Hi Refika. Just had a really cool experience that I want to share with you. I am on holiday in the Seychelles with my husband and we met three other couples on the beach who we had lunch with today. The table included Turkish, French, German, Swiss, and American citizens. I mentioned to the Turkish lady how much I enjoy watching your shows on RUclips. She loves them as well and the German lady also watches your videos. Thought you would appreciate that your videos were being discussed and appreciated in such an international fashion. So nice that we all have you in common. Thanks for continuing to put out high quality content where your enthusiasm shines through. Looking forward to more great videos!
I was adopted into a Lebanese family. Thank God for that. I grew up eating Baklava, Rolled grape leaves, kibbi, tabouli, stuffed squash. ....my family/cousins still make all the favorite dishes. When other kids in my school brought peanut butter and jelly or balogna sandwiches to school, I brought kibbi and grape leaves! lol
Unfortunately the diet on most European and America is so poor. They only look at Middle-east as terrorist and never get to know the down to earth life and unbelievable rich food and life style they have.
1st, Refika, I don't know anything of when you were thinner but today, you are far better looking than Jackie Kennedy was 2nd, "Serbet" is a genuinely Turkish word existing in the Greek language too meaning "Extremely sweet sirope" or "Extremely sweet substance" 3rd, "Fyllo" is a genuinely Greek word existing in the Turkish language too which in Greek means "Plant leaf" which is usualy thin in most of plants; that's why the thin layers of the fyllo are called like that and finally 4th but not least, I LOVE BAKLAVA!!! THERE'S NO WAY TO THANK YOU REFIKA FOR SHARING THIS RECIPE!!!!!!!!
Tried this recipe and it turned out perfect. However because of my Iranian heritage I made two changes to give it a more Iranian flavor. 1) added a tablespoon of rose water in the simple syrup and 2) added a tablespoon of ground cardamom to the chopped pistachio. You recipes are great, you explain things well and you make it all fun. ❤
I feel like crying.In Greece we make baklava with walnuts or a mix with almonds but it can (Never!) be compared with pistachio baklava.I love everything pistachio and pistachio baklava is one of my all time favourite desserts.Thank you for this recipe Refika and your team.
most of Greeks come and visit İstanbul. so may be you can come to istanbul and eat Baklava with Pistachio. the famous trademark is GÜLLÜOĞLU. dont forget the name. it is located in karaköy in istanbul (karaköy is located under the Galata Tower)
@@lunarbike Of course we visit Istanbul.It’s a favourite travel destination of ours.Many friends and family members have already visited and it’s a dream of mine to come one day.I already check the brand you suggested.Tesekkürler my friend.🤍
Turkish people make baklava with walnuts also, there are many different ways that it's made in Turkey, which I am sure is the same in Greece as we pretty much eat the same food.
@@Ebuje1 Yes we do share the same food indeed.Here you can find pistachio baklava but not in every pastry shop.It’s not that common.In Athens there are many places that are making politico baklava as we call it.Which means from the town (We refer to Istanbul as the town).And yes we do have many different types of baklava as well but the Turkish ones are on another lever.
@@IOANNA333 I see, I live in Australia so I am not familiar with the type of baklava sold overseas only the type of baklava that is common with Turkish culture. 🙂 when I visited Izmir last they sold mostly the walnut baklava but I must admit it has been many years.
I love the recipes. I love Refika's presentation. I love the spirit of this team together! But what always amazes me is the production. Perfect pacing. Great transitions. Adorable jokes. But it never takes away from following the recipe. Nobody on RUclips does it better.
OMG, my favorite dessert. New York has wonderful baklava but to have it in a place where the tradition began, it must be amazing. Also having it warm with ice cream looks unbelievable.
In Paterson,NJ they put turkish ice cream inside the baklavas or on top of künefe..it's amazing but still not comparable like the ones in Turkey.. I think New York has also turkish ice cream with baklava..
Here in germany you can buy baklava mostly where you find other turkish dishes like Döner or Dürüm. But they are normally very costly, almost 2€ for a mouthfull. But if it would be cheap and tasty like yours, I would probably only roll along the streets with a stomach so large it will block the bosporus. Greetz and stay well. You are amazing.👍
Wow this is Simply Amazing 🤩 ..when I visited Turkey that was the first time I ate it n immediately fell in love with it ..u won't believe I was literally drooling seeing you eat it ...can wait to make this ... thank you sooo much for the detailed explanation
I just want to say that this is the best looking recipe and best done presentation that I've found on the internet. Thanks so much! Ready to start implementing your techniques next time!
