Walnut baklava from Sumac: Recipes and Stories from Syria (page 222) by Anas Atassi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • j.va on May 17, 2021

    Arguably the best baklava I have ever eaten, with little to no contest. The recipe's magic comes from the raisins and the atter syrup. Pureeing the raisins into the filling provides moisture and helps keep the structure intact when you bite into it. The orange blossom atter syrup is really exceptional and makes the baklava light and flavorful, without ever crossing the line into sickly sweet. Everyone who had it agrees they have never had better. Really a stand out recipe.

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