As I have mentioned several times before, I don’t do nearly as much cooking as I once did, now that I am living in two places. An exception to this came recently when I decided to make this “baklava,” from a recent edition of delicious magazine (it is a Sabrina Ghayour recipe, previously featured on the BBC’s Saturday Kitchen which is where I have linked the recipe from). This is definitely a weekend project — preferably a cozy Saturday with a glass of wine, the paper, and some nice background music.
Although this dish takes a lot of time, it is not at all difficult and there is very little “fuss” involved. The most difficult part is assembling it, but even that is very easy. So, don’t be put off — what this requires most of all is time, not effort.
I bought a lovely pork shoulder at our local butcher — I have to admit that it was a bit unfortunate to cook it and then not just eat it right away and bury it in the baklava. Next time I buy it I’m not doing anything to it!
The recipe called for fennel, which I left out because I don’t like the taste if it. I think it’s complex enough without it though. The end result looks impressive and was really tasty — the honey means it has a tiny taste of sweetness. My only bugbear was that the sauce ended up a touch dry for me.