Comments on: Baklava (Μπακλαβάς) http://www.kalofagas.ca/2009/04/28/baklava-%ce%bc%cf%80%ce%b1%ce%ba%ce%bb%ce%b1%ce%b2%ce%ac%cf%82/ Where everybody comes for the best & most authentic Greek recipes and ingredients Thu, 09 Feb 2012 13:23:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Baklava Ice Cream - Kalofagas - Greek Food & Beyondhttp://www.kalofagas.ca/2009/04/28/baklava-%ce%bc%cf%80%ce%b1%ce%ba%ce%bb%ce%b1%ce%b2%ce%ac%cf%82/#comment-62868 Baklava Ice Cream - Kalofagas - Greek Food & Beyond Wed, 13 Jul 2011 04:56:02 +0000 http://kalofagas.ca/?p=1591#comment-62868 [...] for my own take on Baklava ice cream, THANK YOU! To make baklava ice cream is to understand what baklava is: layers of phyllo sandwiched with a nut and spice mixture and then soaked in a syrup. Simple. The [...] [...] for my own take on Baklava ice cream, THANK YOU! To make baklava ice cream is to understand what baklava is: layers of phyllo sandwiched with a nut and spice mixture and then soaked in a syrup. Simple. The [...]

]]> By: Medley of Thessalonikean Delights - Greek Food & Beyond by Kalofagashttp://www.kalofagas.ca/2009/04/28/baklava-%ce%bc%cf%80%ce%b1%ce%ba%ce%bb%ce%b1%ce%b2%ce%ac%cf%82/#comment-47315 Medley of Thessalonikean Delights - Greek Food & Beyond by Kalofagas Tue, 21 Dec 2010 00:38:31 +0000 http://kalofagas.ca/?p=1591#comment-47315 [...] Classic Baklava [...] [...] Classic Baklava [...]

]]> By: Tweets that mention Baklava (Μπακλαβάς) - Greek Food & Beyond by Kalofagas -- Topsy.comhttp://www.kalofagas.ca/2009/04/28/baklava-%ce%bc%cf%80%ce%b1%ce%ba%ce%bb%ce%b1%ce%b2%ce%ac%cf%82/#comment-47278 Tweets that mention Baklava (Μπακλαβάς) - Greek Food & Beyond by Kalofagas -- Topsy.com Mon, 20 Dec 2010 19:20:27 +0000 http://kalofagas.ca/?p=1591#comment-47278 [...] This post was mentioned on Twitter by Kalofagas Greek Food, OneHungryMama. OneHungryMama said: Yes! Go Greek! RT @foodandstyle Spectacular baklava http://su.pr/27qCws & kourabiedes http://su.pr/1bsnSf fr @kalofagashttp://su.pr/1bsnSf [...] [...] This post was mentioned on Twitter by Kalofagas Greek Food, OneHungryMama. OneHungryMama said: Yes! Go Greek! RT @foodandstyle Spectacular baklava http://su.pr/27qCws & kourabiedes http://su.pr/1bsnSf fr @kalofagashttp://su.pr/1bsnSf [...]

]]> By: Amandahttp://www.kalofagas.ca/2009/04/28/baklava-%ce%bc%cf%80%ce%b1%ce%ba%ce%bb%ce%b1%ce%b2%ce%ac%cf%82/#comment-29954 Amanda Tue, 02 Feb 2010 06:07:35 +0000 http://kalofagas.ca/?p=1591#comment-29954 What an inspiration your website is, to start cooking!! I've just recently started dating a Greek man...so gotta start impressing with my non-excisting cooking skills...I lived in Plomari, Lesvos for some time, absolutely adore Greek food...and Greek men for that matter!! Thanks, your recipes are great!! What an inspiration your website is, to start cooking!! I’ve just recently started dating a Greek man…so gotta start impressing with my non-excisting cooking skills…I lived in Plomari, Lesvos for some time, absolutely adore Greek food…and Greek men for that matter!!

Thanks, your recipes are great!!

]]> By: Artyhttp://www.kalofagas.ca/2009/04/28/baklava-%ce%bc%cf%80%ce%b1%ce%ba%ce%bb%ce%b1%ce%b2%ce%ac%cf%82/#comment-28382 Arty Sun, 27 Dec 2009 19:16:07 +0000 http://kalofagas.ca/?p=1591#comment-28382 Obviously baklava strikes a chord among the Greeks and those who celebrate the Holidays with Greek cooking. So, I too have to add my two cents. I remember the making of baklava some fifty years ago in my mother's home town of Galaxidi. The undertaking took several days starting with breaking the almonds one by one on the bottom of a havani and separating the meat from the shells. After blanching the almonds were put through a meat grinder with ground roasted chick peas so the filling would not stick. Sugar and cinnamon were added and long sheets of phillo were cut to fit the special baklava pan. A round copper pan that was preserved for this use. The wealthier the family the larger the pan. After layering phillo and almond filling the baklava was scored carefully starting from the center in a pattern that resembled the spokes of a wheel and then cut in diamond shaped pieces and a clove was inserted in each piece. Hot sheep's butter was poured over to scald the baklava. There were two rules for the best baklava: It had to be tall almost to the edge of the pan and it had to be light in color For that purpose it was placed in a very slow oven so the phillo and filling were roasted through and through and the phyllo was crisp but still very light in color. The blend of aromas from the slow roasting of that butter and nut filling with its cinnamon and cloves is still one of my most cherished memories. Obviously baklava strikes a chord among the Greeks and those who celebrate the Holidays with Greek cooking. So, I too have to add my two cents. I remember the making of baklava some fifty years ago in my mother’s home town of Galaxidi. The undertaking took several days starting with breaking the almonds one by one on the bottom of a havani and separating the meat from the shells. After blanching the almonds were put through a meat grinder with ground roasted chick peas so the filling would not stick. Sugar and cinnamon were added and long sheets of phillo were cut to fit the special baklava pan. A round copper pan that was preserved for this use. The wealthier the family the larger the pan. After layering phillo and almond filling the baklava was scored carefully starting from the center in a pattern that resembled the spokes of a wheel and then cut in diamond shaped pieces and a clove was inserted in each piece.
Hot sheep’s butter was poured over to scald the baklava. There were two rules for the best baklava: It had to be tall almost to the edge of the pan and it had to be light in color For that purpose it was placed in a very slow oven so the phillo and filling were roasted through and through and the phyllo was crisp but still very light in color.
The blend of aromas from the slow roasting of that butter and nut filling with its cinnamon and cloves is still one of my most cherished memories.

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