Refika, oh how I love you, you recipes and all your friends! Every time I watch I wish I was there with you all! Much love to you. And I keep all of Turkey in my prayers. 🙏🏻😊🙏🏻🥰❤
Thank you my dear for putting this up. Many years ago I had befriended our little corner market owner, ( in a round about way, that's another story). His wife made baklava, hers was the first I had ever had, I fell in love with it. I have tasted some others through the years only to be disappointed, hers had spoiled me. I will have to make this one and your dry one to see which may come closest to hers. If I remember I think she used pecans. Anyway I can't wait to try this. Have a great day.
That paklava video is gorgeous--really looking forward to the dry one. Bahar, your cinematography is always the best, really on point. As for Burak, I love baking of all kinds, bread and pastries, so I would love to see whatever he wants to make!
In India, Ghee-the clarified butter is major ingredient in the preparation of sweets, you can even add a spoonful of ghee with hot rice,and mix well. It is a yummy comfort food with potato fry
You're my super cook hero!Thanks for the recipe!!! You make it look soooo easy! I'm in ...love with the baklava with pistachio instead of blakava with walnuts! I've just promised my girls to make it one of these days for them!
Rafika my ten years old son says he loves the way you explain the recipes . We both love you and ohhh the dolma recipe looks so delicious! Can’t wait to make it . Please more recipes of stuffed veggies . Much love from Germany .
Oh! Thank you Refika! I love Baklava, I can get it at a local Kebab shop - called Istanbul Kebab! They make it fresh every day - and it's soooo good! I've always been a bit scared of using phyllo pastry - I use and make puff and short pastries all the time, so don't know why I have a fear of phyllo! I'm going to feel the fear and do it anyway! I really want to make Baklava!!! Big hugs from New Zealand xx
Thanks for the recipe❤. I am an Indian trying turkish recipes from your channel and feeding them to my Irish friends in Ireland who have no idea what these delicacies are but love everything I learned from your YT channel. I love the way you explain and your team tasting recipes or just talking during the shoot. Love all the recipes i made and also like the fact that you suggest alternatives which actually worked for me. Lots of love to you and your team.
Glad I look into your videos. Always love Eastern meals. Thank you I really enjoy watching all your videos Will try to cook something one day if only I can get al ingredients in my country
I know the original is with pistachions, but we don't have a lot of them here and they are quite expensive. My grandma (and a lot of people here actually) are preparing it with walnuts and some even with peanuts. I know it isn't the original one but it is quite good!! The other part is exactly the same :D Great video!
As you say the original is with pistachio, but there is nothing wrong about using other nuts for it. There is a wide variety of baklavas and that's what makes it amazing.
baklava is delicious with any kind of nuts but even in past in Iran some people make them with cooked mashed beans! because nuts were costly for general public.
OMGoodness!!! WOW! One of these days when I can entertain once again... THIS will be the dessert! In the meantime, I will wait for the 'dry Baklava' so I personally can eat some. I have been a Baklava fan for most of my Life - ate a LOT of it when I visited Israel... TOTALLY hooked. (: Thank you for this recipe and the JUBILANT devouring of the delectable results! (: (: (:
Thank you so much for saving me so much time! I'm trying this for the first time and some videos I've watched require the butter baste on EVERY layer! Now I know not to waste so much butter and time. That probably would have turned out too soggy, especially on the top half. I also now know why the syrup must be made with plain white sugar. I was thinking maybe more flavors like brown sugar, corn syrup, or (being Canadian) maple syrup. But thanks to you I now see that you want crystallization instead of caramelization, which makes sense now for more crunch and less soggy. Thank you again from Canada!
Dearest Refika, thank you for sharing your tasty recipes, your exquisite city, and your beautiful smile with us each Saturday :) Hello Crew - Thank you too!
I ate baklawa first time back in 1984 when my father visited Turkey and he took that along from there. We fall in love with baklawa... it was in a huge quantity and we enjoyed it for long i remember. Now its available normally but the real one is far way tastier... i wish one day i visit Turkey
I love how you show the recipes in a very approachable way. And how you talk about reducing waste when we cook. Btw, Ghee is pronounced with a hard g, like in the word give.
Such excitement 😁 almost blew my speakers off, this has to be the best baklava recipe, I scored phylo pastry this week and it's waiting in my freezer for a good excuse (1st time I've come across proper phylo pastry iny town, yay)
I'm from India. I've been to Turkey on vacation and one of my most favourite desserts (and purchases to take back home), was...YES, baklava! Thank you for teaching us how to make this gorgeous creation from Turkey.
Yum! I love how those pistachios are so green. Really does wonders for its appearance. I've been using about half a lime for my sherbet and way before it started boiling. I guess I should try a few drops next time and also use warm syrup on the hot baklava. I've always used cold syrup though. Great video and presentation!
@@Refika I tried your method: warm syrup on hot baklava… best decision ever. It’s far more crispy than my previous attempts and the syrup has soaked really well.. hardly any dripping. Btw, lime juice cuts the sweetness significantly more than lemon or orange so it balances it out really well. Would love to see a video on the balloreah sweet too!
