Pistachio Baklava

Ziyâd YılmazChef

Ingredjenti

• Pasta filo
  250 grams
• Finely chopped Aleppo pistachios
  2 cups
• Melted ghee
  200 grams
• Zokkor
  2 cups
• Ilma
  0.5 cups
• Zest ta' lemun
  1 teaspoon
• Ġuħ ta' lewż
  1 tablespoon

Passi

1. 1

   In a pot, combine water and sugar and stir well, then leave on medium heat until it boils. Add the lemon zest and juice, let it simmer for a quarter of an hour, then remove from heat.

   Għodda meħtieġa:

   Kazzola

   15 min
2. 2

   Roll out the layers of baklava dough, then place a metal skewer in the middle of the dough horizontally. Fold the baklava layer and place 2 tablespoons of Aleppo pistachios on it. Roll the dough around the skewer into thin rolls, then remove the skewer and repeat the process until all the baklava layers are used.

   Għodda meħtieġa:

   🍳

   Rolling Pin

   20 min
3. 3

   Cut the baklava rolls into pieces about 4 cm long or as desired.

   5 min
4. 4

   Place the baklava in a greased baking sheet, then put it in a preheated oven at 160 degrees for half an hour until it turns golden.

   Għodda meħtieġa:

   Tegħlija tal-forn

   30 min
5. 5

   Pour the syrup over it, place it on a serving plate, sprinkle with Aleppo pistachios, and serve.

   5 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Pasta filogħal kull 100g

Enerġija250 kcal

Proteini8 g

Xaħam Totali10 g

Karboidrati35 g

Fibri Dietetiċi2 g

Zokkor Totali1 g

Zokkorgħal kull 100g

Enerġija387 kcal

Karboidrati100 g

Zokkor Totali100 g

Ilmagħal kull 100g

Ilma100 g

Zest ta' lemungħal kull 100g

Enerġija30 kcal

Proteini1 g

Xaħam Totali0.3 g

Karboidrati10 g

Fibri Dietetiċi3 g

Zokkor Totali2 g

Ġuħ ta' lewżgħal kull 100g

Enerġija20 kcal

Proteini0.1 g

Karboidrati5 g

Zokkor Totali1 g

Ilma94 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags