He gets up early, 5:30 sharp to be exact. At 6:00 he opens the doors to his sweet shop in Basta el faw’a to get that fresh air from the slow-waking city. For just a little while, time stands still and he starts his preparation for a day of stirring and cooking allowing him to take in this life with a deep inhale and appreciation of this skill he has perfected over he years.
The Baklava (be’lewa as we call it in Lebanon), as we know it today, was perfected by Middle Eastern pastry makers, especially Lebanese who developed the process of layering the ingredients. This pastry is made of wheat flour, butter and milk with some salt, then sweetened with sugar and stuffed, or topped, with sweetened pistachios. The preparation is more complex: The dough is made into thin layers. Each is brushed with butter, or oil, and placed on top of the other until obtaining multiple layer dough.
Lebanese pastries are a pure delight. Originally, our ethnic pastries used to be very sweetened. Today, and since a decade or so, they are made with lesser sugar. Lebanese sweets are a landmark in our country’s culinary journey, and are among the best in our region and have landed a world renowned fame for some families who have been in the business for generations.