and it's ready for its
perfect shape first we take it from each
side and then
get underneath
and here we go
[Music]
i also want to show you a way to eat the
baklava you cut it like this for example
you take it like this upside down
[Music]
you might hear some sound for my stomach
yes we do actually because of your
summer we can't take any sound really
beyonce
[Music]
you