{"id":6490,"date":"2026-10-18T20:52:28","date_gmt":"2026-10-19T01:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-baklava-lebanese-sweets-recipe\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-lebanese-baklava-lebanese-sweets-recipe","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/fr\/how-to-make-lebanese-baklava-lebanese-sweets-recipe\/","title":{"rendered":"How to Make Lebanese Baklava with Pistachios and Ater Syrup"},"content":{"rendered":"

Crisp layers of phyllo, a generous nut filling and a light syrup scented with orange blossom. Lebanese baklava is less sticky than you might expect, and that is the point.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n40 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n50 minutes, plus 4 hours resting<\/td>\n<\/tr>\n
Serves<\/th>\nAbout 35 pieces<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegetarian<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Baklawa, as it is said in Lebanon, sits on every tray of sweets brought to a house during Eid, Christmas, Easter or a new baby’s visit. The big sweet shops of Tripoli, Beirut and Saida sell it in dozens of shapes (fingers, bird’s nests called ish el bulbul, diamonds, rolled cigars), but the home version is a simple tray of buttered phyllo layered with nuts and cut into diamonds.<\/p>\n

The Lebanese style has its own character. It leans on pistachios or cashews, it uses clarified butter (samneh) for a clean, nutty flavour, and the syrup (ater) is lighter and perfumed with orange blossom water or rose water rather than honey or cinnamon. The result should be crisp on top, moist at the base, and never drowning in syrup.<\/p>\n

Ingredients<\/h2>\n

For the syrup (ater)<\/h3>\n