{"id":1143,"date":"2025-11-25T13:58:13","date_gmt":"2025-11-25T13:58:13","guid":{"rendered":"https:\/\/mbahareth.com\/?p=1143"},"modified":"2025-11-25T13:59:01","modified_gmt":"2025-11-25T13:59:01","slug":"baklava-with-fork-spoon-ghee","status":"publish","type":"post","link":"https:\/\/mbahareth.com\/?p=1143&lang=en","title":{"rendered":"Baklava with Fork & Spoon Ghee"},"content":{"rendered":"

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\nBaklava with Fork & Spoon Ghee<\/span><\/span><\/p>\n

\n
\n

A luxurious Middle Eastern dessert made of thin layers of pastry filled with walnuts or pistachios, perfected with Fork & Spoon vegetable ghee<\/strong> which gives it a golden crisp and irresistible shine.<\/p>\n<\/div>\n

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\ud83e\uddf0 Tools<\/h2>\n
    \n
  • Medium-sized baking tray<\/li>\n
  • Brush for applying ghee<\/li>\n
  • Sharp knife for cutting<\/li>\n
  • Oven at 180\u00b0C<\/li>\n<\/ul>\n<\/div>\n
    \n

    \ud83e\udd58 Ingredients<\/h2>\n
      \n
    • \u00bd kg phyllo dough<\/strong> (goulash)<\/li>\n
    • 1 cup Fork & Spoon vegetable ghee<\/strong>, melted<\/li>\n
    • 1 cup crushed walnuts<\/strong> or ground pistachios<\/strong><\/li>\n
    • 2 tbsp sugar<\/strong><\/li>\n
    • 1 tsp cinnamon<\/strong> (optional)<\/li>\n
    • 1 cup warm syrup<\/strong> for serving<\/li>\n<\/ul>\n<\/div>\n
      \n

      \ud83d\udc69\ud83c\udffb\u200d\ud83c\udf73 Preparation Steps<\/h2>\n
        \n
      1. Brush the bottom of the tray with a layer of Fork & Spoon vegetable ghee<\/strong>.<\/li>\n
      2. Place a sheet of phyllo dough, brush with ghee, and repeat until you reach half the amount.<\/li>\n
      3. Mix walnuts, sugar, and cinnamon, then spread the filling over the layers.<\/li>\n
      4. Continue adding the remaining phyllo sheets, brushing each layer with ghee.<\/li>\n
      5. Cut the baklava into squares or triangles before baking.<\/li>\n
      6. Bake at 180\u00b0C until golden (25\u201330 minutes).<\/li>\n
      7. Pour the warm syrup over the hot baklava immediately after removing it from the oven.<\/li>\n<\/ol>\n
        Tip:<\/strong> For an extra glossy finish, brush the top with an additional spoon of Fork & Spoon ghee<\/strong> right after baking.<\/div>\n<\/div>\n
        \n

        \ud83d\udca1 Success Tips<\/h2>\n
          \n
        • The syrup should be warm, not cold, to avoid softening the layers.<\/li>\n
        • The more phyllo layers you use, the crispier the baklava becomes.<\/li>\n<\/ul>\n<\/div>\n
          \n

          \ud83d\udcca Nutrition Information (per piece)<\/h2>\n\n\n\n\n\n\n\n
          Item<\/th>\nAmount<\/th>\n<\/tr>\n
          Calories<\/td>\n\u2248 450 kcal<\/td>\n<\/tr>\n
          Protein<\/td>\n\u2248 9 g<\/td>\n<\/tr>\n
          Fat<\/td>\n\u2248 22 g<\/td>\n<\/tr>\n
          Carbohydrates<\/td>\n\u2248 55 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
          \n
          Enjoy the golden shine of baklava with Fork & Spoon vegetable ghee<\/strong> \u2013 the secret finishing touch for all your desserts.<\/div>\n

           <\/p>\n<\/div>\n<\/div>\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

          Baklava with Fork & Spoon Ghee A luxurious Middle Eastern dessert made of thin layers of pastry filled with walnuts or pistachios, perfected with Fork & Spoon vegetable ghee which gives it a golden crisp and irresistible shine. \ud83e\uddf0 Tools Medium-sized baking tray Brush for applying ghee Sharp knife for cutting Oven at 180\u00b0C \ud83e\udd58 […]<\/p>\n","protected":false},"author":1,"featured_media":902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[26],"tags":[],"class_list":["post-1143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fork-spoon"],"_links":{"self":[{"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/posts\/1143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mbahareth.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1143"}],"version-history":[{"count":1,"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/posts\/1143\/revisions"}],"predecessor-version":[{"id":1144,"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/posts\/1143\/revisions\/1144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mbahareth.com\/index.php?rest_route=\/wp\/v2\/media\/902"}],"wp:attachment":[{"href":"https:\/\/mbahareth.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mbahareth.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mbahareth.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}