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Baklava

Reviewed: Mar. 20, 2011
I am originally Egyptian, and I made baklava for many years. As i tried many times to perfect Baklava making ; I have some suggestions, to make a good sugar syrup squeeze 1/2 a lemon into the water-sugar before boiling, make the sugar syrup the night before and let it cool. Add half of the syrup to the baklava first, then wait and test it, add more if needed. Also, before baking drizzle some honey from the bottle directly to the nuts between the layes in the middle part of the Baklava. In this case cut the baklava half way , as one reader suggests, so the honey does not escape to the bottom and burn. Add 1/4 tea spoon of ground cloves to the nut mixture, it gives the real greek flavor. These changes help me to make a goog tasty baklava
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