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Saturday, April 28, 2012

Baklava Oh! SemMM..... Keranamu Abang Amin


Assalammualaikum... selamat petang blogger baru dan lama.. terima kasih kerana sudi singgah dapurku yang ala-ala giteww ni kan... Okay kepada yang telah meninggalkan jejak tu.. Insyallah akaN ku susul kemudian nanti.. sekarang ni agak busy sedikit.. dok mengemas dan menyediakan persiapan Abang Amin yang akan berangkat ke PLKN tidak lama lagi tu.. huk huk... hati ni sedih.. tapi masih terkawal.. ahakz!


Baklava ni adalah salah satu Fav no 1 Abang Amin... walaupun bukan dari resipi nenek moyang dia.. tapi sejak pertama kali i buat baklava ni... wahhh dialah yang no 1 paling suka! dah banyak kali dia bertanya.. "Mom.. petang ni ada baklava kan kan??" setiap hari HOKEY!!! tidak ku layan huahuahua... bukannya susah sangat pon! mudah aje.. tapi leceh ler sikit... nak menyapu, melapis urghh... i memang jenis tak kuasa giteww... nak nak bila tengah sibuk macam ni.. so bila Abang Amin dah nak berangkat tu.. maka merajinkan ler diri ni membikin... Baklava Oh! SemMM bak kata Abang Amin...


Baklava ni menggunakan kulit Fillo Pastry... so memang khas untuk membuat baklava.. jangan memandai nak ko tukarkan dengan kulit popiah ekk... tu namanya bukan Baklava.. kerana resipe Baklava ini adalah resipe antik! sudah ada sejak abad ke 8!!! ko bayangkan... telah menjadi hidangan orang kaya-kaya sejak abad ke 19! hah! tu dia.. "I'm not rich to eat baklava everyday" tu dia ayat orang miskin dulu-dulu... *omputeh bukan orang kita* kisahnya... kita makan ubi rebus tak pulak kecoh ekk... hehhehe

*Credits to Google* 

REGIONAL INTERACTIONS: 

The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava. It mesmerized their taste buds. They brought the recipe to Athens. The Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in the Greek language. In a relatively short time, in every kitchen of wealthy households in the region, trays of baklava were being baked for all kinds of special occasions from the 3rd Century B.C. onwards. The Armenians, as their Kingdom was located on ancient Spice and Silk Routes, integrated for the first time the cinnamon and cloves into the texture of baklava. The Arabs introduced the rose-water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders. To the north of its birthplace, baklava was being baked and served in the palaces of the ancient Persian kingdom. To the west, it was baked in the kitchens of the wealthy Roman mansions, and then in the kitchens of the Byzantine Empire until the fall of the latter in 1453 A.D.

THE PERFECTION:

In the 15th Century A.D., the Ottomans invaded Constantinople to the west, and they also expanded their eastern territories to cover most of ancient Assyrian lands and the entire Armenian Kingdom. The Byzanthion Empire came to an end, and in the east Persian Kingdom lost its western provinces to the invaders. For four hundred years from 16th Century on, until the decline of Ottoman Empire in 19th Century, the kitchens of Imperial Ottoman Palace in Constantinople became the ultimate culinary hub of the empire.

