Ballorieh with pistachios
Ballourieh consists of a rich pistachio filling that is placed between two layers of shredded kataifi dough—similar to the one used in kunafah. This ballourieh variety is lightly baked because it needs to retain its typical white color.
When baked, it is doused in syrup and left to set, and it is then traditionally served cut into large squares. Although it is invented in Aleppo, ballourieh is commonly found in Lebanon, Palestine, and Jordan.
What many don’t know is that Ballourieh dates back to the 8th century BC. The reason it is Syrian authentically is because Ballourieh by nature is in the Middle East, requiring a pistachio called Red Aleppo that originated from “Halab”.
Meaning of «Ballorieh» comes from «Glow». It is thus named because of its unique white color and glowing texture that differentiates it from all other types of dessert.
It is the only piece among all assorted Baklava types that is kept almost raw. In fact, it is baked for only about a few minutes. Its thick and rich pistachio filling makes it the preferred piece for pistachio lovers.
Ingredients for top and bottom layer of dough:
16 oz pack of Kunafe dough
1/2 cup of Ghee (Clarified butter) or unsalted butter.
Ingredients for Syrup for dough:
1 cup sugar
1/2 cup water
Fresh lime juice for one half large lime
1 teaspoon of Rose water
Ingredients for Pistachio filling and syrup:
4 cups roasted lightly salted shelled pistachios (I used one from Costco, you can use unsalted ones)
1/2 of granulated sugar
1/2 cup of Honey
1/2 cup of water
2 teaspoon of Rose water
1 teaspoon of Lemon juice
For Garnish:
1/4 cup of pistachios
1/4 cup of powdered sugar
2 teaspoon of rose water
Method:
Preheat the oven at 200 degrees F
Line an Aluminum foil baking pan with parchment paper.
Place the Kaunafeh dough in it.
Separate the fine strands of dough, until each stand is separated and not bound together.
Drizzle the butter (Ghee) on it.
Mix well, fluffing the dough.
Place the pan in a preheated oven.
Bake for 10 min.
Fluff the dough in between and bake for an additional 5 more min.
You can then take it out of the oven and set aside.
Method to prepare syrup for the dough:
In a pan mix one cup of sugar and 1/2 cup of water.
Heat it on medium low heat, until sugar is melted.
Add lime juice.
Simmer on medium low heat.
Once it comes to boil, simmer and reduce for 5 min.
When slightly cool add Rose water.
Set aside.
Method to prepare filling:
Place the pistachio in a food processor bowl.
Grind them to desired coarseness.
Set aside.
Prepare syrup as follows:
In a large wok like a pan mix, water, sugar and honey and lemon juice.
Heat it on the stove at medium low heat.
When it comes to a boil, simmer at low heat and reduce for 4 min.
Add rose syrup.
When syrup is reduced add ground pistachios and mix well.
Method to put it all together:
Take the lightly baked dough.
Drizzle the syrup (that you prepared first) all over the dough and gently mix well.
Grease a 10 x 13 glass pan grease it with melted Ghee or butter or cooking spray.
Take the dough mixed with syrup and layer it as the bottom layer on a greased glass pan.
Add filling on top of bottom layer of dough spread evenly.
Then top with another layer of dough and spread evenly.
Again press it down firmly onto the filling.
Cover with parchment paper while you prepare the garnish if desired.
For Garnish:
Grind pistachio in a food process and mix powdered sugar with it.
Add rose water to it.
Garnish the top layer of dough with this mix.
Cover with plastic wrap and parchment paper.
let it sit for 10 hours at room temp.
Next day remove the parchment paper and plastic wrap.
With a sharp knife cut into desired sized squares and place them in a baking cup and serve.
Enjoy !!
Lara Khouli