I enjoy watching your shows. My husband was a regular visitor to Turkey for business. He loves Turkish foods. I have tried several of your recipes, humus, lavish and the meat with cheese, pomegranate molasses. I made this and shared it with many of my family members. You have inspired me to buy some items from your Etsy store last month. Turkish tea set and a set of copper pots. Hope we can meet up sometime. I am an excellent cook, but I don't measure ingredients. So I also grow an organic garden, so many of my foods from the garden is in my inspirational dishes.
Refika (and Bahar and everyone so happily eating baklava) - tonight when I watched you make this and Bahar stood there with her mouth so full of joy I burst into tears. Watching you makes me so happy no matter what other emotions are flooding. Thank you for what you do for the world.
Hello Refika, I have watched a few of your shows within the last year, I love your enthusiasm & style. I had s blast eating Turkush fresh foods everyday & drinking rhaki during my visit to Turkey. I hope to learn & try cooking Turkish foods. Thanks for sharing! Syl
Hello Refica, In Lebanon we never do this shape of Baklava but now you inspired me more since I never pass up this desert with ice cream when I visit Turkiye.
Loved loved loved it m a baklava fan eventhough never eaten one but I would love to try this Turkish pastry. Love the way you film your show adore how bahar comes in the picture n even your husband. I adore your recipes n your show . Keep growing also it's Ghee the 1st pronunciation you gave not Gee 😘
I love baclava! and everything turkish, as much as I love my Turkish Angora cat. Love seeing the cats in the video as well. I buy them in small pieces because am diabetic but thanks for the recipe. I will try to make them when I go to where I came from. My children and grandchildren will surely enjoy it. Glad you shared this recipe! Thanks a lot. Greetings from Holland
Oh Refika, how joyful this video is. Watching your friends eat your food is just lovely with all their delighted expressions on tasting the deliciousness….. mmmmm 😋 Also you my lovely lady are beautiful, even more so than Jackie O! Keeping doing what your doing, I’m loving it Take care xx
You can also sharpen knives with dry rice.. Stick the knives in a canister of rice for an hour or so. I thought it crazy, but I tried it and it worked. i love me some baklava, thank you for showing me how to make this dish!
Oooh! That Burak is so handsome❤️ You look pretty good too, Refika and Bahar😉 Thanks for the recipe and your shows are the finest bit of my week! Love you’s❤️
Mouthwatering! Thank you so much 💕 Ghee is used in place of oil in most Indian cuisine to give it a richer taste. My family love Baklava, will definitely try this!
Oh my gosh... this looks so absolutely refined. Delicate, even. It's nothing like the baklava my mother made growing up - diamond-cut hunks of it swimming in citrus-zest infuses honey, stuffed with layers and layers and layers of walnuts and cinnamon, and sometimes even dressed-up with chopped chocolate - but it fits all the same criteria. I always wondered why hers had little browned flecks on it, and now I know. Looking forward to trying this recipe as soon as I can find some phyllo dough 😋
Thank you, Refika and team! Love your videos; I’ve always wanted to make baklava! 🙏🏼 Edit: I made this for my father in law’s birthday today; It was delicious! Thank you for the recipe! I wish I had Burak to come help with the layering because maaaan that took time!
That’s cause when baklava was brought to the US, it was Greek and Arab immigrants, and they either make it differently OR they wanted to cut costs, so they made it with walnuts instead. I’ve never been to Greece or the Levantine countries, but I have lived in Turkey, this is definitely the original way. No cinnamon or lemon or honey either, like at some places include in the States. There was one place on the European side of the Bosporus where my French roommate would get chocolate baklava, which was delicious and I guess their speciality, we never found it anywhere else, but even that had pistachios in it. But even at most Arab and Greek restaurants here, they put a sprinkle of pistachios on top, cause it’s meant to have them. Maybe you just live in BFE, 🤷🏻♀️.
Love, Love, 💕 Love...... Hugs and Love from India.. Baklava is available at our high-end sweet shops. We just love it. Thankyou for sharing this recipe.
Refikha!! Aren't you just an amazing extraordinary being? Yes you are and we get a lot of that by watching you. God bless your endeavours! Thanks a lot!
This looks so delicious, I must try it at home! I would love to make this for my grandchildren but I have a granddaughter who is allergic to nuts, is there an alternative I could put in the middle other than pistachios? Many thanks.
To answer questions on suggestions for pastries and bread for Burak to show us how to make, the simple ekmek you get all the restaurants in Istanbul would be great, I miss that so much. Also şekerpare, Ramazan pidesi (if you haven’t made it in English already), and patatesli gül böreği would also be wonderful! Thank you all for your hard work!
