My grandmother used to make these and I lost the recipe years ago...I am SO happy to have found this again, they are a great snack any time of year!! Thanks Bschaffler!!

Reviewed On: Nov. 12, 2009

WOW!! I don't care WHERE Baklava is originally from, it's prevalent all over the Mediterranean and Middle East...I wanted to learn to make Baklava for my husband, this recipe is IT! It is so easy-time consuming, esp my first time- but well worth it. I followed the recipe exactly except I folded over the sheets instead of cutting them in half. At the beginning I was buttering in between EVERY single half-sheet, but then I got nervous I read the directions wrong and switched to every 2 half-sheets. I don't think it made a big difference. I didn't even let the Baklava cool completely before I poured the syrup on. I did that right before bed and waited to try a piece til this morning, HEAVEN! Thanks Mtclross87, what a great recipe!

Reviewed On: Sep. 20, 2009

I didn't have time to marinate the chicken for 9 hours (just about an hour) so I cut it up into pieces and then cooked it in a pan with the marinade. Then removed the chicken and reduced the sauce. Served with zucchini & parmesan. TASTY! I will cut the salt next time as it was a bit too salty for us.

Reviewed On: Apr. 21, 2009