All the different cultures of the world have enjoyed preparing and eating delicious sweet treats for centuries. Baklava is one of these with its flaky, buttery layers of honeyed goodness. Its exact origins are hard to establish and many ethnic groups claim it as their own.
It is widely believed that the Assyrians were making a type of treat in the 8th century B. C. That consisted of dough, nuts and honey. They used a rough dough like that used for bread. This was eaten by the wealthy on special occasion. The recipe was taken from Mesopotamia back to Greece by Greek travelers.
However, instead of using a rough, bread-like dough, they made one which was paper-thin. Phyllo pastry did not originate in Greece but the Greeks were the first to make it so thin. They made it by hand and the process involved pressing and stretching, pressing and stretching for hours. The word phyllo actually means leaf in the Greek language. It was not long before trays of this dessert were being baked in the kitchens of wealthy Greek households.
This recipe did not remain in one place but traveled all over, changing as it encountered different cultures. It reflected the Armenian culture with the addition of cinnamon and cloves. The ingredients of cardamom and rose water reflected Arab tastes. Its popularity spread until it was being eaten by the Persians and the Romans.
During the time of the Ottoman Empire, chefs were hired to work in the Imperial Ottoman Palace, the culinary center of the Empire. These chefs were from all over the Empire that covered a vast region and mixture of cultures. This resulted in a fusion of different recipes and techniques and helped to further develop the art of pastry-making. The Turkish Sultans loved the taste of this sumptuous dessert and they believed that its pistachio nuts and honey were aphrodisiacs.
Today the recipe consists of the same basic ingredients that were used in those days. Layers of phyllo pastry and chopped nuts are baked. The layers of pastry are cut but not completely cut through before baking. Once baked, a syrup is poured over the pastry and soaks in.
Traditionally this dessert was cut into diamond shaped pieces. Squares and triangles are also popular but today cooks are experimenting with other shapes too. There are still many debates over minor differences in flavors such as whether using pistachios or walnuts is best.
In days gone by eating this dessert was regarded as a privilege and enjoyed only by the rich. It was served on special occasions. People still tend to serve it on special occasions. However, all individuals now have access to it, not just the very wealthy. It has a complex history and disputes over its origin but it remains a firm favorite.
It is widely believed that the Assyrians were making a type of treat in the 8th century B. C. That consisted of dough, nuts and honey. They used a rough dough like that used for bread. This was eaten by the wealthy on special occasion. The recipe was taken from Mesopotamia back to Greece by Greek travelers.
However, instead of using a rough, bread-like dough, they made one which was paper-thin. Phyllo pastry did not originate in Greece but the Greeks were the first to make it so thin. They made it by hand and the process involved pressing and stretching, pressing and stretching for hours. The word phyllo actually means leaf in the Greek language. It was not long before trays of this dessert were being baked in the kitchens of wealthy Greek households.
This recipe did not remain in one place but traveled all over, changing as it encountered different cultures. It reflected the Armenian culture with the addition of cinnamon and cloves. The ingredients of cardamom and rose water reflected Arab tastes. Its popularity spread until it was being eaten by the Persians and the Romans.
During the time of the Ottoman Empire, chefs were hired to work in the Imperial Ottoman Palace, the culinary center of the Empire. These chefs were from all over the Empire that covered a vast region and mixture of cultures. This resulted in a fusion of different recipes and techniques and helped to further develop the art of pastry-making. The Turkish Sultans loved the taste of this sumptuous dessert and they believed that its pistachio nuts and honey were aphrodisiacs.
Today the recipe consists of the same basic ingredients that were used in those days. Layers of phyllo pastry and chopped nuts are baked. The layers of pastry are cut but not completely cut through before baking. Once baked, a syrup is poured over the pastry and soaks in.
Traditionally this dessert was cut into diamond shaped pieces. Squares and triangles are also popular but today cooks are experimenting with other shapes too. There are still many debates over minor differences in flavors such as whether using pistachios or walnuts is best.
In days gone by eating this dessert was regarded as a privilege and enjoyed only by the rich. It was served on special occasions. People still tend to serve it on special occasions. However, all individuals now have access to it, not just the very wealthy. It has a complex history and disputes over its origin but it remains a firm favorite.
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