I had the wonderful experience and privilege of living in Saudi Arabia for 10 years during the Golden year's. That is when I fell in love with many different types of food from many cultures. Thank you for this beautiful recipe.
Refika, so sorry but I won't share my baklawa with anyone! I make my own, sometimes with walnuts, and sometimes with pistachios. It's always a JOY to watch you!
This looks fantastic!! I remember eating baklava by the ton many years ago in Turkey. Unfortunately, life has quite a weird sense of humor and I somehow managed to develop a nut allergy as an adult 🙀 I have a question that will probably amount to heresy: Is there a nut-free version of baklava? I guess generations of Turkish grandmothers are probably scowling down at me right now, but it would be so great if there were one. 😃
OMG! I m so happy finding a healthier and faster recipie of bakllava💗 In my country we blend and mix the nuts (we use walnuts) with sugar too. So we use much more sugar than you did,so I m going to make it your way and feel good too😀 I miss the old times when neighborwoman came and helped my mom to make the filos...but I can make it by my self now and faster too! Thanks ! 🙋♀️
Hi Refika. Just had a really cool experience that I want to share with you. I am on holiday in the Seychelles with my husband and we met three other couples on the beach who we had lunch with today. The table included Turkish, French, German, Swiss, and American citizens. I mentioned to the Turkish lady how much I enjoy watching your shows on RUclips. She loves them as well and the German lady also watches your videos. Thought you would appreciate that your videos were being discussed and appreciated in such an international fashion. So nice that we all have you in common. Thanks for continuing to put out high quality content where your enthusiasm shines through. Looking forward to more great videos!
Wow! I am beyond flattered... Thank you for telling me and thanks for watching ❤️
@@Refika hi refika..it seems that u just drizzle the butter on pastry..rather than brushing it..am i correct.
And I live in the Seychelles and I watch her videos
OMG I'm drooling all over the place!! Love this!!! ❤
G’day from Queensland, Australia!
I was adopted into a Lebanese family. Thank God for that. I grew up eating Baklava, Rolled grape leaves, kibbi, tabouli, stuffed squash. ....my family/cousins still make all the favorite dishes. When other kids in my school brought peanut butter and jelly or balogna sandwiches to school, I brought kibbi and grape leaves! lol
Horseshit
Thank you for sharing your recipes I enjoy watching your demo Iam watching from Vienna good luck and hope to see more and learn more from you❤️
Unfortunately the diet on most European and America is so poor. They only look at Middle-east as terrorist and never get to know the down to earth life and unbelievable rich food and life style they have.
1st, Refika, I don't know anything of when you were thinner but today, you are far better looking than Jackie Kennedy was
2nd, "Serbet" is a genuinely Turkish word existing in the Greek language too meaning "Extremely sweet sirope" or "Extremely sweet substance"
3rd, "Fyllo" is a genuinely Greek word existing in the Turkish language too which in Greek means "Plant leaf" which is usualy thin in most of plants; that's why the thin layers of the fyllo are called like that and finally
4th but not least, I LOVE BAKLAVA!!!
THERE'S NO WAY TO THANK YOU REFIKA FOR SHARING THIS RECIPE!!!!!!!!
I think fyllo is different than yufka. Over here, we use yufka mostly but there are also recipes that use fyllo, but I must admit I'm not a fan of it.
She calls it fyllo so it is easier to understand for foreigners we call it yufka in Turkish:)
Tried this recipe and it turned out perfect. However because of my Iranian heritage I made two changes to give it a more Iranian flavor. 1) added a tablespoon of rose water in the simple syrup and 2) added a tablespoon of ground cardamom to the chopped pistachio. You recipes are great, you explain things well and you make it all fun. ❤
OMG that’s exactly how I make mine! I just happened to love a hint of rose water and cardamom in it. I always thought of it as my own invention lol😂😂
Rose water.. the elixir of love and beauty. ❤
Important Tip: Phyllo dough has different thicknesses ranging from #4 (thinnest) to a #10 (thickest). Use #4 for baklava.
Thankyou E.
In Canada they only sell one size
I feel like we could be best friends, cooking, eating, and I love learning everything you have to teach!!
Angela ❤️😍 such a lovely thing to say
@@Refika just the truth, I just wanted you to know how much we love you over here in Canada!
I feel like crying.In Greece we make baklava with walnuts or a mix with almonds but it can (Never!) be compared with pistachio baklava.I love everything pistachio and pistachio baklava is one of my all time favourite desserts.Thank you for this recipe Refika and your team.
most of Greeks come and visit İstanbul. so may be you can come to istanbul and eat Baklava with Pistachio. the famous trademark is GÜLLÜOĞLU. dont forget the name. it is located in karaköy in istanbul (karaköy is located under the Galata Tower)
@@lunarbike Of course we visit Istanbul.It’s a favourite travel destination of ours.Many friends and family members have already visited and it’s a dream of mine to come one day.I already check the brand you suggested.Tesekkürler my friend.🤍
Turkish people make baklava with walnuts also, there are many different ways that it's made in Turkey, which I am sure is the same in Greece as we pretty much eat the same food.
