There is hardly even a single person in this world who doesn’t know about baklava. The history of this dish extends back over 700 years. And it is popular not only in the Eastern countries, it stands as a symbol of sophisticated national delight all over the world.
Baklava holds pride of place in the treasury of Turkish, Armenian, Azerbaijan cuisines, as well as in many Arabian countries, Lezgians and Crimean Tatars. And each of these nations has their own baklava recipes. Today I’ll share with you Goris baklava recipe that I got from the Armenian chef Artak Sarkysyan. Generally speaking, that’s a simple baklava recipe and everyone will like it. I’m telling you – I’m pretty sure that everyone will like it☺ Try to cook it and then you’ll see excited faces of your nearest and dearest eating this baklava with zest. And I’ll appreciate if you share your impressions with me ☺
Armenian cuisine is so rich in great, unique, but at the same time simple recipes. Recently I shared with you a gata recipe that is an Armenian national pastry. Have you tried it already? Well, what’s your impression?
How to make Goris baklava
- 11 eggs
- 500 g butter
- 350 ml warm water
- 10 g salt
- 20 g honey
- 30 g wine vinegar
- 500 g chopped walnuts
- 250 g sugar
- 10 g ground cinnamon
- 10 g cardamon
- Separate the white from the yolk of five eggs, whisk well, and add the butter, water, salt and vinegar.
- Whisk until the mixture is smooth, add the flour little by little through a sieve.
- Add the flour until the dough no longer sticks to the hands.
- The dough should be soft.
- Leave the dough for 40 minutes, and then divided into three round parts, brush each part with butter.
- Fold the dough in squares and put into the refrigerator.
- Repeat one more time.
- Separate the white from the yolk of another five eggs, and whisk with sugar until the mixture is meringue–like, add the cinnamon and cardamom.
- Roll out one part of the dough and bake it, put aside.
- Roll out the second part, put in a tray and pour part of the meringue mass, sprinkle with nuts. Put on top the baked part, brushed with remaining part of the meringue and nuts.
- Put the third part of the dough.
- Press the sides with fingers to keep the filling inside, brush the top with whisked egg. Slightly cut baklava in diamonds with the tip of the knife.
- Put to the oven and bake at 150 degrees for one hour.
- After this cut the baklava on the pre-cuts and pour with the melted butter and honey.