different types of baklava recipes

Making the filo sheets thin enough to create 40 layers for baklava (yes, traditional baklava has around 40 sheets of filo) takes a lot of time and experience. Baklava is a dessert made from a mixture of sugar, nuts, andrahamides (flour). Many ethnic festivals are held in my city throughout the year. of thorns, and oval (stuffed with nuts or pistachios) to symbolize the sponge Christ was given to quench his thirst. rectangle. Gllolu family (one of the best baklava producers in the world) couldnt offer their top quality baklava at a lower price, and as a solution, they created a new type of cheap baklava; Stl Nuriye. The hot flaky phyllo will properly absorb the cooled syrup while remaining crispy. Remove the syrup from heat. These baklavas are filled with pistachios but dusted with a light layer of raw pine kernels. This recipe was great! Easter maamouls are made in two shapes: round (stuffed with dates) to symbolize the crown. Thanks! And the warm honey syrup. With the perfect combination of water buffalo clotted cream (or fresh cream) and classic pistachio baklava, biyet offers a fair amount of sweetness in a lighter taste for those who are tired of other types of baklavas intense sugary flavor. Most of us know what traditional Greek baklava is. Inevitably, the scrumptious taste and crispy texture will tempt you to overeat. One of the earliest baklava recipes published on Allrecipes, this Turkish version features almonds for the nut filling. Knafeh dough is made by mixing flour and water and placing the mixture through a series of pots and filters to render long strands of dough. This is because baby pistachios are greener and have more flavor and fewer tannins. This Baklava is a piece of heaven! Pistachio Baklava Lemon juice is often added into syrup to stop baklava crystallizing. Distribute the remaining of the nut mixture evenly over the top layer of phyllo. Baklava recipes has . Add the mixture of crushed walnuts and sugar evenly on top, smoothening out with a spatula. Dry baklava is soaked in a little amount of syrup, but its denser than the syrups in other types. In Greece, however, honey is most often used as the main sweetener since it is so widely available. Do you have a suggested phyllo dough recipe from scratch? Barazek:Flat pistachio and sesame cookies. Stir the filling mixture well until smooth. After it is shaped, the pastry can be cooked in a pan or deep-fried until it starts to develop a golden brown hue. Although most recipes are fairly similar, each family . Brush with butter. Some people prefer to eat baklava with nuts, while others enjoy it without any nut additions. I usually make walnut baklava, but I have a work event coming up and my co-worker is allergic to ALL nuts, including pine nuts. Learn how your comment data is processed. Reduce heat; simmer for 10 minutes. For all recipes, visit ushere. Keep dough covered until needed. Cooled syrup over hot baklava for, Garnish the baklava with sliced or finely chopped pistachios. Required fields are marked *. After the syrup begins to boil, let it boil for another 15 minutes. Osh el bolbol: "The nightingale's nest". Combine sugar, water and lemon juice in a medium saucepan. Add in the honey and stir to combine. And it's the perfect make-ahead dessert, so you never have to rush the process! You can either make your own brown butter or clarified butter or use ready made melted ghee. Saray burmas is a unique baklava type that is also referred to as palace baklava. As to baklava types served in Acemolu, acem baklava and acem rose are among the most preferred baklava types. Baklava is a Middle Eastern dessert commonly associated with countries like Turkey and Greece. However, when we make baklava at home, since we ourselves arent baklava masters, the sheets wont be very thin and transparent. She is now settled in London, UK, where she is dedicated full-time to her own calligraphy, going deeper into the potential of the ancient art of the Kufic script, while pursuing illustration for her own pleasure. To me, nothing rivals homemade baklava. Remove syrup from heat and let cool at room temperature while preparing . Interestingly, there are many different recipes used around the world. Let the baklava cool completely (it's best if you leave it for several hours, or at least 1 hour, to allow the flaky phyll.o layers to absorb the honey syrup completely).Cut through the pieces you marked earlier. , Melt unsalted sliced butter at medium heat in a. Thanks so much for sharing your tips, Roz! Bring to a boil then add the lemon