One of the desserts that is very popular among citizens in Kosovo is baklava.

Well, it was exactly this dessert that the two pastry chefs, Arianit Hasangjekaj from Kosovo and Jakup Bibi from Albania, had decided to prepare for the guests of the Gastronomy Festival in Pristina.

For the visitors of the "Prishtina Gastronomy Festival", they showed the recipe for preparing baklava, with few ingredients.

Arianit Hasangjekaj showed the recipe for cooking the dessert that has its origins in the Middle East.

"To prepare baklava we need these ingredients, five eggs, flour, a little salt and water.

First, we take the container in which we made the ingredients together.

We put the eggs in the container, they should be at room temperature, not cold.

Then we will put the water on top of the eggs.

The amount of water is 600 milliliters, 15 grams of salt and at the end we put the flour.

The flour is preferred to be with as much protein and gluten as possible," he said.

Photo://Prishtina Gastronomy Festival

While Jakup Bibi, the pastry chef from Albania, showed how to mix the ingredients and how to obtain a homogeneous baklava dough.

"We weigh all the ingredients together and place them for processing in the mixer for a few minutes, until a homogeneous dough is formed, which is also very easy to separate from the mixer", he said.

Photo://Prishtina Gastronomy Festival

According to Arianit, once the dough you want is obtained, it should be left to rest for 10 to 15 minutes.

"The moment we see that the product is ready, we will let it rest for 10 or 15 minutes.

The baklava should be mixed with a turierle and asesisi with a wire.

We will divide the obtained dough into equal parts of approximately 50 to 80 grams per measure.

We divide the dough into five parts, open it to a small size and cover them with starch", he said.

Photo://Prishtina Gastronomy Festival

In the preparation of the dessert with the taste that melts in the mouth, the secret is undoubtedly in the way of opening the noodles.

According to Bibi, once the noodles have been opened and placed on the baking sheet, melted butter should also be poured over them.

"While we are preparing the dough, we will put the butter in a bowl to melt, because we will need some melted butter.

As you can see, the dough is almost ready.

The mass of the dough is quite strong, which needs to be massaged a little by hand.

We let it rest for a few minutes and cover it with a wet napkin so that it doesn't dry out", Bibi confesses.

Photo://Prishtina Gastronomy Festival

Of course, the juice or sherbet, which is added at the end of the cooking process, is decisive for the sweetness of baklava.

"After we put the baklava to bake, I put a liter of water with two kilograms of sugar in this pan.

Then we set it to boil at a temperature of up to 105 degrees, in order to make the liquid (sorbet) for baklava", concluded Hasangjekaj.

For 11 days, there will be food, music and entertainment for all generations, for all groups, for all society, colleagues and family, at the "Pristina Gastronomy Festival".

In addition to delicious cooking by different chefs from the Albanian lands, there will also be music by well-known artists of the Albanian scene, who will entertain the guests of this festival.