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What is Syrian Baklava?
Syrian baklava is a dessert made with layers of thin pastry dough, filled with chopped nuts, and sweetened with a syrup.
What sets Syrian baklava apart is its regional variations and unique twists. The Syrian baklava spotlights the richness of pistachios, a crop for which Syria is renowned for. This baklava is all about the roughly chopped pistachio nuts. A lot of other recipes call for ground nuts, but I think this is what makes Syrian baklava top tier and stand out. The sweet aroma of the syrup, often infused with subtle floral undertones, adds an extra layer of sophistication.
I have tried many baklava recipes and reviewed them and I have to say that Syrian style baklava is one of my favorites. Pistachios are the best nut option if you can afford it. I also like how there isn’t too many layers of nuts in this baklava, I find the Greek style baklava has way too many layers of nuts for my liking.
Syrian Baklava vs Greek Baklava vs Turkish Baklava Food Feuds
Food Feuds is a series where we rate similar dishes from different countries to figure out who makes it better. Kickin’ it with Sal did a food feuds on baklava comparing Turkish Style vs Syrian Style vs Greek Style baklava. For a deep sensory analysis on the differences of baklava from Syria, Greece and Turkey, check out my latest review!
When I released that video, I got thousands of comments letting me know who makes it best. I will let you watch the video to find out who won this feud. I was also told by many users that baklava is a Turkish OG dish.
Ingredients
Key Ingredients:
- Phyllo Sheets: You have the flexibility to choose any phyllo sheets you prefer. I usually purchase mine from the Arabic grocery store, and they are also available in many Greek, Turkish, or Iranian local grocers. Surprisingly, I have even spotted them in places like Walmart and Giant.
- Ensure that every other phyllo sheet is generously greased. This step is crucial for achieving that delightful crisp texture. Feel free to cut the sheets to fit your baking tray. I had to do this for a couple of video comparisons.
- To prevent the phyllo sheets from drying up, cover them with a towel. It’s essential to work swiftly because once they are out of the plastic wrapping, they begin to dry up, making them challenging to work with.
- Pistachios: Given that pistachios can be quite expensive, I opted to remove the shells from all of mine to save costs. If you can find unsalted and unshelled pistachios, that would be ideal and save you a significant amount of time. Roughly chop these up, as the texture of whole pistachios is crucial for Syrian baklava.
- Syrup: Syrians typically prepare the simple syrup with a hint of orange blossom or even rose water. Whether or not to add these floral notes is entirely your preference.
Ingredients:
- 1 and 1/2 cups of Roughly chopped pistachios
- 2 tablespoon of Sugar
- 1 tablespoon of Water
- 1 lb of Phyllo Dough
- 2 cups of ghee or butter
For the Syrup
- Juice of 1/2 of Lemon
- 2 and 1/2 cup Sugar
- 2 and 1/2 cup Water
- 2 teaspoon of orange blossom water (optional)
Directions:
- Heat oven to 350 degrees F
- Add all simple syrup ingredients (lemon juice, orange blossom water, sugar, water) in a pot. Let it boil for 20-25 until syrup gets more viscous. Turn off heat and let it cool for one hour.
- Mix roughly chopped pistachios, 1-2 tablespoons of sugar, and 1 tablespoon of water in a mixing bowl.
- In a greased 9×13 baking dish, add 5 layers of phyllo dough and spread melted ghee on top of the layer. Add another 5 layers and then add all of the nut mixture. Now repeat, add 5 layers of phyllo dough and spread melted ghee on top of the layer and then add another 5 layers. Make sure the last layer is coated well with ghee.
- Use a knife to cut small squares through the baklava. Transfer baklava to the oven for 45 minutes or until golden brown.
- Take baklava out of the oven and pour on cooled simple syrup to your liking.
- Serve and enjoy!
Syrian Style Baklava
Ingredients
- 1 & 1/2 cups Roughly Chopped Pistachios
- 2 tbsp Sugar
- 1 tbsp Water
- 1 lb Phyllo Dough
- 2 cups Ghee or Butter
For the syrup
- Juice of 1/2 of Lemon
- 2 & 1/2 cups Sugar
- 2 & 1/2 cups Water
- 2 tsp Orange Blossom Water Optional
Instructions
- Heat oven to 350°F
- Add all simple syrup ingredients (lemon juice, orange blossom water, sugar, water) in a pot. Let it boil for 20-25 until syrup gets more viscous. Turn off heat and let it cool for one hour.
- Mix roughly chopped pistachios, 1-2 tablespoons of sugar, and 1 tablespoon of water in a mixing bowl.
- In a greased 9×13 baking dish, add 5 layers of phyllo dough and spread melted ghee on top of the layer. Add another 5 layers and then add all of the nut mixture. Now repeat, add 5 layers of phyllo dough and spread melted ghee on top of the layer and then add another 5 layers. Make sure the last layer is coated well with ghee.
- Use a knife to cut small squares through the baklava. Transfer baklava to the oven for 45 minutes or until golden brown.
- Take baklava out of the oven and pour on cooled simple syrup to your liking.
