Baklava

Dozens of butter-brushed filo layers packed with pistachios or walnuts and soaked in a fragrant sugar syrup.

Ingredients

• 1 kg lamb shoulder
• 1 cup bulgur wheat
• 2 tsp sliced scallions
• a pinch of sweet paprika
• 1/4 cup unsalted butter
• 2 baby potatoes, chopped
• a handful of fresh parsley, chopped
• a drizzle of crumbled feta
• 1 cup beef stock

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with olive oil.

2. 2

   In a large bowl, whisk together the rice pilaf and Aleppo pepper until evenly combined.

3. 3

   In a separate bowl, blend the lemon wedges with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 45 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

💡 Tips