Strumica baklava
Here I am running again, such is my period, but it has taken longer, just ... Now I want to give you this recipe for our baklava, old-fashioned, and if you have time, twist the crust, it will be real ... , I get something, something at the old glory like this baklava that I published a long time ago ... It is simple, but it has a wonderful taste that comes from the spices sax or mastic. I recommend my baklava, you won't regret it ... Here on this link you can find a little more about this delicacy of ours .... https: //www.vesnarohrrecepti.com/mk/desert/starinska-strumicka-baklava/Kad osetim griz i sax I go back to my childhood, when everyone was together, big families, sweethearts, when baklava was rolled on that little round table or blue as they say here, for Christmas, for Christmas Eve, for the New Year, for a wedding, for moving in to a new home ... Nothing without baklava :) Then and now ...
Preparation steps
- First prepare the walnuts, cut them thin and long.
- Fry the semolina, until it starts to smell nice, and when it cools down, add the vanilla and sax that you previously beat in the oven. You need a few grains.
- Oil tray no. 32 and prepare the crust. Put the first crust in a baking tray. Now sprinkle each crust with oil, put semolina, put plus nuts on every third. Now it also depends on what kind of bark you have, mine were 12 then, so I have to be different ... You make classics. It is important that the upper and lower bark do not have nuts, so it is easier to cut.
- Cut the baklava with a star in the middle, that's a real masterpiece ... Melt the butter or margarine and pour the baklava. Usually when it is fasting, it is made with margarine, but it is better with butter ...
- Bake it covered, for about an hour, it is important that it does not turn black, it should be golden.
- When cool, store the sherbet, add water to cover the sugar one to two fingers. When it is almost done, to pull the thread from the spoon, add vanilla and lemon and slowly pour the baklava. It should be loose, the kind that people like the most. Well, I'm one of those people who likes soft baklava, so that's it ... I don't like crunchy at all, when it explodes on everything, I don't like it at all ... That's why I don't like Swiss croissants, the air is full, the wind blows as I say, and nothing in the mouth ... But that flowability is very important, so most people think that it must be respected. Now for those who are like me, pour the baklava twice, let the sherbet stay a little more watery, that's it, when it is not very thick, the baklava will be soft ... Tastes are not debated, so you make it to your liking :)
- And enjoy! Baklava has a unique taste! Happy holidays :)
Serving
One or two samsi are served (samsii is the singular, and samsi is the plural, a piece of baklava :)) It is served as any sherbet dessert, with a glass of water if it is at home ... At weddings, weddings, the same is served classically, only you should wash your hands after that, because there is nothing sweeter than eating baklava with your hands ... I adore this baklava and I must emphasize that I admire all baklava, but I have remained faithful to my baklava and I have never, ever made anything other than this divota and sarlii, which is actually just different in shape ... Wonderful :)
