Ramadan

[heidih]

1 hour ago, shain said:

We bought some sweets for the Ramadan.

 

 

Knaffeh got a bit squished, but was very nice once heated.

 

 

 

Nice way to break a fast!  I've only been presented with the pistachio green ones once but it was in an assortment of such sweets from Costco - not good. They look so appealing. I've used various nuts in baklava - may have to give it a go when I do winter holiday baking. Do you know what makes the pastry so orange in that top left one? Today I asked my 60 year old Pakistani Muslim driver if he was fasting and how he broke fast. He said had done faithfully from age 13 but after his liver transplant a few years ago and all the meds he stopped. His wife not happy with him   Sure he would enjoy yours.

[shain]

1 hour ago, heidih said:

Nice way to break a fast!  I've only been presented with the pistachio green ones once but it was in an assortment of such sweets from Costco - not good. They look so appealing. I've used various nuts in baklava - may have to give it a go when I do winter holiday baking. Do you know what makes the pastry so orange in that top left one? Today I asked my 60 year old Pakistani Muslim driver if he was fasting and how he broke fast. He said had done faithfully from age 13 but after his liver transplant a few years ago and all the meds he stopped. His wife not happy with him   Sure he would enjoy yours.

 

A very nice way to break fast, but for us it's dessert after another meal, and heavy Passover food as well 😛

The orange color is artificial, I'm afraid.

I've yet to eat the baklava that tastes better than a homemade one, I would love to see your take.

[heidih]

21 minutes ago, shain said:

 

A very nice way to break fast, but for us it's dessert after another meal, and heavy Passover food as well 😛

The orange color is artificial, I'm afraid.

I've yet to eat the baklava that tastes better than a homemade one, I would love to see your take.

I learned from my mom who took a class with a Jordanian woman locally. Then @ChefCrashintroduced us to his simpler method which does not involve annointing each layer individually. See here (my efforts are in there - my better images must be in some hoiday baking topic) Recently I've started using calamansi instead of lemon in the syrup as a neighbor has 2 trees that bear profusely and it has a nice floral note. https://forums.egullet.org/topic/105592-baklava-baklawa/

 

Edited April 18, 2022 by heidih (log)