How To Make Walnut and Orange Blossom Baklava

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Tatlı yiyelim, tatlı konuşalım or ‘Let’s eat sweet and talk sweet’ has to be my favourite Turkish expression. It’s definitely the perfect way to describe having a slice or two of sticky, sweet, nutty Walnut and Orange Blossom Baklava with a strong Turkish coffee and a good gossip with friends.

Tomorrow evening will mark the end of the long month of Ramadan, with the celebrations of Eid-al-Fitr. After the long period of fasting, this is usually a night of family and feasting for Muslims around the world. In Cyprus and Turkey, Eid-al-Fitr is more commonly known as Şeker Bayramı – the ‘Sugar Feast’.

It’s customary on this day for the neighbourhood children to go door to door, wishing everybody a Happy Bayram. In return, they are given small sweets and toys, not unlike Halloween, though without the ghouls and ghosts.

As with any feast day, the sharing of sweets is not limited to the kids. Neighbours, friends and even people passing on the street are all encouraged to sample from huge trays of baklava and lokum (Turkish Delight), while people gather, talk and eat long into the night.

This is the busiest day of the year for the many Baklavari (Baklava bakeries) across Turkey and Cyprus, with long queues of people ordering boxes of baklava by the kilo. However, baklava is simple enough to make at home, and I think tastes even better when it’s fresh.

The most expensive baklava is made mostly of pistachios, from the famous region of Gaziantep. In most of the rest of the world, pistachios are quite a luxury item these days, so I make my baklava with a mixture of walnuts and almonds, topped with just enough pistachio to give them a beautiful colour.

Scent can trigger the most incredible memories. For me, orange blossom will always transport me directly to beautiful Cyprus. I have so spent so many wonderful nights sitting in Cypriot gardens under the stars, while the perfume of orange blossom and night jasmine drifts languidly through the humid air.

I like to load my baklava up with plenty of orange blossom water, though you can flavour it however you like, rose water or lemon are both delicious.

FREQUENTLY ASKED QUESTIONS

Doesn’t baklava have honey in it?

Greek-style baklava is made with honey, where Turkish baklava has sugar syrup. If you like, mix and match by stirring a little honey through the cooked syrup.

I can’t find orange blossom water! What can I use instead?

You can use any flavouring you like, or just let the flavour of the nuts shine through. I like lemon and rose, and I have a feeling elderflower would work beautifully too.