I'm Lebanese and I also've just understood it with syrup. Had no idea honey was also a plain thing with baklava. Because the Lebanese/Egyptian recipe is the one that is best. The honey really makes it waaaay too ...
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- I'm Lebanese and I've only known it with syrup. Had no idea honey was even a thing with baklava.
- Because the Lebanese/Egyptian recipe is the best one. The honey really makes it waaaay too sticky and chewy. With the simple syrup/orangeblossom water, its much lighter, stays crispy and crunchy, and is much more flavorful. My opinion, of course.
- I'd only tried the honey kind, but your description makes me want to try that one, too. I have a feeling I'll end up liking them both. It's like arguing which type of bbq sauce to put on pulled pork (vinegar, tomato, or mustard base, hot, sweet, both...) the only wrong answer is not to try ALL of them at least once.
- Well the answer to your bbq sauce question is obviously Famous Daves Devils Spit.
- When it comes to store-bought bbq sauces, I agree wholeheartedly. That's my favorite sauce to mix with a bit of the drippings when I make crock-pot bbq. For homemade / restaurant bbq sauce, I like the spiciest vinegar-based sauce I can get.
- Wrong Source: Another Greek
- Well you're wrong Source: Turkish
- Honey is by far the way to go with Baklava. Source: White dude that loves dessert
- Ditto Source: Greek
- I also concur Source: also Greek
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