Hello everyone today is mothers day happy mothers day moms ,stepmoms, new moms, proud moms and all moms.
Today we are going to Armenia. Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.
The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally used cracked wheat (bulgur) in preference to maize and rice. The flavor of the food relies on the quality and freshness of the ingredients rather than on excessive use of spices.
BAKLAVA
is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia.
Ingredients
2 h 36 servings 201 cals
Today we are going to Armenia. Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.
The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally used cracked wheat (bulgur) in preference to maize and rice. The flavor of the food relies on the quality and freshness of the ingredients rather than on excessive use of spices.
BAKLAVA
is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia.
Ingredients
2 h 36 servings 201 cals
- 1 pound chopped nuts
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package phyllo dough
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
Directions
Prep30 m
Cook50 m
Ready In 2 h
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Toss together cinnamon and nuts.
- Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
- Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top.
- Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
- Bake in preheated oven until golden brown and crisp, about 50 minutes.
- While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.
- Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
- Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Mmmm doesnt it look delicious have a go try something new and as always have a chilled day from the Viking.
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