Different types of baklava for home cooking

 Contrary to what many people believe, not all baklavas are easy to prepare at home. While some are actually very simple and basic, others can be very difficult. The borma, habshi halwa and ballorieh varieties of baklava are far more difficult to make than the original, finger and bukaj varieties.

Varieties for home cooking

The original is undoubtedly the easiest variety to prepare in the home kitchen. This is especially true if the phyllo dough is purchased and not homemade. In this case, you simply stack some dough, sprinkle it with nuts, cover it with another dough and bake it. When it comes to preparing a delicious dessert at home, this is as simple as it gets. This is a key factor in the worldwide popularity of this meal. Most people regularly prepare it in their own kitchen.

Buying sweets online

It is relatively easy to make several variations of baklava from phyllo dough. First of all, the second easiest variant is Fingers. The phyllo dough is rolled out into long cylinders to imitate fingers after the nuts are placed along one edge. Hence the name. They can be cut long or short depending on personal preference.

In general, the versions made from phyllo dough are the easiest to make. It is possible to make the dough yourself at home. Of course, it is easier to buy it already made, but if you want to have full creative control over your recipe and get the best taste, it is better to make the dough yourself. The only ingredients in all the recipes you'll find online are flour and water.

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The more difficult versions of baklava, made with knafeh dough, are often tried only by pastry experts. Names like borma, basma and ballorieh come to mind. Both Ballorieh and Borma end products use long strands of dough. In Ballorieh, the nuts are enclosed by the dough threads, while in Borma, the filling is sandwiched between two layers of dough threads. In contrast, the filling in Basma is completely enclosed by layers of crushed Knafeh bread.