Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. To make the syrup, combine sugar and water in a small saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat to high and bring to the boil. Add honey. Cook until syrup thickens slightly. (I like to add a dab on the stove and test the consistency with my finger, if it feels like it has body to it, it's done) Remove from heat. Add Iranian rosewater and set aside. | 3. Place pistachios in a food processor and process until finely chopped, remove to a bowl. Add the almonds and process until finely chopped. Transfer to a bowl. Place the walnuts in food processor and process until desired consistency. Mix all nuts with freshly ground cardamom, cinnamon and 1/2 cup sugar, stir to combine. | 4. Grease 9X13 pan. Open filo pastry and cover with the sheet provided and then and damp cloth on top to prevent drying out while working. Cut sheets as needed as you go. You may need to cut each sheet in half. Place a sheet of filo pastry cut to the size of the pan on a clean work surface and using a pastry brush, brush with a butter. Continue layering with another 6 sheets of filo and butter. Trim edges to fit base of the pan if needed. Sprinkle with half the nut mixture. Repeat process with half the remaining filo and butter. Continue layering with filo and nut mixture. Top with remaining filo. Use a small, sharp knife to cut into diamond shapes. (find out how by looking online as they look prettier that shape. Bake in preheated oven until golden brown 45 minutes - 1 hour. Remove from oven and, while hot, pour over as much as needed, COOLED syrup. Set aside to cool. | 5. Top with slivered pistachios and rose petals to decorate. | 6. Baklava is better made a day before serving for texture and taste. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	160	g	shelled approximated	142.4	0.0	31.68	0.8
almond	220	g	blanched slivered approximated	1944.8	0.0	0.0	220.0
walnut	300		chopped approximated	578136.0	0.0	0.0	65400.0
cardamom	2	teaspoons	ground	12.44	2.7388	0.4304	0.268
cinnamon	2	teaspoons		-	-	-	-
white sugar	1/2	cup		387.0	99.98	0.0	0.0
phyllo pastry	24	sheets		142.4	0.0	31.68	0.8
butter	200		melted unsalted sweet	17100.0	785.7	534.3	1440.0
pistachio			slivered	-	-	-	-
rose petal				142.4	0.0	31.68	0.8
white sugar	2	cups		387.0	99.98	0.0	0.0
honey	1	tablespoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
rose water	1 1/2	1/2		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.