I made these fun baklawa cake pops after reading a fun recipe filled memoir of growing up Arab American, The Language of Baklava:
Diana Abu-Jaber’s vibrant, humorous memoir weaves together delicious food memories that illuminate the two cultures of her childhood—American and Jordanian. Here are stories of being raised by a food-obsessed Jordanian father and tales of Lake Ontario shish kabob cookouts and goat stew feasts under Bedouin tents in the desert. These sensuously evoked repasts, complete with recipes, paint a loving and complex portrait of Diana’s impractical, displaced immigrant father who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children. The Language of Baklava irresistibly invites us to sit down at the table with Diana’s family, sharing unforgettable meals that turn out to be as much about “grace, difference, faith, love” as they are about food.Anchor Publishing. 2006
If you’ve read Diane Aub-Jaber’s memoirs, you know that the true way to pronounce Baklava is actually BaklaWa.
Baklava is how the Greeks pronounce that yummy dessert made of phyllo dough, heaven, sugar and nuts.
Baklawa is how I’ve learned how to say it my whole life, since the letter v does not exist in the Arabic language.
So rather then spend this post trying to do a historical lesson on Baklawa (that is what wiki is for, right?), let’s get down to the juicy tutorial of Baklawa Pops I made for my Arabic book club tonight.
(We are discussing Anthony Shahid’s House of Stone, btw)
2 cups pistachios
½ cup sugar
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
1 package Katifi (shredded phyllo dough)
1 stick unsalted butter
12 oz melting milk chocolate
1 cup finally chopped toasted almonds
24 lollipop sticks
Small muffin baking pan
Directions1. Preheat oven to 375. 2. Place pistachios, sugar, cinnamon, and cardamom in a food processor and process for 2 minutes. Transfer mixture to a mixing bowl for easy access.
ball. Place on parchment paper. Make 48 half balls.
working. Tear off a small chunk and dip
in melted butter.
the Katifi until it’s well buttered and shape into a bird’s next in your palm. Pick up one half ball and put it rounded side down in the middle and pick up a second and put it flat side down, so you have a full ball shape.
pistachio ball until it’s well covered. Try to make it a bit tight so that the end
results in nice round Baklawa Pop. Place
the Baklawa Pop in your small muffin pan and bake for 20 minutes.
sugar, water and lemon juice over medium heat until it boils. After boiling, allow to simmer for 10 minutes
on medium heat. When you take out the Baklawa Pops, pour the warm
syrup over them while they are still in the pan (there should be a fun sizzling sounds). And in a few minutes, take them out. Leaving them in the pan to cool completely
will make them icky.
in a double broiler) and dip each cooled Baklawa Pop in the chocolate. You’ll cover the bottom half and then dip it
into a little bowl with the chopped almonds. Put the Balkalwa Pops back on the parchment paper
until the chocolate hardens.
chocolate and then put it back into the hole. The chocolate is a tasty glue for your Balklawa Pop while you are holding this deliciousness and munching away. Call your neighbor over and share your special treat!
These lovely Eid decorations below were originally created for an Easter party by Wendy over at Green Beansie Ink. You can see all the fun Easter party stuff she did at Catch My Party. She gave me permission to turn her images into an entire Eid party. Here is a post that includes free downloads of all Eid party decorations below. Thanks Wendy!