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I learned this baklava from my brother, Mehrzad :))) I have prepared it about 10 times in my life and although the taste is reprehensible, I can say that he prepares it better :))) I highly recommend it heart - and if you cook it, I think you should send some pieces to the editorial office. Not the other way around, but I have to see if it turns out better than his. I volunteer for the tasting :)))

    • Pie sheets - 1 pack
    • Ground walnut kernels - about 300 g
    • Powdered sugar - 3 tbsp
    • Ground cardamom - ½ teaspoon
    • Ground cinnamon - 1 teaspoon
    • Ground allspice - ½ teaspoon
    • Nutmeg - ¼ teaspoon
    • Qualitative butter - 200 g
    • Sunflower oil - 1 tbsp
    For syrup:
    • Old - 600 g
    • Water - 400 ml
    • Rose water - 4 tbsp
    • Lemon juice (without pulp) - 1-2 tablespoons

Servings: 18

Preparation time: less than 120 minutes


  • Mix the sugar with water and put it on the stove over medium heat;

  • Bring to a boil until it turns into a syrup;

  • Turn off the heat and then add the rose water and lemon juice;

  • Take a baking tray about 5 cm deep and grease it with sunflower oil;

  • Temper the butter at Bain Marie;

  • Place one sheet of pie in a row in the pan, and grease it with melted butter (using a brush);

  • Repeat the process until the 7th sheet;

  • Add over the ground walnut kernel, allspice, nutmeg and cinnamon;

  • Add over a sheet of pie greased with melted butter on both sides;

  • Repeat the process until the pie sheets are exhausted;

  • Cut them into whatever shape you want (rhombus, square, etc.);

  • Put the tray in the preheated oven at 180 degrees for about 20-25 minutes;

  • Take it out of the oven and leave it to cool for about 5 minutes and then put the syrup over it;

  • Let it soak for about 60-90 minutes;

  • Serve with crushed pistachios;

    Good appetite !