Comments on: Baklava with Mom

By: Sandy Johnson

Sandy Johnson — Fri, 18 Jun 2010 11:34:22 +0000

I fell in love with Palestinian and Middle eastern Levantine (i believe arabs call it ahl sham) food when i visisted Palestine in 1995. The food was simply amazing. Cant wait to try this baklava recipe. Thanks Tony.

By: Antonio Tahhan

Antonio Tahhan — Tue, 16 Mar 2010 05:54:32 +0000

Hi Sapna–I wouldn’t use margarine since you really get a lot of flavor out of the butter in this dish. Also, the reason why you want to clarify the butter is so that it can last a long time in the oven without burning. The clarification process removes the dairy solids from the butter, which have a tendency to burn easily. You should be fine with leaving the baklava in the oven for 2 hours, sometimes I even leave it in there longer for a crunchier result. In terms of butter, I usually go with a good quality European butter or organic butter. I hope this helps! Let me know how it turns out

By: Sapna

Sapna — Tue, 16 Mar 2010 03:36:17 +0000

Your Baklava’s are amazing..But can i use unsalted margarine(Fleishman’s unsalted margarine) instead of clarified butter???? And you said to bake on 275 degree F for 2 hrs yes????? Pls answer my questions and also 1 more if I use clarified butter than which brand i should use and where to get that????

By: SimplyHeavenFood

SimplyHeavenFood — Sat, 20 Jun 2009 22:06:49 +0000

Another Awesome dish! Your blog is just Extra Extra Ordinary

By: Lael

Lael — Tue, 27 Jan 2009 15:53:13 +0000

I love baklava though I’ve only made it once myself. I’ve seen recipes that call for rose water…do you know if there any authentic basis to this or is it just a contemporary, alternate version?