Recipe
Bahraini Bukaj Baklava
Golden Delights: Bahraini Bukaj Baklava
4.7 out of 5
Indulge in the rich flavors of Bahraini cuisine with this delectable Bukaj Baklava recipe. A traditional Bahraini twist on the Turkish classic, this dessert is a perfect blend of sweet and nutty flavors, encased in layers of crispy filo pastry.
Metadata
Preparation time
30 minutes
Cooking time
35 minutes
Total time
1 hour 5 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegan butter substitute), Dairy-free (if using dairy-free butter substitute), Nut-free (if omitting nuts and using alternative fillings), Halal
Allergens
Nuts, Gluten (from filo pastry)
Not suitable for
Gluten-free (due to the use of filo pastry)
Ingredients
While the Turkish baklava is typically made with a combination of walnuts and pistachios, the Bahraini Bukaj Baklava incorporates a variety of nuts such as almonds, cashews, and pine nuts. Additionally, the rosewater syrup used in the Bahraini version adds a distinct floral aroma and flavor, enhancing the overall experience of the dessert. We alse have the original recipe for Bukaj baklava, so you can check it out.
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400g (14 oz) filo pastry sheets 400g (14 oz) filo pastry sheets
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200g (7 oz) almonds, finely ground 200g (7 oz) almonds, finely ground
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100g (3.5 oz) cashews, finely ground 100g (3.5 oz) cashews, finely ground
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50g (1.8 oz) pine nuts 50g (1.8 oz) pine nuts
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200g (7 oz) unsalted butter, melted 200g (7 oz) unsalted butter, melted
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
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1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
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300g (10.5 oz) granulated sugar 300g (10.5 oz) granulated sugar
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250ml (1 cup) water 250ml (1 cup) water
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2 tablespoons lemon juice 2 tablespoons lemon juice
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2 tablespoons rosewater 2 tablespoons rosewater
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Pistachios or almonds, for garnish Pistachios or almonds, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 7g
- Carbohydrates (total, sugars): 40g, 25g
- Protein: 6g
- Fiber: 3g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a bowl, combine the ground almonds, cashews, pine nuts, ground cinnamon, ground cardamom, and ground cloves. Mix well.
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3.Brush a baking dish with melted butter.
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4.Layer half of the filo pastry sheets in the baking dish, brushing each sheet with melted butter.
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5.Spread the nut mixture evenly over the filo pastry.
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6.Layer the remaining filo pastry sheets on top, brushing each sheet with melted butter.
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7.Using a sharp knife, cut the baklava into diamond or square shapes.
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8.Bake in the preheated oven for 30-35 minutes, or until golden brown.
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9.While the baklava is baking, prepare the syrup by combining the granulated sugar, water, lemon juice, and rosewater in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
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10.Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over it.
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11.Allow the baklava to cool completely and absorb the syrup before serving.
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12.Garnish with pistachios or almonds before serving.
Treat your ingredients with care...
- Filo pastry — Ensure that the filo pastry sheets are thawed if using frozen ones. Keep them covered with a damp cloth while working to prevent them from drying out.
- Rosewater — Use a good quality rosewater for the syrup to achieve a fragrant and authentic flavor.
Tips & Tricks
- To achieve a crispier baklava, brush each layer of filo pastry generously with melted butter.
- Allow the baklava to cool completely before cutting into pieces to prevent it from falling apart.
- For a variation, you can add a sprinkle of ground pistachios or almonds between the layers of nut mixture.
Serving advice
Serve Bahraini Bukaj Baklava at room temperature or slightly warmed. It pairs wonderfully with a cup of aromatic Bahraini tea or a scoop of vanilla ice cream.
Presentation advice
Arrange the diamond or square-shaped baklava pieces on a serving platter, garnished with a sprinkle of crushed pistachios or almonds. Dust with powdered sugar for an extra touch of elegance.
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