Sweet treats have been prepared and enjoyed by different cultures all over the world for centuries. Baklava has a long history and there is some confusion over its precise origins. This treat consists of layers of thin, flaky dough filled with nuts and sweetened with a honeyed syrup. No wonder it is claimed by many ethnic groups to have originated with them.
There is common consensus that the ancient Assyrians used to bake layers of thin, bread-like dough filled with chopped nuts in their wood burning ovens. They would add honey for some sweetness. This treat was prepared for special occasions and eaten by the rich. Greeks traveling to Mesopotamia fell in love with this recipe and brought it back home with them.
The Greeks made a great contribution to this sweet in that they used dough of a different kind. Their dough took hours to make and was pressed and stretched for many hours until it was as thin as paper. The word phyllo by which we know this dough today is actually from the Greek word for leaf. Soon this delicious dessert was being prepared in trays and eaten by wealthy Greeks.
As civilizations rose and fell, so this recipe traveled and spread across borders. As it moved into different areas so it came to reflect the specific culture of the area. The Armenians added cloves and cinnamon to it while the Arabs introduced rose water and cardamom. This treat became popular in wealthy Persian and Roman households and spread into present day Turkey when the Roman Empire moved east to Constantinople.
With the rise of the Ottoman Empire, the kitchens in the Imperial Ottoman Palace in Constantinople became a center of culinary expertise. Chefs were hired from all over this vast empire consisting of many different cultures. There was an inevitable exchange of recipes and techniques amongst them with resulting progress in many areas, one of these being pastry making. The Sultans enjoyed the sweet desserts made by the chefs, particularly as they were convinced of the aphrodisiac properties of some of the ingredients.
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.
The traditional way to cut this dessert is to cut pieces into diamonds, almost all the way through, before baking. Today many different shapes are made and as it is sweet and rich, it is usually served in small portions. Variations include the use of different nuts such as walnuts, almonds and pistachios, use of cinnamon, cloves or cardamon, a varying number of sheets of phyllo dough, and different flavors to the syrup.
Historically, this delicious treat was eaten by the wealthy and it was considered a privilege to eat it. Today it is easily accessible to everyone from many local and online bakeries. Although the main ingredients used remain basically the same, each version offers subtle differences in taste. This sweet treat is a favorite in many places in the world, something it richly deserves considering its complex history.
There is common consensus that the ancient Assyrians used to bake layers of thin, bread-like dough filled with chopped nuts in their wood burning ovens. They would add honey for some sweetness. This treat was prepared for special occasions and eaten by the rich. Greeks traveling to Mesopotamia fell in love with this recipe and brought it back home with them.
The Greeks made a great contribution to this sweet in that they used dough of a different kind. Their dough took hours to make and was pressed and stretched for many hours until it was as thin as paper. The word phyllo by which we know this dough today is actually from the Greek word for leaf. Soon this delicious dessert was being prepared in trays and eaten by wealthy Greeks.
As civilizations rose and fell, so this recipe traveled and spread across borders. As it moved into different areas so it came to reflect the specific culture of the area. The Armenians added cloves and cinnamon to it while the Arabs introduced rose water and cardamom. This treat became popular in wealthy Persian and Roman households and spread into present day Turkey when the Roman Empire moved east to Constantinople.
With the rise of the Ottoman Empire, the kitchens in the Imperial Ottoman Palace in Constantinople became a center of culinary expertise. Chefs were hired from all over this vast empire consisting of many different cultures. There was an inevitable exchange of recipes and techniques amongst them with resulting progress in many areas, one of these being pastry making. The Sultans enjoyed the sweet desserts made by the chefs, particularly as they were convinced of the aphrodisiac properties of some of the ingredients.
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.
The traditional way to cut this dessert is to cut pieces into diamonds, almost all the way through, before baking. Today many different shapes are made and as it is sweet and rich, it is usually served in small portions. Variations include the use of different nuts such as walnuts, almonds and pistachios, use of cinnamon, cloves or cardamon, a varying number of sheets of phyllo dough, and different flavors to the syrup.
Historically, this delicious treat was eaten by the wealthy and it was considered a privilege to eat it. Today it is easily accessible to everyone from many local and online bakeries. Although the main ingredients used remain basically the same, each version offers subtle differences in taste. This sweet treat is a favorite in many places in the world, something it richly deserves considering its complex history.
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