Eid baklava
Why is her name Eid? Well, he made several types of baklava and my husband was never satisfied, he was missing something, so I started to take this away, put more of it and that's how this baklava came to be. days you can and others, and so this name came into being. Some of you when looking at the pictures asked for a recipe, so I'm posting. For all of you who asked and you read if you want.
Preparation steps
- Mix walnuts (both ground and chopped), semolina and 5 teaspoons of sugar well
- Melt the margarine, along with the oil
- Separate the 8 crusts on the sides
- Spread the pan well and arrange 4 crusts (of the 8 you separated), spray each crust with a mixture of oil and margarine. Sprinkle the fourth crust well with walnut filling.
- Then re-arrange 2 crusts, sprinkle each one a little with margarine and oil.
- When arranging the crust, press lightly to bring the crust and filling together
- Top with the other 4 crusts, which you also need to sprinkle with oil and margarine
- Cut the baklava into diamonds, and pour the rest of the margarine and oil over it. The back crust should be completely greased.
- Bake in a preheated oven at 180 `C for about an hour.
- Drizzle hot baklava with cold agave
- You can cook agda before arranging the baklava and it will cool down while you prepare and bake the baklava. Cook the agda by putting slices of lemon at the beginning of cooking.
- When you pour the baklava with agave, cover it and leave it for at least 12 hours to absorb the agave, I leave it for 24 hours.
- Good apetite
