I've just finished reading a great book by Deborah Rodriguez called The Little Coffee Shop of Kabul, its set in modern day Kabul, Afghanistan and tells the story of five women from all different walks of life and birthplaces. At the back of the book there was a section which included recipes for some Afghan treats.
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I have always wanted to make Baklava and thought it was the perfect chance to give it a go and share it with my fellow bookclub members.
Baklava is made using a variety of different nuts, sweet syrup and filo pastry. Many countries have their own variation - Turkey, Afghanistan, Morocco and Greece to name a few.
In recent years my husband started beekeeping as a hobby and last year he extracted 20kg of honey from one of his hives! So when I realised some Baklava recipes used more honey based syrups rather than sugar based I thought it would be a great way of baking with some 'home grown' honey!
This recipe is from Masterchef Magazine - the original recipe is listed here on Taste, its easier than it looks. I did three filo pastry layers.
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