A katera zna turško-pistacijeve baklave
Puncam z MONa (Majč31, Jovančici, pa še kateri, pa sebi seveda;))
bi rada naredila veselje, pa ne poznam čist nobenega Turka.
Da bi prevedel tole: http://72.14.235.104/search?q=cache:QO1OR6_5IAkJ:www.kenthaber.com/IlDetay.aspx%3FID%3D1351+gaziantep+baklava&hl=sl&ct=clnk&cd=3
Tukaj razrešimo vse, bomo pa ja še en recept vrgle iz turščine v slovenščino, no. Tista, ki nam zrihta prevod, pa predlagam, da dobi pleh Jovankine baklave za nagrado;)
Saj bi svojo, pa nimam roke za estetiko sladic:))
Evo, sem nasla recept v knjigi “Turkish cookery” – spominek iz popotovanja.
Seveda je v anglescini – prevajajte same:
250 gr flour
2 eggs
1 teaspoon olive oil
200 gr starch
1 glass melted margarine
1,5 glasses ground walnuts or pistachio nuts
3 glasses sugar
juice of 1/2 lemon
Sift the flour. Make a hollow in the middle. ut the eggs, salt and 1/5 glass of water. mix well and knead for 15minutes. Cover with a damp cloth and leave for half an hour.
Spread the olive oil over the dough. Knead it again for 15 minutes. Cut into 8 equalpieces and sprinkle each one with strarch.
With a rolling pin, roll them out one by one, to make 15 cm disc; sprinkle each one with starch and put them one one on op of the other. Let stand for 15-20 minutes.
Roll them out again, keeping them together, to make a bigger disc. Seperate each layer of dough, sprinkle with starch, and roll them out with a thin rolling pin (Oklava), to make the sheets as thin as possible (almoust transparent).
Put the dougs on the top of the other and cut them exactly the same size as the baking pan.
Brush the pan with melted margarine. Place 4 layers of dough, brushing each one with margarine. Spread ground walnits or pistachio nuts. Place the remaining 4 layers of dough, brushing each one with margarine. Cutthrought the bottom into 4-5 cm rectangular or triangular pieces. Bake them in medium hot over for 1 hour, until they are golden brown.
Meanwhile, put the suger and lemon juice in a saucepan with 2 glasses of wather. Boil on medium heath stirring constantly. Let simmer for 15 minutes.
Take the pan out of the oven. Let cool for 10 minutes. Lightly brush with margarine. Pour the syrup over little by little, so that it absorbers the syrup entirely.
Let cool before serving.
tu najdete recept za baklavo s pistacijami v hrvaškem jeziku, če kaj pomaga
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