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Baklava Iraqi-Style

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30 min
Prep
35 min
Cook

Ingredients

  • 500 g (1 lb) filo pastry sheets
  • 250 g (2 cups) walnuts, finely chopped
  • 200 g (1 cup) butter, melted
  • 300 g (1 1/2 cups) sugar
  • 250 ml (1 cup) water
  • 1 tbsp rosewater
  • 1 tsp ground cardamom

Method

  1. Preheat oven to 180°C (350°F) and lightly butter a baking dish.
  2. Layer half the filo sheets in the dish, brushing each with melted butter.
  3. Spread the chopped walnuts mixed with cardamom evenly over the pastry.
  4. Layer the remaining filo sheets on top, brushing each with butter as before.
  5. Cut into diamond shapes before baking, then bake for 30–35 minutes until golden and crisp.
  6. Meanwhile, simmer sugar and water for 8 minutes, then stir in rosewater; pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven.

Introduction: Iraq's version of baklava layers crisp filo pastry with ground walnuts or pistachios and a fragrant rosewater syrup, commonly served at celebrations and offered to guests alongside tea.

Cultural Background: Iraq's version of baklava layers crisp filo pastry with ground walnuts or pistachios and a fragrant rosewater syrup, commonly served at celebrations and offered to guests alongside tea.

Tips: Cutting the pastry before baking, not after, gives clean pieces and better syrup absorption.

Variations: Pistachios can be used in place of walnuts for a more festive presentation. Vegetarian as written; can be made vegan using plant-based butter.

Storage: Store at room temperature in an airtight container for up to 1 week.

Reheating: Not necessary; serve at room temperature.

FAQs:

Q: Why is my baklava soggy?

A: The syrup was likely poured over pastry that wasn't hot enough, or too much syrup was used.

Q: Can I prepare it in advance?

A: Yes, baklava keeps well for several days and the flavor deepens over time.

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