juice and cloves (PHOTO 6). New to making baklava from scratch? Use a low carb syrup, skip the sugar in the filling and this delicious dessert will be suitable for diabetics. Simmer the mixture until sugar dissolved completely. crunchy half-moon-shaped paste filled with pistachios or nuts. Planet Bakery offers an assortment of baklava to choose from including our traditional walnut filled pastry. Baklava Authentic recipe. She was apprenticed to a master calligrapher for several years while creating computer games for one of the Middle-East's first game developers. Almost any nut works well here, so feel free to use walnuts, almonds, pistachios or a mixture in place of the non-traditional pecans. Brush the very top sheet of phyllo with butter. Baklava is a sweet dessert pastry made of layers of filo dough (phyllo dough) filled with chopped nuts and soaked in honey, syrup, or milk. Some variations of the zel kare baklava are made with lower sugar content and higher oil content. With this type of baklava, the kataifi shreds are twisted around a nut and sugar filling to create a tube shape. If I had purchased salted pistachios, this probably wouldn't be necessary. Bake. They're associated with, religious holidays Easter or Ramadan. Cinnabon: Signature Rolls and Bad Service, 20 Holiday Delicacies from Around the World, Il Vigneto: A Mouthwatering Lemon Sorbet in a jar. In the city of Bursa, you'll find vendors selling candied chestnuts during the winter season, along with the sweet baklava treats stuffed to the brim with pulverized or whole candied chestnuts sweetened with sugar. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. Get more sweet and savory phyllo inspiration with our recipes and collections, like this Greek custard encased in phyllo -- Galaktoboureko. Add the lemon juice and the vanilla and mix well. The syrup made using this recipe is literally inedible if you cool it down. According to the Financial Times, chestnuts are a symbolic food in Turkey that have roots in the country back to the times of ancient Sardis. 1 baklava triangle: 271 calories, 16g fat (5g saturated fat), 21mg cholesterol, 162mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 5g protein. Also, most baklava recipes contain gluten, so cannot be used by some (with a special disease called . For instance, in some parts of Greece, almonds are a lot more common than walnuts, which means that baklava made in these regions tends to use almonds. Reduce heat and simmer for 20 minutes. Top with 1 layer of phyllo dough; brush with butter. The hole in the middle is then filled with walnut or pistachios. Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer. Lower the heat and simmer for 5 minutes and add honey. Pay Attention, It's an Addiction. Bayla- itself in Mongolian is a Turkic loanword. Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside. Get our best recipes and all Things Mediterranean delivered to your inbox. Ottoman empire was a multicultural empire, and Turks, Greeks, Arabs, Bulgarians, Russians, Armenians, Kurds, Persians, Lebanese, Albanians, and Hungarians created this delight of the world together. Taj al malek, or "king's crowns," are a type of baklava made with shredded phyllo called kataifi. Preheat an oven to 325 degrees F (165 degrees C). In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Patch it up and use in middle layers. Homemade baklava is also cut in a diamond shape. You'll be wowed by the phyllo dough, which is layered with chopped peanuts, honey, and butter. Honey syrup is poured over the top so that every bit is deliciously sweet. When making this baklava recipe, it helps to think of the ingredients list in three different components: Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. If you ever visit Istanbul, check out our list of the best baklava shops in Istanbul to get the best of this divine dessert. Place the baklava dish on the middle rack of your heated oven. Repeat with remaining phyllo. Asawer is a relatively small and light baklava made by shaping pieces of phyllo into discs before using a rod to flip the dough in half. Unroll dough carefully onto a smooth, dry surface and cover with damp towel (not wet, wring it tight). Butter a 10x15 inch baking dish. We don't at the moment, I'm so sorry. Trim phyllo to fit the pan before or after assembly. Mussel baklava is made with very thin layers of phyllo sandwiched between chopped pistachios and pistachio cream. In a large saucepan, bring syrup ingredients to a boil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Spread with remaining