Keik Baghlava

INGREDIENTS

INSTRUCTIONS

SYRUP
For sending this back to me. Here you go everyone formatted traslation.
These sound so good and and I bought rose water last time I was in the
city, just hoping for something like this. I left the french directions for
your learning pleasure. One of the things we had to do when I my french
coarse, was bring in our favorite recipes and translate them to french. Now
I can read french cookbooks too. Hee hee. This imported just fine, I've
already tried.
In a large bowl, break the eggs, and beat with a fork
Add the sugar, the almond powder, oil, and rose water. Mix well with a
fork. Add the flour and instant yeast and mix. Place the mixture in a 8"
backing dish 20 cm for us Canadians and bake in preheated 350F or 175C oven
for 20-30 minutes.
While the dough cooks, prepare the syrup. In a small pot, put the sugar,
water and to a boil and let it reduce a little. Add the rose water, cook a
little more and reduce the heat.
When the dough is cooked, take out of oven, cut in diamond shapes and pour
the syrup over it, decorate with chopped pistacios.
Dans un grand bol, casser les oeufs, les battres la fourchette. Ajouter le
sucre, les amandes, l huile, la cardamome et l eau de rose. Bien melanger
la fourchette. Ajouter la farine et la poudre lever et melanger. Mettre le
melange dans un plat (grand env. 20 cm de diametre) pour le four et cuire
20-30 minutes dans un four prechauffe 175C. Pendant que la pate cuit,
preparer le sirop. Dans une casserole, mettre le sucre et l eau, porter
ebulition et laisser reduire un peu. Ajouter l eau de rose, cuire un peu
plus et retirer du feu. Quand la pate est cuite, la sortir du four,
decouper en losanges, verser le sirop dessus et decorer avec les pistaches
moulues. Andre Schafer
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Feb 14,
1998

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