Clarifying Butter and Layering Baklava

To view the next video in this series click: http://www.monkeysee.com/play/10968

Category:

Howto & Style

Tags:

• baklava
• dessert
• middle
• eastern
• filo
• Dough
• almonds
• Syrup
• layer
• turkey
• Egypt

[wjmortician]

You didn't do a very good job doing your homework. In this video, you have given a lot of inaccurate information, both with the clarified buter and the baklava.

[hyelady47]

@YellowMoe13 you should learn how to spell

[keochk]

One should try to fit the dish to the size of filo sheets, usually half of it. Cutting it like this is a sacrilege! :)

[keochk]

if you have more time ahead i recommend putting the butter in the fridge; the butter phase will get solid while the white aquous phase will remain liquid. Better separation and no waste of material as goes with the spoon. :)

[thekrakenism]

why the fock is an american teaching how to make turkish shite???

[loul06]

Thanks for this great video! It helped me understand a lot of details important to make a good baklava.

Thanks

[kristofreynders]

@YellowMoe13 very true

[YellowMoe13]

YOU ARE A LIER! BAKLAVA WAS ORIGANILLY MADE IN TURKEY. WHAT YOU ARE MAKEING IS NOT EVEN BUKLAVA YOU CAN CALL THAT SOME SORT OF ARMANIAN PIE. AND YOU TALK TO MUCH, YOU SAY THINGS PEOPLE DONT EVEN CARE ABOUT. I CAN MAKE BUKLAVA BETTER THEN YOU AND IT IS FASTER AND EASYER!!!!!!!! bitch :)

[hashimaz1]

Please do not misinform the people about the history of the baklama, especially when you do not have facts on hand. Baklava comes from turkish sources, which are more ancient and colorful, than what you call Armenian source which has much much recent history. Yes Armenian might introduce it to America, which they are very good at introducing the things under their own "CULTURE." I wouldn't be surprised if you say kabab also belongs to Armenia. Come on...

[phadil]

i think we can use a ghee