@@Ebuje1 Yes we do share the same food indeed.Here you can find pistachio baklava but not in every pastry shop.It’s not that common.In Athens there are many places that are making politico baklava as we call it.Which means from the town (We refer to Istanbul as the town).And yes we do have many different types of baklava as well but the Turkish ones are on another lever.
@@IOANNA333 I see, I live in Australia so I am not familiar with the type of baklava sold overseas only the type of baklava that is common with Turkish culture. 🙂 when I visited Izmir last they sold mostly the walnut baklava but I must admit it has been many years.
I love the way this lady presents the dish after her very eloquent cooking and explanation. She is so full of fun.
I love the recipes. I love Refika's presentation. I love the spirit of this team together! But what always amazes me is the production. Perfect pacing. Great transitions. Adorable jokes. But it never takes away from following the recipe. Nobody on RUclips does it better.
Thank you so much! It feels amazing when the little details are noticed and appreciated... 🙏
I totally agree. GREAT PRODUCTION.
Love it
Love it Love it..
This is my most favorite dish. THANKS FOR THE VIDEO
OMG, my favorite dessert. New York has wonderful baklava but to have it in a place where the tradition began, it must be amazing. Also having it warm with ice cream looks unbelievable.
In Paterson,NJ they put turkish ice cream inside the baklavas or on top of künefe..it's amazing but still not comparable like the ones in Turkey.. I think New York has also turkish ice cream with baklava..
What's your favorite place in NYC for baklava?
And I made brown butter! Taste unbelievable! Love warm still!
Those pistachios look so amazing and fresh
Go Rafika...so proud of you ...as a women, as muslim, and as middle east person❤❤
Your show is so much fun and I love to see everyone tuck in. Wonderful food!!
I just found your channel a few weeks ago and love all the dishes. I've made the hummus twice already, and the on the list is the kebob recipe.
Refika, you are such a talented woman inspiring people around you in a good way. And that baklava looks very delicious 😋
Very nice 👍🏼 zabardast good recipe
Delicious yummy 😋
ruclips.net/video/XltO8OGphHc/видео.html
杜绝浪费！你绝想不到的饺子皮创意吃法！
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感谢您的支持
My favourite part was watching you all enjoy eating Baklava at the end, you all looked so happy, i love Baklava....yum
Here in germany you can buy baklava mostly where you find other turkish dishes like Döner or Dürüm. But they are normally very costly, almost 2€ for a mouthfull. But if it would be cheap and tasty like yours, I would probably only roll along the streets with a stomach so large it will block the bosporus. Greetz and stay well. You are amazing.👍
Wow this is Simply Amazing 🤩 ..when I visited Turkey that was the first time I ate it n immediately fell in love with it ..u won't believe I was literally drooling seeing you eat it ...can wait to make this ... thank you sooo much for the detailed explanation
I just want to say that this is the best looking recipe and best done presentation that I've found on the internet. Thanks so much! Ready to start implementing your techniques next time!
Refika, oh how I love you, you recipes and all your friends! Every time I watch I wish I was there with you all! Much love to you. And I keep all of Turkey in my prayers. 🙏🏻😊🙏🏻🥰❤
Thank you my dear for putting this up. Many years ago I had befriended our little corner market owner, ( in a round about way, that's another story). His wife made baklava, hers was the first I had ever had, I fell in love with it. I have tasted some others through the years only to be disappointed, hers had spoiled me. I will have to make this one and your dry one to see which may come closest to hers. If I remember I think she used pecans. Anyway I can't wait to try this. Have a great day.
That paklava video is gorgeous--really looking forward to the dry one. Bahar, your cinematography is always the best, really on point. As for Burak, I love baking of all kinds, bread and pastries, so I would love to see whatever he wants to make!
Dear Anahid thank you so much for being such an amazing sub and always showing your love, we really do appreciate it a lot ❤️ Much love and hugs...
In India, Ghee-the clarified butter is major ingredient in the preparation of sweets, you can even add a spoonful of ghee with hot rice,and mix well. It is a yummy comfort food with potato fry
Agree. Same in Pakistan. My Grandmother used to make butter from fresh milk and then Ghee from that butter. It is really good and organic :)
ruclips.net/video/XltO8OGphHc/видео.html
Your most addictive recipe ever!
You're my super cook hero!Thanks for the recipe!!! You make it look soooo easy! I'm in ...love with the baklava with pistachio instead of blakava with walnuts! I've just promised my girls to make it one of these days for them!