walnut mixture. Bring to a boil, then lower heat and let simmer for about 25 minutes. Blbl yuvas, or nightingale's nests, are disc-shaped baklava found in Turkey, the Middle East, and Europe. Different Kinds of Baklava to Eat. which are delicious also. Dry baklava, which has less butter and more nuts, can keep its freshness 10-15 days. The key to enjoying baklava is to follow the recipe closely, as different types of Baklava have unique flavors and . How to Make Mini Baklava in Phyllo Cups. Craving more phyllo recipes? The dough for the basma is called knafeh. Soak the Rolled Baklava: In a saucepan, combine the sugar and water and boil it on low for 10 minutes. Browsing the net I was led to an exceptionalinfographic by an amazing artist calledJoumana Medlegshowing the baklava pieces and their names. Sometimes I make Kol Weshkor (another phyllo pastry dessert) with almonds, pine nuts, o. As a result, homemade baklavas will only have as few as 15 to 20 layers of filo sheet. Pistachio baklava is the most popular and original type of baklava. Self-taught in illustration, she graduated in 2001 with a Bachelor's in Graphic Design from the American University of Beirut. Try Chef John's delectable version of baklava, covered in a honey-laced syrup scented with vanilla and cloves. Ballourieh baklava is characteristically made with distinct layers of shredded wheat dough (kataifi) baked with a thick layer of pistachios and covered in rosewater syrup (viaBaklava Factory). Personally, I move any leftover baklava to the fridge after a few days, but keeping it at room temperature does preserve it's crispy texture better. Pre-cut into diamond-shape but don't cut all the way through to bottom layer, just a deep score. Bake: Place the baking dish on the middle rack of your heated oven. Add in rosewater after syrup is ready. I thaw it overnight in the refrigerator and then let it come to room temp by placing on kitchen counter for, Phyllo dough is usually available as 17 x 12 inch (24 to 28 sheets) or 9 x 14 inch (40 sheets in two separate rolls). In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Place a layer of phyllo pastry sheets in the bottom of a prepared and greased pan. Spoon 3 tablespoons of the walnut mixture into a line, 1/2-inch up from the seam. Cevizli baklavas are relatively dense and sweet, thus making them the perfect dessert pairing for Mediterranean dishes or served alongside a warm cup of tea or coffee. One piece of this baklava has 10 g carbs, out of which 6 g is from sugar. It's made with flaky layers of buttered phyllo pastry stuffed with walnuts. 20. Mix well to combine. pistachio or walnuts are common ingredients in Baklava, a pastry made of thin fillo dough topped with honey. Lower heat to medium-low and simmer for another 10 minutes. Osmalieh: Fibrous wheat paste sandwiching ashta cream; Sanyoura: A sugar . Yaprak sbiyet, also called leaf sbiyet, is the excessive amount of pistachios stuffed into the pastry. The creamy, buttery smell emanates from each satisfying crunch. Some recipes add spices such as cinnamon, cloves, and cardamom for a unique flavor. You'll know when your baklava is nearing the end of its life when it starts to dry out. If you've never made baklava before, start with this authentic and top-rated recipe -- it has more than 1,700 reviews and a solid five-star rating, giving you that boost of confidence knowing that it's bound to succeed! Like a sweet, comforting hug from Yiayia, this Greek baklava is as good as it gets. Ghazel banet: "Flirtation of girls", cotton candy. Top with two sheets of dough, butter, nuts, layering as you go. Regardless of the coating of these baklavas, the process of stuffing and shaping them is very similar. Sprinkle with a layer of the nut mixture. Taste of Home is America's #1 cooking magazine. Pour syrup over warm baklava. Nutty, syrupy, crispy what's not to love about baklava? You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I'm Suzy; born and bred right on the shores of the Mediterranean. Press the roll on each side to ruffle it and then pull out the needle. Some differ because they are made with different nuts like pistachios or walnuts, while others have unique recipes such as Stl Nuriye, in which milk is mixed with syrup and added to the filo dough after its baked. Keep the package closed until use. (IMPORTANTBecause ovens vary, be sure to check your baklava half-way through baking). shredded wheat crowns filled with pistachios. (See the video to see exactly how I cut baklava). Unlike other baklava types, which are sliced into squares or