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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Seven types of sauces

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Seven types of sauces

01. White Sauce
You can add this white sauce to pasta and pizza. 100 grams of bread flour 100 grams of butter 100 grams of cream cheese 2 cheese wedges 1.5 liters of milk A pinch of white pepper A pinch of oregano Salt
How to make it
Put the butter in a pan and when it melts, add the bread flour and stir. Do not let it stick to the bottom. Stir in the milk little by little and do not let the flour stick to the bottom. Next, add the cheese and oregano. Finally, add salt and pepper and make a thick sauce without letting it stick to the bottom.

2. Sriracha sauces


This sauce is used with short eats as well as in Thai and Chinese dishes. 400 grams of ripe chili peppers 3 cloves of garlic 1/2 cup of vinegar Salt 3 tablespoons of brown sugar
How to make
Remove the stems from the chili peppers and chop them, add garlic, sugar, salt and vinegar and grind them. Put this in a plastic container, cover it with clean wrap and keep it in the fridge for about 5 days. Stir once a day and cover it again. After 5 days, take it out, add a little more vinegar and blend until smooth. Strain this. Put the strained sauce in a container and place it on the stove and heat it on low heat, stirring occasionally. Cook for 5-10 minutes until the desired consistency is reached, remove from the stove and let it cool. After it cools down, put it in a bottle and refrigerate.


3. burger sauce


The usual tomato sauce on a burger is useless. It's better to make a special sauce for it. 4 tablespoons mayonnaise 2 tablespoons ketchup 1 tablespoon mustard paste Salt Pepper powder 1/2 tablespoon sugar 1 teaspoon chopped garlic 1 chopped red onion 1/2 tablespoon chili powder 2 tablespoons lemon juice Salt
How to make
Mix all these together and adjust the amount of lime and salt according to taste. Store in the fridge and take out when needed.

4. garlic sauces



This sauce goes well with a fried fish dish.
1/2 cup lemon juice Salt 1/2 cup canola or sunflower oil A clove of garlic
How to make it
Cut the garlic cloves in half and remove the middle core. Put the chopped garlic and salt in a grinder and grind well. Add some lemon juice and salt and blend. Add oil little by little and blend. Once the oil is added, add the lime juice and blend. Put the sauce in a glass container, cover it well with a paper towel and keep it in the fridge overnight. The next day, remove the paper towel and cover the container tightly with a lid. It can be stored in the fridge for about three months and used.


5. sweet chilli sauce


This is a delicious sauce to eat with any type of short eats. 1/4 cup water 4 tablespoons cold water 1 tablespoon chili powder 1 tablespoon chopped garlic 1/2 cup sugar, separated into 2 tablespoons 1/2 cup white vinegar 3 tablespoons fish sauce 1 1/2 tablespoons cornflour
How to make
Put everything except the cold water and cornflour in a pot and stir it. When it boils, reduce the heat and simmer until it reduces by half. Put the cornflour in the cold water and let it sit until it thickens. When the sauce thickens, add the water in which the cornflour was dissolved and simmer on low heat until it thickens. Once it has cooled, pour it into a bottle.


6. chease sauce


Cheese sauce is great for burgers as well as for kottu. 2 tablespoons butter 1 1/2 tablespoons breadcrumbs 300ml fresh milk Salt and pepper 200 grams shredded cheddar cheese
How to make
Melt the butter in a pan. Add the breadcrumbs and whisk, then gradually add the fresh milk. Whisk well to remove any lumps. Add salt and pepper. Next, add the cheddar cheese. Whisk until thick and smooth, then turn off the heat.


7. tomato sauces


This is a sauce that is indispensable for cooking and eating with every meal. 6 ripe tomatoes 1/2 teaspoon chili powder 3 tablespoons sugar 3 tablespoons vinegar Salt to taste
How to make
Make two cuts on the bottom of the tomatoes and boil them in water for 3 minutes. Next, peel the tomatoes and blend them. Strain the blended tomatoes. Put the strained tomato puree in a bowl and keep it on the stove. Add everything except the vinegar and cook it well. When it thickens, add the vinegar and stir it well. When it thickens to the desired consistency, remove it from the stove, let it cool down and put it in the refrigerator.



* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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