Mix together, sugar, spices and nuts.
Use a flat-bottomed baking tray, into which size of pastry sheet will fit.
Place one sheet in tray, brush with ghee.
Repeat for half the sheet, piling up.
Spread out nut mixture all evenly over piled sheets.
Repeat procedure of sheet and ghee alternating, till all sheets are used.
Brush uppermost sheet with remaining ghee.
Cut in squares or diamonds, using pizza cutter.
Bake in preheated oven for 30 minutes at 180oC, or till sheets are crisp and light.
Keep aside to become cold if using hot syrup.
Alternatively, use hot if using cold syrup.
Do not heat both, else dish will get all soggy.
Use milk to clarify syrup.
Make syrup of sugar and water, till just under one thread consistency. (Refer feature for detail on syrup making)
Add essence, stir.
Strain, pour over cold bahklawa or cool and pour over hot bahklawa.
Making time: 1-1/2 hours
Makes: 20-24 pieces approx.
Shelflife: After syrup is poured, best fresh
Separately, 3 weeks or more, refrigerated.
300 gms. sugar,
3/4 cup water
1 tbsp. milk
few drops orange blossom essence
Introduction to Lebanese Dishes