Turkish Baklava Recipe Green Stuffed Mussel Baklava With Pistachio

green Turkish baklava detailed recipe, making stuffed mussel baklava with pistachios
Details on the content of baklava making in this video
how to roll baklava dough thinly, and what to fill in baklava
how to give mussel shape to baklava,
how to prepare sherbet
how to fry and cook baklava in the best way, we share everything with you
The baklava master starts work at 6 am, after the dough is kneaded for 1 hour, it comes out as thin strips with the help of the machine.
but these doughs are not thin enough for baklava,
Doughs are kept for 1 hour and will be rolled out thinner by hand.
Wheat starch is sprinkled between the doughs, it is important to throw the starch in the form of a dust cloud.
We can say that the size of the dough before it is opened by hand is about 30 centimeters wide and 1 meter long.
After adding 10 layers of dough, it is gradually expanded.
Baklava dough is rolled up by stretching it on a thin long rolling pin.
After the dough is rotated for a couple of turns, it is extended by bending it with both hands, thus expanding the dough.
When the starch ratio is insufficient, it is necessary to add starch between each dough again.
the dough reaches a length and width of about 120 centimeters after opening
After the dough is wrapped in a thinner stick, it is compressed and given a jagged shape.
one of the dough is rolled out on the counter
adding pistachios to the mixer
finely powdered pistachio and prepared to be a little more granular
Fine powdered pistachio is added to the dough first.
baklava is shaped
lots of peanuts added
baklava cream is added
The preparation of this cream is made with milk and semolina.
semolina is added to the boiling milk, 100 grams of semolina is added for 1 kilogram of milk and mixed
After being added to the tray, it is cooled and ready for use.
Adding pistachios on top
After the dough is closed, it is divided into pieces and baklava is shaped into slices.
the edges are compressed after inverting
The excess pieces at the ends are cut with a knife and placed on the aluminum tray.
We can summarize the process of making baklava again.
After the tray is completely filled, 63 slices of baklava are prepared.
butter is added
Adding water and sugar to sherbet
15 kilograms of sugar 7 kilograms of water
After half an hour of boiling, the syrup will be ready.
thick woods are added to the hot oven the night before for easy burning.
You can see that the fire easily flares up when it touches the wood.
The woods in the stone oven will be completely burned and it will be expected to turn into embers.
When the oven temperature is 220 degrees, the appropriate temperature for baking baklava is obtained.
Baklava is added and cooked for an average of 10 to 12 minutes.
This fire oven with a rotating mechanism is used to fry the bottom of the baklava.
baklava is hot and sherbet is added hot
After it cools down, peanuts will be added on it and it will be ready to serve. #turkishbaklava #baklavarecipe #baklavaturkey
➤ Food Discoveries With Chef Salim / My other KZbin Channel / @fooddiscoverieswithch...
➤ Facebook / recipes-chef-salim-345...
➤ instagram / recipeschefsalim
➤ Recipes Chef Salim KZbin All Videos / cooksalimrecipes
➤ Videos I recommend you watch • Turkish Traditional Ka...
➤ MY PLAYLIST / cooksalimrecipes
➤ Website chefsalimrecipe...
🢆 🢆 🢆 🢆 🢆 🢆 🢆 🢆 🢆 🢆 🢆 🢆
Hello, I invite you to donate. Would you consider supporting us?
😊 Information about donating,
➜ KuveytTurk dollar account number
🌹 TR350020500009407229300106 🌹
🢄 🢄 🢄 🢄 🢄 🢄 🢄 🢄 🢄 🢄 🢄 🢄
Hello, I invite you to donate. Would you consider supporting us?
😊 Information about donating,
Our crypto account has been opened, friends who want to donate, it is possible to donate with crypto, using the TRC20 network, you can send USDT/tetherUS using the code I gave, Thank you very much everyone
TC4nFw1sCksyZoAngvWNVv7QiWRWToQ8xG

[@ChefSalimRecipes]

Hi, a little like for the effort, subscribe join our family help us grow together, don't forget to activate the bell icon to be notified of my videos from time to time If you want to donate, you can leave a reward with a super thank you or bank information is available in the description, thank you very much 🤗

[@ge0theory]

The amount of skill and discipline required is astonishing. This was beautiful to watch. You have my highest respect. Thank you for sharing your knowledge and talent

[@ChefSalimRecipes]

Thank you, come again, I'm always here :)

[@ЛюдаБурцева-й7с]

Спасибо большое Вам за рецепт. 👍👍Thank you very much for the recipe.👍👍

[@zaibcom]

This is so amazing

[@blktauna]

I want to go to this shop, my mouth is watering.

[@Gun5hip]

Those look super tasty.

[@justfateh9747]

From Algeria, my back hurts me when I remember this work, even in videos

[@nijinokanata111]

Wow incredible

[@beatricemtu163]

❤The best one after I ve searched 30 others❤❤❤

[@ChefSalimRecipes]

Yes, this is a master who makes delicious baklavas.

[@CornishMiner]

Beautiful video chef. Excellent.

[@hoomanAdnan]

Should be Super delicious ❤️🔥 ❤️ From 🇧🇩

[@chopsddy3]

This is wonderful!

[@emansaleh8915]

تسلم ايدك شيف

[@k.s5889]

My favorite dessert

[@snowmoon7385]

Yummy

[@boaznachshony]

hi thanks for the movie, can you please send me the dough recipe, i did not catch it thanks

[@ChefSalimRecipes]

1 kilogram of hard flour, wheat flour 3 eggs 15 g salt 360 400 g cold water

[@boaznachshony]

Thanks for the recipe. I did my first try and it was excellent!!

[@tonytooshort]

Reporter: What would you say your go to kitchen utensil is? Chef Salim: Broom

[@ChefSalimRecipes]

thank you this is natural broom grass

[@milenborisov]

Hi, I like this type of baklava, but are pistachios baked or no?

[@ChefSalimRecipes]

raw pistachios are used

[@milenborisov]

@@ChefSalimRecipes Thank you!

[@ChefSalimRecipes]

@@milenborisov You're welcome,,,, come again :)

[@willall8103]

Baklava cream with no sugar? Just milk and semolina?

[@ChefSalimRecipes]

Yeah , yes, Gaziantep style

[@willall8103]

@@ChefSalimRecipes Thanks

[@ErnaWati-b5q]

,😊😊ow olpmooowp oooe

[@roseinama5127]

The pistachios are so green after peeling and crushing them. Whenever I peel and crush the pistachios for baklava‘s it’s not as green. Maybe I’m doing something wrong. If you don’t mind can you tell me how to peel and crushed pistachios the right way? Thank you in advance!

[@ChefSalimRecipes]

The pistachios you use may be of a different type.

[@ahmadhajmousa2890]

ما شاء الله ...ممتازة وشهية ...لكن هذا فستق حلبي ليس فول سوداني..الترجمة بالفيديو خاطئة

[@leelach2148]

Hi..100 grams of semolina is mixed with 1kg of milk mix..means what..1kg milk..I can't understand..is it 1 litre..?

[@ChefSalimRecipes]

yes 1 liter of milk, 100 grams of semolina, for baklava cream

[@leelach2148]

@@ChefSalimRecipes thankyou

[@tonytooshort]

Guy loves brooms

[@serap2012]

Peanuts dedi.....

[@ruzgartoprak9183]

Çok hijyenik 😊 kıllı kollar eldivensiz pis eller harika reklam uzak duracağım bir firma daha "Gaziantep Öztürk" 😒

[@vickikay54]

There's always someone moaning about something 😂😂