Sherbet, nougat, baklava, chak-chak, halva - even the names of oriental sweets sound languid and mysterious. Honey, nuts and spices are widely used in the recipes for these dishes. Oriental sweets prepared according to ancient recipes can be stored for a long time without a refrigerator and not spoil.
It is necessary
-
- For halva:
- 100 g butter;
- a glass of flour;
- a glass of sugar;
- a glass of any chopped nuts;
- 2 glasses of water;
- a teaspoon of vanillin.
- For baklava:
- 2 cups of flour;
- 1/2 cup milk;
- a glass of ghee;
- 1 egg;
- 1 egg yolk;
- 20 g of compressed yeast;
- 200 g of walnuts;
- a glass of powdered sugar;
- 80 g of honey;
- cardamom (on the tip of a knife);
- salt.
- For chak-chak:
- 1 kg of flour;
- 10 eggs;
- 100 ml of milk;
- 20 g sugar;
- 30 g salt;
- 0.5 liters of oil for frying;
- 1 kg of honey;
- 150-200 g sugar for finishing;
- 100 g monpensier.
Instructions
Step 1
Halva Pour water into a saucepan and add sugar. Put on fire, boil until sugar is completely dissolved and boil for another five minutes. Place the butter in a deep frying pan and melt. Add flour and chopped nuts. Fry them in oil until light brown, stirring constantly and rubbing constantly with a spoon. Make sure there are no lumps. Pour the sugar syrup fried with flour and boil until the consistency of thick sour cream. Then remove from heat, add vanillin and stir thoroughly. Grease a dish or mold with oil, put halva in it and cool.
Step 2
Baklava Heat the milk, salt and dilute the yeast in it. Beat in an egg, add a little butter, wheat flour and knead a not very tough dough. Cover it with a clean towel and set it in a warm place for about forty minutes. Peel the nuts and mince. Then add honey, icing sugar and cardamom. Mix everything thoroughly. Roll out fourteen to sixteen thin cakes from the dough. Grease a baking sheet with butter and place three cakes on top of it, greasing each with butter. Next, lay out the cakes, sandwiching every second with a nut filling. Leave the last three cakes without filling. Beat the egg yolk, brush over the baklava with it and carefully cut into diamonds. Preheat the oven to 180 degrees and put a baking sheet with baklava in it for thirty minutes. Remove the finished dish from the oven and pour over the remaining melted butter.
Step 3
Chak-chak Pour milk into a deep container, add soft dough. Divide it into pieces of 100 grams each, form from them flagella a centimeter thick. Then cut them into balls the size of a pine nut. Deep-fry them, stirring constantly. The finished balls will be yellowish. Add granulated sugar to the honey and boil them together in a separate saucepan. When the drop of honey flowing down in a trickle becomes brittle after cooling, stop boiling. Place the fried balls in a wide bowl or platter, pour over with honey and stir well. Transfer the finished chak-chak to a tray or clean plate and shape it with wet hands. It can be a cone, star, pyramid, etc. Decorate the top with multi-colored monpensiers.