diamonds, the carrot slice baklava is sliced into triangles which are slightly larger than other servings of baklava. Toast nuts for 8-10 minutes. Then let your baklava cheesecake absorb all the syrup and cool down at room temperature before transferring it to the fridge to let it rest overnight. Pour farina in a tray and put the dough pieces and cover it with stretch film and rest 1 hour in the fridge. I've bought the pistachios, but the hazlenuts had to be ordered from Amazon. Additionally, kuru baklava tends to be a bit lighter than other baklava varieties, which makes them a perfect snack if you're traveling through the region. All you need is to keep it at room temperature, and the sweet treat will last for about one month! (Review the tutorial above to see how I cut baklava). Directions. Try apple strudel, Spanakopita, or this savory meat pie! Recipe creator Smart Cookie's take on baklava uses both pistachios and walnuts, and the syrup is flavored with a floral hint of orange blossom water. At regional bakeries in Syria, Jordan, and Palestine, the Ballourieh is only baked lightly so that the pastry retains its white color. This decadent twist on the original includes bits of dark chocolate mixed in with the nuts between layers of crunchy phyllo. Basma, according to Libanis Sweets, is the Lebanese word for "a smile." Mafroukeh: A festive dessert recipe, made of layers of semolina, ashta cream and roasted nuts. Add nuts of choice to a baking sheet in an even layer, then toast at 350F until they're golden & fragrant. Line a baking sheet with parchment paper. Maamoul madd: Maamoul prepared in a "spread" and cut up rather than individually molded. The best pistachios suitable for baklava grow in Turkey, Syria, and Iran. Pistachio stuffedbaklava layered with fillo dough drizzled with a rose water sugar syrup, Walnut stuffed baklava layered with fillo dough drizzled with a rose water sugar syrup, Tightly rolled fillo dough stuffed with ground cashew, Nested layersof fillo packed with finely choppedpine nuts, Whole Turkish pistachios with layers of fillo, butter brushed and baked to a golden crisp, Shredded fillo dough wrappedaround a mountain of Turkish pistachios, Kunafie dough,pistachios and clarified butter baked to a chewy perfection, Lightly baked shredded fillo dough with chopped pistachios drizzled in rose water, Soft dough cookie filled with premium dates showered with powdered sugar and baked to a golden perfection, Soft dough cookie filled with Turkish pistachiosshowered with powdered sugar and baked to a golden perfection, Soft dough cookie filled with walnutsshowered with powdered sugar and baked to a golden perfection, A chewy tasty light dessert made with coconut, butter, and sugar baked to a golden perfection. Kallaj: Fried wheat layer filled withashta, specially served during Ramadan. Check out the selection below and don't forget that we offer FREE shipping in the 48 United States. Combine the processed nuts with sugar and ground cardamom in a. The internet's No. Not only do different types exist like mini baklava, chocolate baklava, or cheese baklava, but also many variations can be found in the finer details of baklava preparation from Macedonia to Syria and from Egypt to Armenia and even the USA. (Optional Step: Add cardamom pods, whole cloves, and dehydrated orange slices to enhance the syrup flavor.) Prepare the syrup towards the last 5-10 minutes of the baking time so it will be ready by the time your baklava is ready baked. Discard scraps. Browsing the net I was led to an exceptionalinfographic by an amazing artist calledJoumana Medlegshowing the baklava pieces and their names. Brush the top of the phyllo sheet with the melted butter. I bought unsalted roasted pistachios and would recommend adding a pinch of salt to the nut mixture. One of the distinguishing characteristics of baklava is its sweet, syrupy coating. Honey Topping: In a medium saucepan, combine sugar, honey, lemon juice, vanilla and water. Repeat this process a few more times until you have used up about of the phyllo pastry, each layer being brushed with the melted butter. . Turn off heat and stir in rose water. This will cause the beautiful pastry you worked so hard on to get soggy. Different Types Of Pregnancy Tests August 26, 2022 Staff 1. Bake at 375 for 30 minutes and then turn down heat to 350 and bake another 30 minutes until evenly golden brown. Reduce heat and allow the mixture to simmer for 5 minutes. (IMPORTANTBecause ovens vary, be sure to check your baklava half-way through baking). Cut whole stack in half to fit pan. Brush