The artisans and craftsmen of all Guilds, the bakers, cooks and pastry chefs who worked in the Ottoman palaces, at the mansions of Pashas and Viziers, and at Provincial Governor (Vali) residences etc., had to be recruited from various ethnic groups that composed the empire. Armenian, Greek, Persian, Egyptian, Assyrian and occasionally Serbian, Hungarian or even French chefs were brought to Constantinople, to be employed at the kitchens of the wealthy. These chefs contributed enormously to the interaction and to the refinement of the art of cooking and pastry-making of an Empire that covered a vast region to include the Balkans, Greece, Bulgaria, Yugoslavia, Persia, Armenia, Iraq and entire Mesopotamia, Palestine, Egypt, North Africa and the Mediterranean and Aegean islands. Towards the end of 19th Century, small pastry-shops started to appear in Constantinople and in major Provincial capitals, to cater the middle class, but the Ottoman Palace have always remained the top culinary "academy" of the Empire, until its end in 1923.
Here, we must mention that there's a special reason for baklava being the top choice of pastry for the Turkish Sultans with their large Harems, as well as for the wealthy and their families. Two principal ingredients, the pistachio and honey, were believed to be aphrodisiacs when taken regularly. Certain spices that were added to baklava, have also helped to fine-tune and to augment the aphrodisiac characteristics of the pastry, depending on male or female consumer. Cinnamon for females, and cardamom for males and cloves for both sexes.
From 18th century on, there was nothing much to add to baklava's already perfectioned taste and texture. There were however, some cosmetic modifications in shaping and in the presentation of baklava on a baking tray (called Sini). The Phyllo dough (called Youfka) which was traditionally layered and cut into squares or triangles, were given a "French touch" in late 18th century. As the Empire began opening itself to Western cultural (and culinary) influences, the General manager (Kahyabasi) of the Imperial Kitchen didn't miss the opportunity to hire Monsieur Guillaume, a former pastry chef of Marie Antoinette, who in exile at the Ottoman Turkish Palace after learning how to bake baklava, created the "dome" technique of cutting and folding of the baklava squares which was named "Baklava Francaise" (Frenk Baklavasi) after the nationality of its creator.



Setelah di baca sejarah Baklava tu hah! dah jom! meh kita membikin dessert orang kaya-kaya zaman dulu.. hangoor mintak-mintak bila kita bikin baklava ni selalu.. mudah-mudahan satu hari nanti ALLAH SWT murahkan rezeki kita... tak kaya pun tak apalah.. janji... Va! Va! Va! Amin..... :))

Baklava Oh! SemMM..
 Keranamu Abang Amin


1 peket Fillo Pastry


dengan loyang 30cm x 20cm
yang leceh tu.. nak kena memotong kulit fillo yang tipis setipis kulit bawang peh! Oh! Semm... betull lahh.. huargghhh..


150 gm mentega cair untuk sapuan tiap helai Fillo Pastry tuu..


100 gm pistachio & 100 gm walnut cincang kasar


Untuk curahan @ syrup di atasnya : 200 gm gula kastor +200 ml air + 5 sudu besar madu + 1 batang kulit kayu manis = masak sehingga gula larut dan agak pekat, ketepikan


Mula-mula sekali... sapukan mentega cair di dalam loyang...
ambil sehelai fillo pastry dan potong ikut saiz loyang...
sapukan dengan mentega cair...
lakukan begitu sehingga ke lapisan yang ke 8...
taburkan dengan kacang pistachio dan walnut...
lapiskan sekeping dan sapukan dengan mentega cair...
dan lapiskan dan sapukan dengan mentega cair sehingga lapisan yang ke 4.. dan ulang sehingga habis... 
sehinggalah menjadi lapisan yang tebal...
**berpandukan gambar di atas*

sapukan mentega cair di atasnya.
potong seperti gambar di atas tu..
bakar dengan suhu oven 180'C selama 30-35 minit..mengikut ketebalan lapisan... kalau tebal lebih lama lagi yaa...


setelah masak dan keperangan dan garing seperti gambar di atas tu.....


tuangkan dengan syrup kita tadi tu.. masa menuang tu..sebaik sahaja keluar dari oven.... panas! panas! gitewww
nanti bunyi dia so crispy gituuu.. kretis.. kretis gitewwww.... wahhh... << mulot nganga luas sikit...


tuang syrup tu mesti rata setiap keping tau...

TARRAAA!!!!

Baklava Oh! SemMM..
 Keranamu Abang Amin



Baunya.... perghh... OH! SEmmmm.....


Rasanya.... Oh! SEMMMM....


lemak, manis, harum, E.N.A.K!!! <<< sila mengeja ketika membaca...


"Aemir tak boleh... Baklava Oh! Semm ni Momma buat untuk Amin..."

Abang Aemir apa ada kisah! bukan kedengor.. tengah menghafal tu.. dengan telinga tersumbat hhahahaha...


Baklava Oh! SeMMM..... kata Abang Amin... dia pesan suruh you all cuba.. pastu bagi dia seloyang ahakz!


Tu... Oh! Semm.. ke takk??? hidung kembang... mata terbeliak... mulut kembong! penuh dengan baklava...
hanya kerana.... Baklava Oh! Semm.... ingat tu.. Abang Amin pesan.. jangan lupa try!


