Middle East and the Ottoman Empire's Sweet Pastry - Baklava
Baklava is a rich and sweet pastry that has a long and diverse history, with roots in the Middle East and the Ottoman Empire. The exact origins of baklava are a matter of debate, and its history is intertwined with the cultural and culinary developments of various civilizations.
The earliest known recipe for a layered bread and honey dessert, similar to baklava, can be traced back to ancient Assyria (modern-day Iraq) around the 8th century BCE. However, it is essential to note that the modern version of baklava, featuring layers of thin dough with nuts and honey, is more closely associated with the Ottoman Empire.
The word "baklava" itself is of Turkish origin, and it's believed to have entered the Turkish language during the Ottoman period. The Ottoman cuisine, characterized by its use of intricate techniques and diverse ingredients, played a significant role in shaping the development of baklava.
As the Ottoman Empire expanded its influence across the Middle East, Balkans, and North Africa, so did the popularity of baklava. The dessert became a symbol of celebration and hospitality in the regions under Ottoman rule. Each community and region added its own variations to the recipe, incorporating local ingredients and flavors.
With the decline of the Ottoman Empire and the subsequent establishment of independent nations in the early 20th century, baklava continued to be a beloved dessert in the Middle East and beyond. Greek, Turkish, Lebanese, and other regional variations emerged, each with its unique twist on the classic recipe.
Today, baklava is enjoyed worldwide and has become a staple dessert in Middle Eastern, Mediterranean, and Balkan cuisines. The traditional preparation involves layering sheets of thin phyllo dough with a mixture of chopped nuts, such as pistachios, walnuts, or almonds, and sweetening it with a syrup made from sugar, honey, and water. The result is a delectable, sweet, and flaky pastry that has stood the test of time, transcending cultural boundaries and delighting taste buds globally.
Recipe for this delicious pastry;
Ingredients:
For the Filling:
- 1 pound (about 4 cups) mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
For the Phyllo Layers:
- 1 package (about 16 ounces) phyllo dough, thawed according to package instructions
- 1 cup unsalted butter, melted
For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 cup honey
- 1 cinnamon stick (optional)
- 1 teaspoon lemon juice
Instructions:
- Prepare the Filling:
- In a bowl, combine the finely chopped nuts with cinnamon if using.
- Set aside.
- Prepare the Phyllo Dough:
- Preheat your oven to 350°F (175°C).
- Brush a 9x13-inch baking dish with melted butter.
- Unwrap the phyllo dough and place it between two damp kitchen towels to prevent it from drying out.
- Assemble the Baklava:
- Place one sheet of phyllo dough in the prepared dish and brush it with melted butter.
- Repeat the process, layering several sheets of phyllo and brushing each layer with butter.
- Sprinkle a generous layer of the nut mixture over the phyllo layers.
- Continue layering phyllo and nuts until you run out of ingredients, finishing with a top layer of phyllo.
- Cut and Bake:
- Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Bake in the preheated oven for about 45-55 minutes or until the baklava is golden brown and crisp.
- Prepare the Syrup:
- While the baklava is baking, combine water, sugar, honey, and cinnamon stick in a saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes.
- Remove from heat, stir in lemon juice, and let the syrup cool.
- Soak the Baklava:
- Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry.
- Allow the baklava to absorb the syrup and cool completely before serving.
- Serve:
- Once cooled, use a sharp knife to cut through the pre-cut shapes.
- Serve the baklava on a platter, and enjoy!