Rafika my ten years old son says he loves the way you explain the recipes . We both love you and ohhh the dolma recipe looks so delicious! Can’t wait to make it . Please more recipes of stuffed veggies . Much love from Germany .
Oh! Thank you Refika! I love Baklava, I can get it at a local Kebab shop - called Istanbul Kebab! They make it fresh every day - and it's soooo good! I've always been a bit scared of using phyllo pastry - I use and make puff and short pastries all the time, so don't know why I have a fear of phyllo! I'm going to feel the fear and do it anyway! I really want to make Baklava!!! Big hugs from New Zealand xx
Thanks for the recipe❤. I am an Indian trying turkish recipes from your channel and feeding them to my Irish friends in Ireland who have no idea what these delicacies are but love everything I learned from your YT channel. I love the way you explain and your team tasting recipes or just talking during the shoot. Love all the recipes i made and also like the fact that you suggest alternatives which actually worked for me. Lots of love to you and your team.
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Glad I look into your videos. Always love Eastern meals. Thank you I really enjoy watching all your videos Will try to cook something one day if only I can get al ingredients in my country
Great show, great food, great people....watching this, it makes my day
When they eat it together at the end is my favorite part. They look so happy. :D
You !re just amazing as always.it's a treasure to watch you.your first pronunciation of ghee was right.
I know the original is with pistachions, but we don't have a lot of them here and they are quite expensive. My grandma (and a lot of people here actually) are preparing it with walnuts and some even with peanuts. I know it isn't the original one but it is quite good!! The other part is exactly the same :D Great video!
As you say the original is with pistachio, but there is nothing wrong about using other nuts for it. There is a wide variety of baklavas and that's what makes it amazing.
baklava is delicious with any kind of nuts but even in past in Iran some people make them with cooked mashed beans! because nuts were costly for general public.
tbh i like it with walnuts way more 👌🏼
I'm making it this afternoon with pine nuts, hazelnuts, and rose syrup.
@@emre05x I agree!!! I like all of them too.
Yum! Yum! One of my most favourite pastries! Thank you, now i know of a quick and easy way to make it.
OMGoodness!!! WOW! One of these days when I can entertain once again... THIS will be the dessert! In the meantime, I will wait for the 'dry Baklava' so I personally can eat some. I have been a Baklava fan for most of my Life - ate a LOT of it when I visited Israel... TOTALLY hooked. (: Thank you for this recipe and the JUBILANT devouring of the delectable results! (: (: (:
My absolute favourite, love baklava ❤️❤️❤️
Thank you so much for saving me so much time! I'm trying this for the first time and some videos I've watched require the butter baste on EVERY layer! Now I know not to waste so much butter and time. That probably would have turned out too soggy, especially on the top half.
I also now know why the syrup must be made with plain white sugar. I was thinking maybe more flavors like brown sugar, corn syrup, or (being Canadian) maple syrup. But thanks to you I now see that you want crystallization instead of caramelization, which makes sense now for more crunch and less soggy.
Thank you again from Canada!
I followed your recipe and blew some minds! Everyone was impressed and I had so little trouble making it😈 Only thing missing was kaymak😂 ❤️
I've been here for 3 years and always keep trying your recipe :) You are just AMAZİNG!!
Dearest Refika, thank you for sharing your tasty recipes, your exquisite city, and your beautiful smile with us each Saturday :) Hello Crew - Thank you too!
I ate baklawa first time back in 1984 when my father visited Turkey and he took that along from there. We fall in love with baklawa... it was in a huge quantity and we enjoyed it for long i remember. Now its available normally but the real one is far way tastier... i wish one day i visit Turkey
Bahar's face says it all. That looks amazing. I will make it for the holidays.
I love how you show the recipes in a very approachable way. And how you talk about reducing waste when we cook. Btw, Ghee is pronounced with a hard g, like in the word give.
Such excitement 😁 almost blew my speakers off, this has to be the best baklava recipe, I scored phylo pastry this week and it's waiting in my freezer for a good excuse (1st time I've come across proper phylo pastry iny town, yay)
I'm from India. I've been to Turkey on vacation and one of my most favourite desserts (and purchases to take back home), was...YES, baklava!
Thank you for teaching us how to make this gorgeous creation from Turkey.
Yum! I love how those pistachios are so green. Really does wonders for its appearance. I've been using about half a lime for my sherbet and way before it started boiling. I guess I should try a few drops next time and also use warm syrup on the hot baklava. I've always used cold syrup though. Great video and presentation!
So good! Please let me know if it improves the taste 😘
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@@Refika I tried your method: warm syrup on hot baklava… best decision ever. It’s far more crispy than my previous attempts and the syrup has soaked really well.. hardly any dripping. Btw, lime juice cuts the sweetness significantly more than lemon or orange so it balances it out really well. Would love to see a video on the balloreah sweet too!