the interior of the baking pan with some of the melted butter. Sour cherries are wrapped in layers of phyllo dough and covered with lightly sweetened syrup. Again, brush each layer with a bit of the melted butter. While there are many types of baklava, they all share a few key ingredients: flaky phyllo dough, syrup, and roasted tree nuts. Breathtaking indeed! The humble pistachio does appear in this baklava variety but only as an occasional garnish. Brush edges first and then work into center to prevent edges cracking. She worked as an animator before deciding to freelance to expand her creative horizons. Pastries. It has been popular in the Caucasus for centuries and is still enjoyed today. Combine the water, sugar, and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava. Kaymak is made by mixing semolina and milk, which gives a subtle sweetness and earthiness. The sweet, crispy baklava we know and love comes in a variety of different flavors in every city in the world. Continue this process until you have 10 buttered phyllo sheets in the bottom of pan. Baklava is a common dessert in modern Arab cuisines, but the Arabic language cookbook Kitab al-Tabikh, compiled by Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava. This baklava is very mild flavored, and the pistachios provide a bit of an earthy undertone. Prepare the baklawa filling by grinding the raw walnuts (or pistachios) in a food processor until fine. So tasty and syrupy!". piece of waxed paper; brush with butter. Pistachio baklava, with its fantastic blend of crunchy nuts and crispy pastry, has been the most popular baklava type since medieval times. Bake at 350 for 40-45 minutes or until golden brown. Instead of being filled with nuts, these baklawa are filled with a sweetened cream cheese called Jibn Akawi. According to Ozlem's Turkish Table, the most likely reason bakers started to use hazelnuts in this baklava variation rather than the traditional pistachios was because of a major supply shortage in the 1980s. Cevizli baklava is all about the walnut filling. Add lemon juice. baking pan with some of the butter. Chocolate baklava has many variations within itself. Steps to make baklava at home: First, put the sugar and water in a pot and mix until the sugar melts, then put it on the stove and let it boil. Strain and discard zest; cool to lukewarm. Step. heese dessert topped with crushed pistachios and 'atr. (Note 3) Bake for 1 hour - 1 hr 15 minutes until golden brown. Fibrous wheat paste sandwiching ashta cream. Combine brown butter/ghee with light olive oil, or use only olive oil as in. In order to achieve the highest quality possible . Spread with 2 cups walnut mixture. Before baking, the dough is covered in ghee or butter (this accentuates the golden brown color). Unroll phyllo dough and cover with a damp towel (not wet). Baklava is one of the best desserts of all time! Then immediately drizzle the cooled syrup evenly over the top of the hot baklava. Prepare the syrup by dissolving sugar and water over high heat (PHOTO 5). There are also very few layers of pastry used in this type of baklava, which makes it distinct from other shapes of baklava sold in Turkey. STEP 1: Mix water, sugar, honey, lemon juice, and rose water in a saucepan until the sugar dissolves. Faysalieh: A triangle of pastry stuffed with pistachios. The texture of crisp, flaky phyllo pastry. Knowing what these baklava variations are can come in handy not just in Greece, but also in your own kitchens. Brush the top with butter. Cut through the layers. Cut down the middle of the phyllo dough horizontally. When you grow up eating baklava at every gathering, you become a bit of a baklava snob--at least I did. Besides the fact that you can change up the ingredients, it is also possible to alter the shape of the baklava, as well. The only downside of this baklava type is its short shelf life that it should be consumed within a day. The Boozengo Sweets Baklava recipe is a well-guarded secret that is generations-old. There are two basic ways that it can be made. This Turkish baklava places a strong emphasis on pistachio flavor and is made with both a blend of crushed pistachios as well as fstk ezmesi, a marzipan-like pistachio butter. If mixture is not syrupy enough but more on the liquid side, it can make the baklava wet and soggy instead of moist. Another baklava recipe featuring a mix of nuts, this time with hazelnuts added to the mix. Bring to a boil over medium heat, stirring while the sugar dissolves. The orange peel is now "candied" orange peel and can be used in other