Baklava

Greeting Cards

Size:
$2.40
taiche

Ula, Turkey

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Sizing Information

Small Greeting Card Large Greeting Card Postcard
4" x 6" 5" x 7.5" 4" x 6"

Features

  • Custom printed for pretty much every special thing there is
  • Digitally printed cards on heavyweight stock
  • Uncoated blank interior provides a superior writing surface
  • Each card comes with a kraft envelope for mailing or gifting

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Artist's Description

The History of Baklava
THE ORIGIN:
Like the origins of most recipes that came from Old Countries to enrich the dinner tables of the Americas, the exact origin of baklava is also something hard to put the finger on because every ethnic group whose ancestry goes back to the Middle East has a claim of their own on this scrumptious pastry.
It is widely believed however, that the Assyrians at around 8th century B.C. were the first people who 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.
In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: “I am not rich enough to eat baklava and boerek every day”.
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*My Images Do Not Belong To The Public Domain. All images are copyright © taiche. All Rights Reserved. Copying, altering, displaying or redistribution of any of these images without written permission from the artist is strictly prohibited

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Courtesy Kitchen Project
Ingredients:
a.. 500 grams of filo pastry
b.. 300 grams of unsalted butter (melted)
c.. 2 cups chopped walnuts or pistachio nuts
Syrup:

a.. 500 grams of sugar
b.. 1/2 litre of water
c.. Juice of 1/2 lemon

a.. 500 grams of sugar
b.. 1/2 litre of water
c.. Juice of 1/2 lemon1- Preheat the owen to 180 deg.celsius (350 deg.fahr) and grease a 25 × 30 cm baking dish.
2- Brush dish with melted butter.
3- Place one sheet of filo pastry in bottom of dish and brush with melted butter.
4- Place another sheet of pastry and brush the top with melted butter.
5- Continue this until you use half of the filo pastry.
6- Sprinkle with chopped nuts.
7- Place the remaining layers of filo pastry, brushing each one with melted butter.
8- Brush the top with melted butter and cut into diamond shapes.
9- Bake until golden.
10- To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly.
11- Let simmer for 15 minutes.
12- Pour hot syrup over cooled baklava.
13- Allow to cool and absorb syrup before serving.

Artwork Comments

  • sandra22
  • Rita  H. Ireland
  • Eyal Nahmias
  • Diane Arndt
  • Wayne Cook
  • LorenaLo
  • Jeff  Burns
  • Helen Phillips
  • Melzo318
  • Kutay Photography
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