Mesmerizing the taste buds

If you are serving a “Big Fat Greek Lunch” (see yesterday’s blog) – you have to have Baklava for dessert!

Don’t you?

Of course!

So I set out on a quest for a baklava recipe. Turns out Uncle Google had several recipes just waitin for me to try.

To be honest, I was nervous about attempting something so mysterious, but it’s EASY….(time consuming….but EASY!)


My RECIPE directs you to start out with a pound of finely chopped walnuts and some cinnamon.

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AND a package of phyllo dough. (Can you see how THIN these sheets of dough are? You can see through them!)

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Alright, here’s a quick summary of the recipe.

Brush some melted butter on the sheet of dough

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Sprinkle on some of the nuts and cinnamon mixture and repeat….

And repeat…..

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And repeat….

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Seriously, you repeat for like 40 layers!

Then you cut it into fancy little diamond shapes.

THEN you bake it. (Funny, huh? Cut it before baking?)

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The minute it comes out of the oven you drizzle on a warm honey, sugar syrup….

…as Emeril would say: “Oh YA, Babe!”

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Then you try really hard not to nibble as you let them cool….

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But the minute they are cool, you can start to eat AND EAT, and EAT, and EAT!

(Repeat THAT about 40 times….!)

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“At around 8th century B.C. the Assyrians put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century. The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava. It mesmerized their taste buds and has been known as a Greek delicacy ever since.”

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