This recipe reminds me of my mommy❤️
Bravo, this was incredible.
I enjoy watching your shows. My husband was a regular visitor to Turkey for business. He loves Turkish foods. I have tried several of your recipes, humus, lavish and the meat with cheese, pomegranate molasses. I made this and shared it with many of my family members.
You have inspired me to buy some items from your Etsy store last month. Turkish tea set and a set of copper pots.
Hope we can meet up sometime. I am an excellent cook, but I don't measure ingredients. So I also grow an organic garden, so many of my foods from the garden is in my inspirational dishes.
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Refika (and Bahar and everyone so happily eating baklava) - tonight when I watched you make this and Bahar stood there with her mouth so full of joy I burst into tears. Watching you makes me so happy no matter what other emotions are flooding. Thank you for what you do for the world.
Thank you so so much for appreciating what we do and being on this journey with us ❤️
Hello Refika, I have watched a few of your shows within the last year, I love your enthusiasm & style. I had s blast eating Turkush fresh foods everyday & drinking rhaki during my visit to Turkey. I hope to learn & try cooking Turkish foods. Thanks for sharing! Syl
Hello Refica, In Lebanon we never do this shape of Baklava but now you inspired me more since I never pass up this desert with ice cream when I visit Turkiye.
Oooh, this is the recipe I’ve been waiting for! Thank you.
You are so welcome!
Loved loved loved it m a baklava fan eventhough never eaten one but I would love to try this Turkish pastry. Love the way you film your show adore how bahar comes in the picture n even your husband. I adore your recipes n your show . Keep growing also it's Ghee the 1st pronunciation you gave not Gee 😘
Looks absolutely delicious. I make baklava too but I even learned more today. Thank you. Also I love your look today, you look chic! 👌🇨🇦💗
looking absolutely delicious Thank you! 😋😋😋😍❣️❣️❣️❣️
I love baclava! and everything turkish, as much as I love my Turkish Angora cat. Love seeing the cats in the video as well. I buy them in small pieces because am diabetic but thanks for the recipe. I will try to make them when I go to where I came from. My children and grandchildren will surely enjoy it. Glad you shared this recipe! Thanks a lot. Greetings from Holland
Much much love to Holland ❤️ Glad you enjoyed the episode
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So excited to try this recipe!
Hope you like it! ❤️ Please let me know how it goes 😍
Oh Refika, how joyful this video is. Watching your friends eat your food is just lovely with all their delighted expressions on tasting the deliciousness….. mmmmm 😋
Also you my lovely lady are beautiful, even more so than Jackie O!
Keeping doing what your doing, I’m loving it
Take care xx
You can also sharpen knives with dry rice.. Stick the knives in a canister of rice for an hour or so. I thought it crazy, but I tried it and it worked. i love me some baklava, thank you for showing me how to make this dish!
Thank you for this small hint, will definitely try it! ❤
Yummy! Looks delicious....looking forward to having this while in Turkey!
Have fun! 😍
Oooh! That Burak is so handsome❤️ You look pretty good too, Refika and Bahar😉 Thanks for the recipe and your shows are the finest bit of my week! Love you’s❤️
I am heading to the closest place I can find Baklava! My mouth was watering watching you guys enjoy that perfect creation. Thanks
It's so good! Hope you enjoy your baklava 😘😘
Was browsing about Tahini & found your channel....you explain the preparation in such a homely way....god bless & love from India
Mouthwatering! Thank you so much 💕 Ghee is used in place of oil in most Indian cuisine to give it a richer taste. My family love Baklava, will definitely try this!
I made this yesterday and it tasted so good! Your recipe is amazing! I was easy to follow as well!!
Wow 😍 Thank you for trying! And glad you liked it
Oh my gosh... this looks so absolutely refined. Delicate, even. It's nothing like the baklava my mother made growing up - diamond-cut hunks of it swimming in citrus-zest infuses honey, stuffed with layers and layers and layers of walnuts and cinnamon, and sometimes even dressed-up with chopped chocolate - but it fits all the same criteria. I always wondered why hers had little browned flecks on it, and now I know. Looking forward to trying this recipe as soon as I can find some phyllo dough 😋
Such a delicious video!!
Just might do it...
You should! ❤️😍
@@Refika i need to shed off 10+ kilos, but your challenging me well!! 😜
i tried this recipe and eating it felt like fainting in heaven. THANK YOU REFIKA FOR SHARING YOUR AMAZING CULTURE WITH US!! TESEKKÜR EDERIM!!!
much love Refika..God bless...Love all your recipies and i try them too💞💞💞xoxoxo
Thank you so much 🙏 i appreciate it...