recipes. . Kuru baklava can be made with any blend of nuts, although pistachio remains one of the most popular fillings. She is also an avid cook and baker, and all-time animal lover, with a passion for ethnography and a history of globetrotting. Pour Syrup Over Hot Baklava: As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava. Rate it. 0/10. Pour syrup over cheesecake. Place one phyllo sheet in the pan and brush with butter, followed by the next sheet and brush with butter. Brush bottom and sides of the baking sheet with butter. This recipe for baklava is simple to make and reflects Middle Eastern culture. Bring to a boil, making sure that sugar is completely dissolved. If you can't find orange blossom water, use a few strips of orange peel and add to the syrup mixture while cooking. Stl Nuriye is a milky type of Turkish baklava made with crushed hazelnuts. Step 7. It is made with hazelnuts instead of pistachios and soaked in milk so that it will weigh more. Let the syrup simmer for about 5 minutes. Born in Lebanon, Joumana Medlejstarted drawing at 11 and has not been able to stop since. Its also essential to use good quality butter and the right amount of sugar in the syrup. 3. The basic dough is cooked over the stove and eggs are added thereafter to provide leavening. Two small tips: Nabolsieh: C heese dessert topped with crushed pistachios and 'atr. Long story short, if you see a baklava type called homemade baklava at a store, it is made with less and thicker filo sheets. You will be able to find baklava cut in different shapes and with varied fillings, ranging from walnuts and pistachios, to even carrots or drenched with syrup containing milk, a Baklava variety known as Stl Nuriye. This baklava recipe is a bit on the nutty side and no one is ever mad about it! Bring to a simmer over medium heat and stirring occasionally until sugar dissolves. Remove the whole cloves. . She created and published Lebanon's first adventure comic series, Malaak: Angel of Peace, and the humorous comic Driving in Lebanon. Baklava is the perfect make-ahead dessert because it's even better the next day! Rather than being coated entirely with a sugar coating, baklava bakers combine milk with a little bit of sugar for sweetness and pour the concoction over the baked pastry. Also, the differences in baking conditions, pan sizes, butter and syrup composition matter. It really works and I met a Syrian whose family owned a pastry shop who did the same. Add honey, continue simmering the mixture for another 5 minutes. As the name suggests, this baklava is prepared in a large tray and then cut into shapes similar to carrots. According to Authentic Turkish Baklava, there are many similarities between yaprak sbiyet and sbiyet, including the layer of kaymak. Check out ourMediterranean diet recipes. My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Havu Dilim baklava, or carrot slice baklava, is traditionally made with 30-layer phyllo dough and copious amounts of pistachio filling (via TurkishTaste). The most common nuts found in Greek baklava are walnuts, as called for in this top-rated recipe. Midye baklavas are also called mussel baklava because of their unique, pinched ends and layers which almost resemble a garlic clove. Typically these baklavas are sliced into small squares and covered with syrup made from lemon juice and honey. (Leave the oven on to bake the baklava.) Pulse a few times to chop. Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Remove and discard the cloves and cinnamon sticks. The trick is allowing the sugar to dissolves without burning. I followed the recipe exactly. Walnuts are finely crushed before theyre dusted between the layers of this baklava. We also feature our signature baklava filled with the finest Turkish pistachio (sometimes California too). The inclusion of milk accentuates the softness of the hazelnuts and makes for a much lighter baklava. In general, baklava and kadaif can keep its freshness for 5-7 days. But I wanted to tell you that my family always used only walnuts to make baklava, but now that I've seen your recipe, I can't wait to try it. Thaw phyllo dough in refrigerator overnight. In a 2 quart saucepan, melt the butter over medium heat and remove from heat once it is melted. Place 1 sheet of phyllo dough on a 15x12-in. Take the sherbet from the stove and let it get cold. I know baklava is just fine without nuts, just a very crispy confection, but I wondered if there was an unusual substitute for nut allergies in confections like .
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