iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta

Ingredients:
1 1/2 pounds boneless heritage pork shoulder (Boston butt), cut into 3/4-inch cubes (about 3 cups packed)
4 ounces fat from heritage pork, cut into 1/2-inch cubes (about 1/2 cup packed)
1/4 cup ice water
3 tablespoons chopped drained oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
2 teaspoons fennel pollen* or freshly ground fennel seeds
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon (or more) olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
2 large garlic cloves, minced
1 cup dry white wine
3 cups canned diced tomatoes in juice (from two 14.5-ounce cans)
2 tablespoons chopped fresh basil plus additional for garnish
Creamy Polenta
Freshly grated Parmesan cheese

Instructions:
Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
Available at specialty foods stores and from zingermans.com.
Asparagus, Fingerling Potato, and Goat Cheese Pizza

Ingredients:
5 ounces fingerling potatoes
Cornmeal (for sprinkling)
Pizza Dough
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
1/2 cup grated Parmesan cheese

Instructions:
Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.
Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes

Ingredients:
3 tablespoons room-temperature butter, divided
8 3-to 4-inch-long meaty beef short ribs (about 4 pounds)
Coarse kosher salt
2 1/2 cups chopped red onions
2 cups 1/2-inch cubes peeled parsnips
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 750-ml bottle Zinfandel
2 cups low-salt beef broth
1 tablespoon all purpose flour
3 tablespoons room-temperature butter, divided
3 pounds russet potatoes, peeled, cut into 1-inch cubes
1 pound large parsnips, peeled, cut into 3/4-inch cubes
1 cup whole milk
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh rosemary

Instructions:
Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.
Pork Chops with Leeks in Mustard Sauce

Ingredients:
4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 teaspoons finely chopped fresh sage
2 tablespoons Dijon mustard
1/3 cup créme fraîche or sour cream

Instructions:
Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.
Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.
Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.
Beef Shank and Sausage Ragù with Whole Grain Spaghetti

Ingredients:
2 teaspoons fennel seeds
3 tablespoons olive oil, divided
2 pounds hot Italian sausages, casings removed
3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces)
5 cups chopped onions (about 3 large)
2 28-ounce cans diced tomatoes in juice
1 750-ml bottle dry red wine
8 large garlic cloves, chopped
4 fresh bay leaves
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper
1 1/2 pounds multi-grain or whole grain spaghetti
3 tablespoons extra-virgin olive oil
2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces)
1/2 cup finely chopped fresh Italian parsley

Instructions:
Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
Heat 2 tablespoons oil in large oven-proof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; transfer to large bowl. Add oil and toss to coat. Add cheese and parsley; toss to coat. Season pasta with salt and pepper.
Divide pasta among 12 shallow bowls. Ladle ragù over and serve.
Open-Face Crab Burgers with Red Pepper Dressing

Ingredients:
1/4 cup mayonnaise (preferably organic)
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup (preferably organic)
1 tablespoon hot chili sauce (such as sriracha)*
1/4 teaspoon finely grated lemon peel
1/4 cup mayonnaise (preferably organic)
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon ketchup
1 teaspoon finely grated lemon peel
1 teaspoon hot chili sauce (such as sriracha)*
1/2 teaspoon coarse kosher salt
2 tablespoons minced drained roasted red pepper from jar
1 green onion, thinly sliced
1 pound fresh lump crabmeat, picked over
1 3/4 cups panko (Japanese breadcrumbs),* divided
3 3-to 4-inch ciabatta rolls, halved horizontally
2 tablespoons (1/4 stick) butter plus more for rolls
2 tablespoons grapeseed oil or vegetable oil
6 crisp heart of romaine lettuce leaves
trimmed to 6-inch length

Instructions:
Mix all ingredients in small bowl. Season dressing with salt and pepper.
Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.
Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.
Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.
Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

Ingredients:
1/2 cup balsamic vinegar, 1/2 cup minced shallots, 1/4 cup extra-virgin olive oil plus more for steaks and grill, 1/4 teaspoon dried crushed red pepper, 1/4 cup chopped fresh Italian parsley, 2 tablespoons drained capers, 2 teaspoons fresh thyme leaves, 4 3/4-inch-thick grass-fed rib-eye steaks, 3 garlic cloves, pressed, 4 teaspoons smoked paprika*, 2 teaspoons coarse kosher salt, 1 1/2 teaspoons freshly ground black pepper

Instructions:
Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
Cinnamon-Dusted Mini Churros

Ingredients:
2 large eggs plus 1 large egg yolk
6 tablespoons plus 1 cup sugar
2 1/2 tablespoons orange juice
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 3/4 teaspoons ground cinnamon, divided
1 1/2 cups self-rising flour
Vegetable oil (for deep-frying)

