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Old 10-21-2007, 08:14 AM   #21
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Thanks for this thread. I'm new and have a lot to learn.

The recipe Caine submitted specified 1 lb. clarified butter. The recipe I had, by a Greek Chef ,also specified l lb. clarified butter.

Since I'm just playing with it I will use unsalted - probably make a mess of it anyway.

Is there going to be a big difference in the outcome?
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Old 11-15-2007, 10:09 AM   #22
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I agree with Caine's recipe although here in Greeece we usually use just the walnuts. Pistachios make the baklava more middle eastern. Caine's recipe also has honey in it which really gives the syrup a nice flavor.Use unsalted clarified butter.
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Old 11-15-2007, 10:24 AM   #23
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I have never made baklava but when I have eaten it (and loved it!!), it has always had cashews in it.
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Old 11-15-2007, 10:27 AM   #24
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Quote:
Originally Posted by Bilby View Post
I have never made baklava but when I have eaten it (and loved it!!), it has always had cashews in it.

There are many many variations of the recipe. There are differences region to region and household to household. Different nuts, honey or simple syrup or a combination, rose water or not, orange water or not, etc., etc.
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Old 11-15-2007, 10:51 AM   #25
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There are many many variations of the recipe. There are differences region to region and household to household. Different nuts, honey or simple syrup or a combination, rose water or not, orange water or not, etc., etc.
Think over here they cater to the marketplace more than anything. Cashews sell better than walnuts or pistachios. You get that though! Still, tastes nice whatever the reason. I was just surprised at the recipes posted here.
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