V0: described, not machine-verified
Baklava
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Ingredients
- Phyllo dough1 pack
- Ghee (clarified butter)1/2 cup
- Mixed nutsto taste
- Raisinsto taste
- desiccated coconutto taste
- Simple syrup (see syrup recipe)as needed
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 7, fat 30, carbs 58, fiber 3, sugar 32
Original steps
- Grease a rectangular or round baking pan thoroughly with melted ghee.
- Cut the phyllo sheets to the width of the pan.
- Layer half of the sheets one by one, brushing a little melted ghee between each layer.
- Mix the crushed nuts with raisins and coconut with a little sugar, then spread the mixture in the center; cinnamon may be added to the nuts.
- Cover the filling with the remaining sheets using the same method as the first half.
- Cut the phyllo into diamond or triangle shapes using a knife.
- Pour melted ghee over the surface and bake in a medium-heat oven until golden brown and cooked; then pour cold syrup over it and cover until completely cooled.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking