Bahraini Bukaj Baklava

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.

• 400g (14 oz) filo pastry sheets 400g (14 oz) filo pastry sheets
• 200g (7 oz) almonds, finely ground 200g (7 oz) almonds, finely ground
• 100g (3.5 oz) cashews, finely ground 100g (3.5 oz) cashews, finely ground
• 50g (1.8 oz) pine nuts 50g (1.8 oz) pine nuts
• 200g (7 oz) unsalted butter, melted 200g (7 oz) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 300g (10.5 oz) granulated sugar 300g (10.5 oz) granulated sugar
• 250ml (1 cup) water 250ml (1 cup) water
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons rosewater 2 tablespoons rosewater
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the ground almonds, cashews, pine nuts, ground cinnamon, ground cardamom, and ground cloves. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the filo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Spread the nut mixture evenly over the filo pastry.
6. 6.
   Layer the remaining filo pastry sheets on top, brushing each sheet with melted butter.
7. 7.
   Using a sharp knife, cut the baklava into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
9. 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.
10. 10.
    Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over it.
11. 11.
    Allow the baklava to cool completely and absorb the syrup before serving.
12. 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.