Yas (Jasmin) Baklava

Yas (Jasmin) Baklava

Baklava is a type of sweet prepared in Iran, Turkey, Azerbaijan and Central Asian countries. In Iran, Baklava has different shapes such as rhombus, square and tube and various flavors like pistachio, walnut, almond, coconut and caramel with basic ingredients including rose water, sugar, cardamom, flour, baking powder, egg yolk, powdered sugar, milk, and oil. Gaziantep’s baklava from Turkey and the baklavas from Baku (Baki Baklavasi) are among the most famous baklavas. In Iran, this sweet is prepared in cities such as Kashan, Qazvin, Yazd, Tabriz, Gilan and Sardrud (Sardari Baklavasi).

Yas (Jasmine) Baklava

Jasmine is found in abundance in Gilan, and so is used to flavor baklava’s almonds. To do this, after the almonds are peeled and completely dried, some jasmine flowers are poured on the almonds in a closed container. The next day, the shriveled jasmines are removed and replaced with fresh ones to make almonds all flavored. Then almonds are ground and mixed with powdered sugar and consumed in baklava. This baklava is called Yas Baklava and is very fragrant. Cardamom is not used in this baklava.

Ingredients for Baking Baklava:

1- Milk: half a cup or 100 ml

2- Baking powder: half a teaspoon

3- Salt: a pinch

4- Melted butter for inside – 3 tablespoons, 36 grams. Each tablespoon of butter weighs 12 grams.

5- Egg yolks – 2 pcs

6- Sifted flour – 2 and ¼ cups, about 250 grams or until it does not stick to hands.

7- Melted butter for top – 1/3 cup or 60 grams

8- Powdered sugar (for between the layers) – one cup

9- Jasmine flowers: 2 teaspoons

10- Almonds: one cup

11- Rose water: 2 tablespoons

12- Sugar (for syrup): one cup

13- Water: ¾ cup

14- Rose water: ¼ cup

Yas Baklava Recipe
  1. In a large bowl with sufficient capacity for all the ingredients, pour milk, dissolve baking powder and salt in it, and mix well with melted butter and yolk.
  2. Add flour gradually to become a relatively stiff dough and make it even by kneading.
  3. Put the dough in a plastic bag and let it rest for one or two hours until the dough rises.
  4. Spread the dough as thin as possible and cut about 4-6 super thin pieces the same size as the mold.
  5. Grease the bottom of the mold with butter and place a thin layer, then add the mixture of almonds, powdered sugar and cardamom between the layers and sprinkle a little rose water on it and press each layer using your hand or a spoon at the corners. Press the mold until it is completely firm and even.
  • Cut the baklava with a knife into rhombuses or squares.
  • At the end, pour the not too hot melted butter on the stuff.
  • Bake in the oven preheated to 170 degrees for 20 minutes in the lower level and for 10 to 15 minutes in the upper level until the surface turns golden.
  • Pour the water on the sugar in a pot and put it on low heat until it thickens a little. Add rose water and turn it off after it boils.
  • Finally, when the baklava cools down a bit, pour the prepared syrup on it gradually. You can use pistachio or almond powder to decorate the baklava.