Of all the sweet and honey-kissed desserts, baklava is hands-down my favorite. My first memory of it comes from my time as a student in Madison, WI, where I was a frequent visitor to Mediterranean Cafe, a cozy, tapestry-draped hideaway that serves falafel platters, moussaka, pasticcio, burekas and more. Lunch at “Med Cafe” was never complete without baklava, a flaky, nutty sweet treat for just 75 cents–pistachio, cashew or walnut.
In July, I finally went back to Mediterranean Cafe since leaving Madison four years ago. I ordered the falafel sandwich, which they wrap several times with a thin pita (like lavash), and a slice of pistachio baklava for dessert. On my way out, I thanked Faycal, the owner, who, every day, cooks his Algerian specialties right there behind the counter. “Where have you been?” he asked.
With that, I told him I’ve been on the other side of the country, trying to re-create his cinnamon-eggplant moussaka and pistachio baklava. He told me to call him up if I needed help–an offer I’ll never forget.
Of all the Med Cafe dishes I’ve tried to imitate, I’ve had the most success with baklava. Maybe it has something to do with the fact that cinnamon and cardamom-spiced nuts covered with honey syrup never tastes wrong. With Rosh Hashanah just around the corner, it’s the perfect time to share this sweet, honey-drenched dessert.
My recipe is unique because it’s made with neither refined sugar nor butter. For Rosh Hashanah, I wanted to use only honey and avoid dairy products so as to make it pareve. Next time, I’ll try replacing honey with silan, or date syrup, for deeper flavor.
When is Rosh Hashanah 2018? Click here to find out!
Don’t be afraid of phyllo dough! Here are some tips:
Phyllo dough is found in the frozen food section, near pie crusts and puff pastry. Buy it, freeze it, and take out of the freezer by placing in the fridge a day before you plan to use it.
When you’re ready to use it, take the phyllo dough out of the box, unroll it, and place on the plastic sheet that comes wrapped around the dough. Place a dampened paper towel on top to prevent the baklava from drying out.
It’s OK if your phyllo sheets tear or break. You won’t be able to tell in the end. Just piece them back together like puzzle pieces and lightly brush with oil.
Your phyllo dough will likely be wider than the pan. Just fold over the long edge and brush with oil. Do this on different sides, alternating, so that the phyllo sheets stack evenly atop one another.
The post Baklava with Honey and Cardamom Recipe appeared first on My Jewish Learning.
