RECIPE OF THE WEEK : BAKALAVA

BY CHEF SOURAV BASU
THE GRAND ASANSOL

Dish Name	Bakalava
Meal Period	Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
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Ingredients for _1Kg
	Description	Unit	Qty
	Walnuts	KG	0.25
	Almonds	KG	0.125
	Castor Sugar	KG	0.04
	Cinnamon Powder	KG	0.005
	Clove Powder	KG	0.005
	Filo Pastry	KG	0.2
	Butter	KG	0.1
	Sugar	KG	0.2
	Honey	KG	0.03
	Cinnamon sticks	KG	0.003
Method:
Take litle butter in a pan and saute the nuts with sugar and cinnamon and clove powder.
Chop the nut mixture coarsely
Take the filo pastry and apply butter, make four layers of filo this way.
Place the filo layers on a food pan and put the nut filling on it.
Place another layer of 4 filo and repeat the process two more times.
Cut the arrangement into smaller pieces while still in the container.
Bake at 180°c for half an hour.
Make a sugar syrup ( 1 string consistency), add cinnamon stick and honey to it.
Pour the syrup into the baked baklava, soak for a little while and serve hot.