We use Lavash instead of filo dough to re-imagine this traditional Middle Eastern delicacy.
- 4 sheets California Lavash
- 2 2/3 cups ground walnuts
- 12 tbsp. ghee (or butter), melted
- 12 tbsp. granulated sugar
- 1 small stick cinnamon, broken in half
- 1 clove (about 1/4 tsp), finely ground
- 4 tbsp. blossom honey
- 2 tbsp. date syrup (or more honey)
- 1/2 a lemon, just the juice
- 2 tbsp. pistachios, crushed
- Preheat the oven to 350°F.
- Grate about 1/2 tsp. of cinnamon. Reserve the rest of the stick for the syrup.
- In a bowl, combine the ground walnuts, 4 tbsp. sugar, ground cinnamon and ground clove.
- Measure your pan and cut the sheets of Lavash to match the actual inside dimensions. Prick the sheets of Lavash with a fork; otherwise the dessert will turn out dry.
- Line 2 (7″ x 5″) pans with parchment paper and slightly brush with ghee using a pastry brush. Top with one level of Lavash.
- Brush the Lavash with a generous layer of melted ghee. Sprinkle a layer of the walnut mixture. Add another layer of Lavash, previously brushed with melted ghee on both sides. Repeat until 3 layers separate layers of walnut mixture. Make sure to butter between each layer of Lavash, so they’re almost soaked in ghee.
- Using kitchen shears (or a serrated knife), carefully snip and score the 3 first layers of Lavash into a diamond pattern (3 long strips, then 3 diagonal cuts).
- For the syrup, combine the remaining sugar, 1/2 cup of water, cinnamon stick, lemon juice, honey and date syrup in a small saucepan. Bring to a boil and let simmer over low heat for about 5 minutes. Remove and discard the cinnamon. Allow the syrup to cool a little.
- Bake the bakLavash for 30-35 minutes at 350°F until slightly golden.
- Remove the bakLavash from the oven and drizzle with the cooled syrup to moisten the dessert. Let sit for at least 2 hours (be patient!). The bakLavash should be gooey and sticky.
- Garnish with pistachios and serve with a cup of masala chai.
- Serving Size: 12 pieces
In this recipe:Lavash Traditional »