Instructions:
Whisk eggs, egg yolk, 6 tablespoons sugar, orange juice, orange peel, vanilla, and 1/2 teaspoon cinnamon in large bowl. Let stand 5 minutes, then stir in flour. Mix 1 cup sugar and 2 1/4 teaspoons cinnamon in medium bowl.
Pour enough oil into heavy large saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 355°F to 360°F over medium-high heat. Spoon batter into pastry bag fitted with 3/8-inch (medium) star tip. Working in batches, pipe several 3- to 4-inch-long ribbons of batter into hot oil. Fry until golden brown, turning occasionally and adjusting heat to maintain temperature, 1 1/2 to 2 minutes. Transfer to paper towels to drain.
Working in batches, add warm churros to bowl of cinnamon sugar and toss to coat.
Spring Greens Sauté with Bacon and Walnuts

Ingredients:
1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyère cheese (optional)

Instructions:
Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.
Asian Noodle Salad with Shrimp

Ingredients:
1 6.75-ounce package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

Instructions:
Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.
Moroccan Chicken with Green Olives and Lemon

Ingredients:
2 Meyer lemons or regular lemons, 1 tablespoon olive oil, 1 large onion, halved, thinly sliced, 2 garlic cloves, pressed, 1 tablespoon paprika, 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 2 cups low-salt chicken broth, 1 4 1/2-pound chicken, cut into 8 pieces, skin removed, 1/2 cup green olives

Instructions:
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Strawberry Citrus Salad

Ingredients:
3 cups sliced hulled strawberries (about one 22-ounce basket)
3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons (packed) golden brown sugar
2 tablespoons thinly sliced fresh mint leaves

Instructions:
Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.
Spring Greens and Lima Bean Soup

Ingredients:
1 cup dried large lima beans
2 bunches dandelion greens, Swiss chard, or mustard greens (1 1/2 pounds total), tough bottom stems removed, leaves cut into 2-inch pieces
4 tablespoons extra-virgin olive oil, divided
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
1 large onion, finely chopped
8 cups low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup freshly grated Parmesan cheese

Instructions:
Place beans in large bowl. Pour enough cold water over to cover; let soak overnight.
Drain beans; place in heavy large pot and add enough water to cover by 2 inches. Bring to boil. Reduce heat to medium-low and simmer until beans are just tender, about 45 minutes. Add greens to pot; cook until tender, 4 to 5 minutes. Drain; set aside.
Heat 3 tablespoons oil in same pot over medium heat. Add celery, carrots, and onion. Sauté until onion is translucent, about 6 minutes. Add broth, tomatoes, and bean mixture. Reduce heat to low. Simmer 20 minutes to allow flavors to blend. Cover and let soup rest 15 minutes. Ladle soup into bowls. Sprinkle with cheese and drizzle with remaining 1 tablespoon oil.
Pint-Size Lemon-Poppy Seed Muffins

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon (packed) finely grated lemon peel
2 large eggs
1/4 cup poppy seeds

Instructions:
Position rack in center of oven and preheat to 350°F. Butter and flour three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Almond-Banana Smoothies

Ingredients:
2 large ripe bananas, peeled, sliced
2 cups almond milk or whole milk
2 cups ice cubes
2 tablespoons (packed) golden brown sugar
1 teaspoon vanilla extract
Ground nutmeg

Instructions:
Blend first 5 ingredients in blender until smooth. Divide smoothies among 4 small glasses. Sprinkle lightly with nutmeg.
Sweet Crêpes

Ingredients:
2 3/4 cups whole milk, 3/4 cup plus 2 tablespoons heavy cream, 4 large eggs, 2 cups all-purpose flour, 2 tablespoons sugar, 1/8 teaspoon salt, 1 tablespoon vanilla extract, About 4 tablespoons unsalted butter, softened, for cooking crêpes, Assorted fillings, such as fresh lemon juice and sugar or bananas and Nutella

Instructions:
In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.
Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.
Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crêpe, then, using fingertips, carefully flip crêpe over. Cook until underside is set, about 20 seconds more. Transfer cooked crêpe to platter and keep warm.
Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter. Fill crêpes with desired fillings and serve immediately.
DO AHEAD: Crêpes can be made 1 day ahead. Refrigerate, covered. To rewarm, transfer stack to baking sheet, cover with foil, and heat in 300°F oven about 15 minutes.
Baklava

Ingredients:
3 1/2 cups walnuts, chopped, 1/2 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1 pound package phyllo sheets, thawed, 1 1/2 cups butter, melted, 2 cups, plus 2 tablespoons sugar, 1 1/2 cups water, 1/2 cup honey, 1/4 lemon, peel only, 1 clove

Instructions:
Preheat the oven to 375°F.
Mix together the walnuts, sugar, and spices and set aside.
As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.
Sprinkle one-third of the nut mixture onto the phyllo sheets.
Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.
Place another one-third of the nut mixture on the dough.
Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.
Trim the edges so that they do not stand above the level of the dough.
Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.
Bake at 375°F for 25-30 minutes or until the top layer of the phyllo takes on a light golden brown color.
While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.
Remove the pan from the oven and immediately pour hot syrup over the baklava.
Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.