Baklava

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History of baklava is not well documented, but there is evidence that its current form was developed in the imperial kitchen of the Topkapı Palace in Istanbul. Today that privilege called Baklava, can have every house, even a gluten free one.

Like many other traditional recipes, this one is also modified during the time. Here is my variation of baklava..

As you know, it is not that easy to make every recipe in gluten free form, specially not these kind of recipes that include tiny crusts. Primarily, I was making crusts, but then I have discovered something simply amazing. The rice papers. It is gluten free and you can buy it in every bigger market in your town. 

For filling you will need:

2 eggs
1dcl sunflower oil
2dcl yogurt
200g walnuts (150g ground walnuts + 50g finely chopped walnuts) You can use pistachios or hazelnuts instead of walnuts, or in combination with it.
50g raisins
50 finely chopped dates

The principle of making gluten free baklava, you can see in the following video.

Afiyet olsun!

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