Where from can I order Lebanese desserts online to ship to Portland/Oregon? I need the excellent Baklava.?!
Answers: I am looking for excellent quality Lebanese baklava, znood esset, 3ish el bulbul, warbet, barazi2, knefeh, ma3mool, fatayer sabanekh, etc. I have to order online if not nearby. Thanks. sourayat@yahoo.com
The absolute best is Shatila's (in Michigan), they are a fantastic Lebanese bakery: if they dont have a product, just ask --- they will make it for you! They will send you a sampler for tasting too.
http://www.shatila.com/
http://www.cedarsky.com/ArabicFood-2.htm...
I hope this helps.
Try this web-site. They at least have baklava. You might also Google 'mail order prepared Lebanese desserts'.
Apparently, Oregon has "The Baklava Lady" in Port Orford who ships to order...
go get your baklava from a local bakery and forget the rest of the nasty lebanese food
???
why you want to restrict with the nonsense??
try
http://www.harryanddavid.com/gifts/store...
The best is homemade.
Lebanese Version of Baklava (pronounced bak-lawa)
50 - 60 pieces 1 hour 30 min preparation
NOTES:
-The recipe can be divided to make less but the sheets of dough will have to be cut individually- The mazahar, or orange blossom water, can be purchased at any Middle Eastern or Greek specialty store.
- Syrup must be cool and poured over hot baklawa
- To clarify salted butter cook over medium heat in a heavy stainless steel pot until the salt drops to the bottom of the pan. Watch carefully but no need to stir, it will turn very brown and burn shortly after the residue drops to the bottom so strain it quickly through a coffee strainer (metal or paper). Some use unsalted melted butter, but the flavor will be slightly different.
Crust
2 lbs phyllo dough (Two 1-pound packages)
2 lbs butter (unsalted or clarified salted butter)
Nut Filling
2 lbs walnuts chopped coarsely
3/4 cup sugar
4 tablespoons orange blossom water (Mazahar)
FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan to fit the dough sheets.
Syrup
3 cups sugar
2 cups water
2 tablespoons orange blossom water
2 tablespoons lemon juice (to keep sugar from crystalizing)
FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool while assembling and baking.
Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
FOR THE ASSEMBLY --
1) Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. (This makes the bottom layers).
2) Spread the walnut mixture and put over the top of the last sheet of the first package of dough, making sure to keep the layer of walnuts level.
3) Repeat the same procedure from 1) above with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
Bake on the top shelf of the oven at 350 degrees for 45 minutes to 1 hour or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler on low for a few seconds, watching constantly, as it will burn very quickly.
Add the cooled (but not cold) syrup over the warm cooked Baklava. Leave open several hours to cool completely before removing from the pan. Recut into the diamond shapes and store in a non sealed container. You can put them into the paper cupcake holders and then place them in a cardboard gift box or tin.