The summer before last, I went to visit some friends in the South-West Peloponnese, a beautiful corner of Greece unspoilt by hoards of tourists. Greek food, whilst being delicious, is rather same-y. I lost count of the variations of chargrilled aubergine dip, tzatziki and moussaka we tried. They were all slightly different, some being much more palatable than others, partly due to how much garlic each chef thought was acceptable.
The dessert of choice, not being presented with many other options, was baklava, a Greek and Turkish concoction made by drenching filo pastry and nuts in an insanely sweet syrup. I became mildly addicted to it, and many balmy evenings were spent hunting down the best. It took me the entirety of the week-long holiday to pronounce ‘baklava’ correctly. The emphasis is on the final syllable ‘va’, rather than the more natural Anglicised stress on the middle ‘k’, so it is said ‘baklava’.
Pronunciation aside, here’s my take on baklava. Some of the best baklava we tried I think used honey in the syrup, rather than acres of sugar, so I’ve tried that here. I chose a mixture of pistachios, almonds and walnuts, but any nuts can be used. It is ridiculously sweet, so you only need small pieces.