Baklava and . . . ?

[M.Kaplan]

Greek Vinsanto.

[Larry_P]

@Patrick Friel

@Larry P

@Patrick Friel

Timely comments, gents. I’ve got some mixed “Damascus” style baklava from a bakery here in the Bay Area;

Care to share which bakery? On the bloodlines, my grandma was 100% Lebanese. I miss her and her Baklava.
BTW I 3rd the Sauternes.

Diamond Bakery. I’ve seen their delights in various Middle Eastern/Persian grocery stores in Silicon Valley. They are somewhere in the East Bay and distribute all over the Bay Area.

Interesting…

Diamond Bakery - Fremont, CA

This business does mostly wholesale, but will sell to individuals if you come to there place. Its so fresh, and soo good, when u directly buy form their location. He was so sweet and gave me an amazing price on a big box of baklava. and if you directly buy from him, even a small box of baklava, it will be so much cheaper and fresh. Very honest, good people. Amazing customer service. open from 9am to 5:30 mon-thrus, and different hours on firday.

[Patrick_Friel]

Years ago a local magazine did a piece on Diamond. I believe it’s owned and run by a Syrian guy and his Japanese wife. Combining Syrian/Lebanese style baklava with Japanese efficiency and attention to detail.

[p_raghib]

Baklava is so sweet my first and second choice would be champagne.

[BuffaloLou_Saad]

@Nick Gangas

@Bob Wood

@Nick Gangas

Ha. Now that you declared you’re blood lines all is forgiven. You of course are correct. I was trying to be funny but couldn’t think of any diabetes meds. Of course I hate Baklava from Greece and much prefer the Arabic version using pistachios and simple syrup. Whenever I’ve had employees of middle eastern descent I always manage to beg for some after Ramadan ended. I do agree the Metaxa would go great though.

I got my recipe from my aunt, Eleftheria Iatropoulos. Her two sisters, Helen (my mother) and Katarina never did catch on. Simple syrup, lemon, honey, cinnamon, walnuts, butter, filo. Divine.

My mom’s is pure honey. Too rich for my blood.

I’m Lebanese. In the recipe my family uses, we use pure honey (no simple syrup) and a touch (very, very, little) rose water. Gives the baklava (we say bat-lay-wah) that unique Middle Eastern taste. Walnuts or pistachios, but usually walnuts as they’re not as rich.

[Nick_Gangas]

Maybe a regional difference ? The version I described were made by two Lebanese women.

[M.Kaplan]

@BuffaloLou Saad

…I’m Lebanese. In the recipe my family uses, we use pure honey (no simple syrup) and a touch (very, very, little) rose water. Gives the baklava (we say bat-lay-wah) that unique Middle Eastern taste. Walnuts or pistachios, but usually walnuts as they’re not as rich.

This is very close to the recipe my wife’s family uses. They lived in Turkey for over 400 years after being kicked out of Spain during the Inquisition. They most often use walnuts.