MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Saneyyet Ba-Alawa  (Baklava Tray)
 Categories: Pastry, Desserts, Nuts
      Yield: 18 Servings

      5 c  Walnuts; chopped
    1/2 c  Granulated sugar
      1 ts Cinnamon; ground
    1/2 ts Nutmeg; ground
      2 c  Rendered Butter
  2 1/2 lb Filo dough
      2 c  Syrup

  In a bowl, mix the walnuts, sugar, cinnamon, and nutmeg.
  Set aside.

  Set the oven @ 350°F/175°C.

  Grease a 16" by 12" baking tray or sheet with butter.
  Lay 3 or more layers of the filo on the tray/sheet and
  brush between each layer with the butter. Add 1/3rd of
  the filling mixture and cover with more layers of filo,
  about 6, again brushing in between each layer with the
  butter. Follow the same procedure with the rest of the
  filo and filling.

  With a sharp knife, cut the baklava into diamond shapes.
  If there is butter left, heat, and pour on tray evenly.

  Bake the baklava on the middle rack for 30 minutes (DO
  NOT BURN). Allow the baklava to cool for 10 minutes,
  then pour the cool syrup on top of baklava evenly.

  Serve when cold.

  Recipe: "Bel Hana -- Authentic Egyptian Cookbook",
  donated to St. Mark Coptic Orthodox Church of Houston,
  Texas by Mary Fahmy Greiss, Yvonne Zaki, and Iris Davis

  Uncle Dirty Dave's Archives

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