Assyrian Baklava

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Baklava is widely associated with Greece, but believe it or not, us Assyrians were the first people to layer nuts with flat bread and honey back in the 8th century B.C. Greek sea merchants discovered this decadent treat as they were traveling to Mesopotamia, and took the recipe back to Athens.

There are as many regional recipes for this delight as there are ways to pronounce it, but this is my family’s version. Passed from my Granny to my mum, who has adapted it and actually worked out the measurements rather than adding a dash or this and pinch or that, this recipe is very close to my heart. So much so in fact that I’m almost reluctant to share it! It’s a taste of home, a taste of my childhood and a taste of my heritage.  Make it with passion and eat it with love.

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Four generations of the Assyrian side of the family. Granny, mum, me and my daughter a few years ago.

You’ll need:
1 packet of filo pastry (6 large sheets)
4oz butter
8oz crushed pistachio nuts (walnuts or almonds work well too)
4oz brown sugar
1 level tsp green cardamom seeds crushed

For the sauce:
2oz dark sugar
2oz honey
Juice of one lemon
2 tablespoons rose water
1 level tsp crushed green cardamom seeds

Melt the butter. Brush an oblong cake tin with butter before laying one of the filo sheets on top folding any excess back on itself. Brush this with butter and add a second and third brushing each with the butter.

Mix the pistachio nuts, 4oz brown sugar and a teaspoon of crushed cardamom together and sprinkle over the filo sheets. Layer up the remaining filo sheets on top of the nut mixture brushing each with butter as you go, except the top one (brushing it with butter will make it brown too fast when baking).

Cut the baklava into diamonds before baking at 160oC for about 30 minutes.

Whilst it’s baking, make the sauce by heating all the other ingredients in a saucepan until it boils, stiring continuously. Allow it to cool before pouring over the baklava. Enjoy with a cup of coffee.

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