Love the food! Love the presentation! Love you and the wonderful crew! Thank You! 😘
Amazing! I baked baklava already few times, but this version is a must try! ✨
One of my favorites EVER, Rafika ! Thank You !
Mmuuaaahhh!!! 🙏🏼💜🌈
I love baklava .. just a little word about Ghee. Its pronounced as g as in game . Its gh ee .. lots of love from Pakistan
You're right. To pronounce ghee, we have to emphasis on ' h ', not only on ' g '. From Bangladesh 😊
I have a lot of people in my family with nut allergies. I made a Pinenut/Pumpkin seed/Sunflower seed mix and it turned out amazing.
Thank you, Refika and team! Love your videos; I’ve always wanted to make baklava! 🙏🏼
Edit: I made this for my father in law’s birthday today; It was delicious! Thank you for the recipe! I wish I had Burak to come help with the layering because maaaan that took time!
This is paradise...cennet 😋
Beauty - Just like a piece of Art from “The Food Artist “ . Baklava is one of my favs. Never saw it with pistachios 👏
Pistachio is the main ingredient of "real" baklava.
That’s cause when baklava was brought to the US, it was Greek and Arab immigrants, and they either make it differently OR they wanted to cut costs, so they made it with walnuts instead. I’ve never been to Greece or the Levantine countries, but I have lived in Turkey, this is definitely the original way. No cinnamon or lemon or honey either, like at some places include in the States. There was one place on the European side of the Bosporus where my French roommate would get chocolate baklava, which was delicious and I guess their speciality, we never found it anywhere else, but even that had pistachios in it.
But even at most Arab and Greek restaurants here, they put a sprinkle of pistachios on top, cause it’s meant to have them. Maybe you just live in BFE, 🤷🏻♀️.
@@TheBLGL I am Turkish and people do sell choclate baklava and other versions in Turkish shop but I still prefere the original one
Love, Love, 💕 Love...... Hugs and Love from India.. Baklava is available at our high-end sweet shops. We just love it. Thankyou for sharing this recipe.
I love baklava 💕
Hands down best Cooking channel i've come across on RUclips!😍
Refikha!! Aren't you just an amazing extraordinary being?
Yes you are and we get a lot of that by watching you. God bless your endeavours! Thanks a lot!
This looks so delicious, I must try it at home! I would love to make this for my grandchildren but I have a granddaughter who is allergic to nuts, is there an alternative I could put in the middle other than pistachios? Many thanks.
Hi there ! You can check Tahini baklava or Sobiyet Baklava recipes for nut free version.
@@melikeyenice8575 thank you very much.
I would love to see Burak doing anything really.He is the cutest.👐🏻💘
To answer questions on suggestions for pastries and bread for Burak to show us how to make, the simple ekmek you get all the restaurants in Istanbul would be great, I miss that so much. Also şekerpare, Ramazan pidesi (if you haven’t made it in English already), and patatesli gül böreği would also be wonderful! Thank you all for your hard work!
I had the wonderful experience and privilege of living in Saudi Arabia for 10 years during the Golden year's. That is when I fell in love with many different types of food from many cultures. Thank you for this beautiful recipe.
Refika, so sorry but I won't share my baklawa with anyone! I make my own, sometimes with walnuts, and sometimes with pistachios. It's always a JOY to watch you!
I love baklava and kunafa! Really craving for these delicious heavenly desserts! 💗
This looks fantastic!! I remember eating baklava by the ton many years ago in Turkey. Unfortunately, life has quite a weird sense of humor and I somehow managed to develop a nut allergy as an adult 🙀 I have a question that will probably amount to heresy: Is there a nut-free version of baklava? I guess generations of Turkish grandmothers are probably scowling down at me right now, but it would be so great if there were one. 😃
Hi there ! You can check Tahini Baklava or Sobiyet Baklava for nut free versions.
@@melikeyenice8575 Thank you!!
Just in love with these recipess
Can't wait see the "dry" baklava
I am from India i love the way you teach i never tried Baklava but now i will it
It look delicious
I've never seen a sad person eating baklava! 🙂
Pistachios are SO expensive in the US☹️
I've never seen it served warm with ice cream.
Can't wait to make it!!!
Live your videos!
Thank you 🙏
Oh yum..I’m available for adoption today! Any more room in your family?😁. Wishing your family a Happy Thanksgiving!!
OMG! I m so happy finding a healthier and faster recipie of bakllava💗 In my country we blend and mix the nuts (we use walnuts) with sugar too. So we use much more sugar than you did,so I m going to make it your way and feel good too😀 I miss the old times when neighborwoman came and helped my mom to make the filos...but I can make it by my self now and faster too! Thanks ! 🙋♀️
They sleep on/with baklava🤣🤣😅
Delicious recipe, great presentation and a wonderful crew ( fantastic). You are really great 😘💐