Selamat bersantai hujung minggu teman.. take care and smile always..:))

TATA!!



13 comments:

Bicara Kak Noor said...

Sha, kali ni memang teruja betoii lah kak noor nak buat baklava tu tapi ade ke fillo pastry tu diBrunei yg kecik molek ni aduiii,kak Noor mmg suka makan ni kalau anak2 balik dari UK pasti ni je akak pesan itu pun diaorang beli kat harrods yg mahal giler tu tpi dek kerna mama nya suka beli lah jugak si anak hehee kalau tak dpt fillo pastry tu disini tatau lah kena guna kulit popia lah opppsss haha nnti chef marah TIDAK!!!

kak rus said...

Salam Ukhwah dan Salam Kenal daripada kak rus.....Baklava memang sedap....sedap memang sedap.... tapi tak tahan kak rus dengan rasa manisnya.Kalau dikurangkan gulanya jawabnya tak jadilah Baklava.

gerhana luka said...

Oh! SemMM... tergoda you, tak pernah makan tapi tau mesti sedap baklava tu. Terbeliak mata ni tengok baklava Kak Sha tu, selalu tengok kat chanel 703 & 707 orang Turki suka buat manisan ni kan.
Bestnya Abang Amin dapat makan baklava yg Oh! SemMM dari Mommanya ye...

Shahriah Abdullah Novelis said...

SAlam Kak Noor Taiko lama hehhee.. sekali dah makan nak lagi dan lagi kan kan...

tadi dah balas komen di FB.. jadi kak Noor jangan lupa cari Fillo Pastry dan bukan kulit popiah hehee...

Cayang Kak Noor... muahhh :))

Shahriah Abdullah Novelis said...

SAlam Ukwah Kak Rus...:))

Betul tu kak Rus.. kalau kurangkan manisnya dah jadi lempeng hehhehe...

Tq sudi singgah ya kak Rus.. :))

Shahriah Abdullah Novelis said...

Gerhana Luka.. memang oh! Semm... hehee... memang betul.. oh! Semm... mudah aje tu.. jangan lupa cuba tau.. abang amin kirim salam Oh! Semm... :)))

ogyep yummy mellow said...

Dah termuncung dah mulut anak bujang tu... sedap bangat lah tu... memang sedapppp kan Kak Sha... Ada lagi kah bersisa....

anymz said...

salam sha,sudah pasti akak angkut resepi ni..memang dah lama teringin nak buat..

oooo abg amin pun nak ke PLKN ya..anak bujang akak yang kelima tu pun nak ke PLKN..tapi dia minta tangguh ke thn depan sbb nak fokus utk masuk matrik 28 mei ini nanti..suruh masuk sekejap lepas tu keluarkan balik takmo pulak dia..tak adventure lah masuk kejap2 ni katanya...isshhhh..byk songeh..hehe

dapurCikWan said...

baklava..bila la boleh buat tu....haih......

Qasey Honey said...

asslm Kak Sha mucukkkkk2...hihi...1st time kak..QH tau makanan ni...jakun kejap...mcm mne la yer rasanya menu org kaya tu...nk kena carik la lps ni pastry tu...agak kt mne yer ade...cold storage ade x ekk...kak Sha...QH nk kaut yer resepi org kaya ni...hehhe

ibundo said...

salam sha. terima kasih sebab singgah dapur bundo. seronok berkenalan dengan orang popular ni hehe..
bundo bawak balik resepi ye.

ummiaisyah said...

oh kak Sha..kt sini xde jual le mende tu...kena tunggu g supermaket besor2 br jumpa...x sabo nk jd org kaya!

Diana @ Melley Mey said...

Anak akak terpilih mengikui prgm PLKN tu yer... Anak diana pun dah lepas dah.. dia kena sesi pertama ari tu.. mulanya tu mmg sedih dan risau tp bila dan 2 - 3 minggu berada kat sana pasti semuanya akan seronok nnt... mcm tema kat PLKN papar kata " datang dengan paksaan.. pulang dengan kenangan.. " ^_^..

ermm.. resipi nie mmg nampak menarik ler akak... menarik + nampak sedap tau... :)

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