Ramadan 101: Day 24

Enjoy this unique Baklava from Nile Style: Egyptian Cuisine and Culture

Peanut, Coconut, and Raisin Baklava Goulash bi Fuul Sudani, waZabeeb Makes 30 servings My husband’s cousin’s mother in law, Saadeya Osman U’aah, prepared this delicious baklava for me when she came to visit us at our home in Egypt during Ramadan one year. It was the first time I had ever tasted peanuts in baklava, and it was extraordinary. Southern Egypt, like the Southern United States, is famous for its peanuts. Markets in Aswan offer many freshly roasted varieties for sale. In Egypt, a teaspoon of the peanut, coconut, and raisin combination is often used to top sweet drinks and puddings as well. For best results, use unsalted peanuts and dried coconut to make this recipe. Ingredients: For the syrup:

• 1 ½ cups sugar
• 2 large strips of orange peel
• Juice of 1 small orange

For the filling:

• 1 cup roasted, unsalted peanuts, roughly chopped
• 1/4 cup golden raisins
• ¼ cup black raisins
• ½ cup dried coconut

For the baklava:

1 (1 pound) package phyllo dough, thawed according to package instructions

1 cup clarified butter (ghee)*

Preparation:

• Preheat oven to 350F degrees.Butter a 9x13-inch or 12-inch round baking pan.
• Make the syrup by combining sugar, 1 cup water, orange peel and juice in a medium saucepan.
• Bring to a boil over medium heat, stirring until sugar dissolves.
• Discontinue stirring and reduce heat to low. Simmer for 10 minutes and set aside to cool.
• Remove and discard orange peel.
• Make the filling by combining peanuts, golden raisins, raisins, and dried coconut together in a medium bowl. Stir well to combine.
• To assemble the baklava, remove phyllo dough from package.
• Trim it with a sharp knife to fit the pan you are using.
• Wrap excess dough in plastic wrap in the refrigerator. (Cover bottom of baking pan with 1 sheet of phyllo dough.)
• Brush clarified butter over the top. Stack another sheet over the top.
• Brush with more clarified butter.
• Continue stacking and brushing with butter until half of the phyllo dough is used.
• Spread filling evenly across the top.
• Continue layering remaining phyllo dough and brushing with clarified butter.
• Brush top layer with clarified butter.
• With a long, sharp knife, cut phyllo into 6 strips horizontally(three-quarters of the way down).
• Cut 5 vertical lines across the strips (three quarters of the way down) to create 30 squares.
• Bake for 40 to 50 minutes total, or until golden.
• Rotate pan half way through to ensure even browning.
• Remove pan from oven and pour syrup over the top.
• Allow to sit until syrup is absorbed and baklava has cooled to room temperature.
• Using a knife and a small metal spatula, carefully cut around the baklava squares and lift up from the bottom to serve.