Growing up, I had a friend who was Persian. It was at his house that I got my first taste of saffron, emerald green pistachios that squeaked on your teeth, juicy Medjool dates that I wrongly assumed were soaked in honey because they bared little resemblance to the leathery raisins I knew, and yogurt as a savory ingredient.
To take things over the top, his brother was a chef. If his brother was making dinner, you better believe that I was breaking curfew to stay for an all-night Persian feast: chicken thighs marinated in yogurt and saffron, charred on the grill next to tomatoes, fluffy mounds of saffron rice with pats of butter and ground sumac stirred in, a saucy herb stew (called ghormeh sabzi) and a little dish of pickled vegetables (called Torshi) on the side. Just when you couldn’t eat any more, it would be time for hot tea with sugar cubes and tiny squares of baklava. I couldn’t get enough of the sweet, sticky crunchy baklava. I was perfectly content munching on bites of baklava, sipping the rich black tea, and listening to the beautiful sound of Farsi conversations all around me. It was always a great night and worth every bit of trouble I got in for coming home late. Sorry Mom and Dad, it really was all about the food. Looks like it still is, huh?
Just when my palette was fully awakened to Middle Eastern flavors, it was time for me to move away for college. Waco had limited options when it came to ethnic foods. I had to improvise to satisfy my Middle Eastern food cravings. The little bags of yellow rice at the H-E-B that were supposed to be saffron flavored were gummy and full of MSG. I didn’t even waste my time trying to find orange flower water for traditional baklava. I subbed in sorghum syrup and used pecans for the pistachios.
I’ve come to love this Southern, small-town version of baklava. It lacks the delicate floral notes from the traditional ingredients, but the smoky pecans, warm cinnamon, and sticky sorghum syrup make a bold dessert that I crave just as often. You'll love this variation on a traditional baklava.
Baklava, Southern style
Ingredients
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 233Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 20mgSodium: 13mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 2g
Jessica @ How Sweet says
Hi. I'll be over in 5 minutes to eat this. OMG.
Kathryn says
I love how you've taken a traditional Middle Eastern dessert and put your own spin on it. It looks awesome!
Bev Weidner says
Um, YES PLEASE. in my face? now?
Lauren at Keep It Sweet says
I've never had homemade baklava but I bet it is so amazing. Your version looks wonderful!
Clarkie @ Beloved Green says
How interesting, I think I would try this. Especially with the pecans and the citrus taste, yum!
Paula - bell'alimento says
Just when I think I can't like you anymore... swoon
Kimby says
Could it possibly get any more Southern than this? Love the sorghum syrup addition. And pecans -- oh yeah! I like the way you think / bake/ cook!
Bonnie Banters says
Wow...sorghum syrup in baklava! That definitely makes it Southern! I'm accustomed to baklava with honey,,,would have never thought of sorghum syrup!
Mari's Cakes says
One dessert I have to try. Thanks for the recipe :)
Lauren says
Oh my yum. I love baklava...and pecans.