What kind of food is baklava

The Turkish Influence — As the Ottomans invaded Constantinople to the west; they also expanded their eastern territories to cover most of ancient Assyrian lands and the entire Armenian Kingdom.

Cooks and pastry chefs who worked in the Ottoman palaces contributed enormously to the interaction and to the refinement of the art of cooking and pastry-making of an Empire that covered a vast region.

Towards the end of 19th Century, small pastry-shops started to appear in Constantinople and in major provincial capitals to cater for the middle class.

Just like there is difference of opinion over baklava origins, the source of the word baklava is also disputed. The word baklava entered the English language in , a borrowing from Ottoman Turkish. Bayla- itself in Mongolian is a Turkic loanword. The name baklava is used in many languages with minor phonetic and spelling variations.

Baklava is popular across the Middle East but also in other countries and cultures preparing it with different variations:. At the turn of the last century immigrants from different regions flocked to America and brought their culture and heritage along. Those who migrated would only prepare baklava on very special occasions, making Phyllo by hand and filling it with nuts harvested from their new homeland.

As the ingredients required to prepare baklava were readily and cheaply available in America, the Arabs and the Greeks started using them in abundance. Filling their special versions of baklava with more sugar and nuts was considered a sign of wealth in their new homeland. Today baklava can be found in Greek and Middle Eastern restaurants and delicatessens all over America.

Baklava now comes in a number of tasty variations and each variety has its devoted followers; each of them being delectable in its own right. However, next time you take hold of that golden succulent treat you should remember the rich Ottoman heritage this delicacy is part of.

Sign Up for exclusive updates, new arrivals and insider-only discounts. Sign in Create an account. Asset 3 svg-next-arr svg-prev-arr. The History of Baklava. The history of this scrumptious delicacy is quite controversial, and unfortunately not very well documented. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough.

Something that should be added to the syrup is orange or lemon peel. It's traditional in baklava syrups and it gives a sweet scent and taste. Reviews: Most Helpful. I have been using this recipe from allrecipes. I have made it dozens of times, and without fail it always impresses. You should follow these tips that are suggested by other reviewers: 1 Lightly roast nuts prior to chopping I always use walnuts.

By pouring the cool syrup on the warm baklava it will turn out crispy. For any function, family get together or holiday, I always get requests for these 2 desserts. I have another tip to use for this recipe. I really wanted to use real butter, and I had so much trouble using a pastry brush to brush the butter on because it kept crunching up the dough as I painted, so I bought I can't believe it's not butter spray and dumped the contents in a cup, then I melted my "real butter" and put it into the spray bottle and sprayed the dough.

This saved time and your dough won't crunch up. Then after I was done I just poured the other stuff back into the bottle. Angela Thompson. This is the second time I have tried this recipe and it just keeps getting easier.

A few tricks I learned this time: Make the sauce first, before you start to do anything else with the baklava. Let it cook while you are preparing and putting everything together, and let it cool while the baklava is cooking.

I got the sauce started, and then chopped and prepared the nuts I used a variety of nuts; almonds, walnuts and pecans , and rolled out my dough. I lay out my phyllo dough before I start layering and cut it to the shape of the pan I am making it in. This made the layering SO much easier. I put a piece of plastic wrap over the phyllo dough and then the damp towel. This helps keep the dough from sticking to the towel.

I also used about 2 sticks of butter instead of 1. It took me about an hour total to prepare and assemble. Put the cooled sauce on as soon as you pull the baklava out of the oven. I let it adsorb overnight. Easy and wonderful!! I will be making this for years to come! Sara Bear. I have made this recipe numerous times and it is always a huge hit. In fact it just won best of show at the county fair in the culinary division!

A few modifications I have made I use toasted pecans for the nuts. I make the syrup first and allow it to cool while I put together the baklava and bake it, then I can pour cooled syrup onto hot baklava this helps keep it from becoming soggy.

I usually need more butter than called for also. I am so thankful to Donna for posting this recipe. She has made a lot of us look like pro's. And thanks to everyone else who has written reviews with their tips here and there. You know a recipe is great when over people take the time to write a review on it! It's nice recipe but baklava is a Turkish dessert not Greek. They learned it from Turks in Ottoman era. Turks make baklava in their special days.

Gaziantep city's baklava very famous in the world and there are even Turkish baklava stores in Athens Read More. Rating: 4 stars. A good recipe, but here are a couple of hints: Melt the butter and use a pastry brush.

Pistachios, walnuts and pecans are the best nuts for baklava. DO NOT cover after complete, and remove from baking pan so the bottom doesn't soggy. This is an excellent recipe, time consuming but not difficult. Tweet Share Pin It. Jump to Recipe. Scale 1x 2x 3x. For the baklava 25 — 30 sheets of phyllo dough g 17 oz.

Similar recipes you may like! Chocolate Souffle in Baklava… Homemade Kataifi recipe! To prepare this Greek baklava recipe, start by melting the butter in a saucepan over low heat, being careful not to burn it. Use a cooking brush to butter the bottom and sides of a baking pan. For this baklava recipe you will need a large baking pan approx. Begin by layering the sheets of phyllo on the bottom of the baking dish to form the base.

Layer the sheets one at a time, making sure to sprinkle each one with melted butter. Use about layers for the base. In a large bowl, mix the chopped nuts, the cinnamon and grounded clove. Sprinkle the nut mixture over the phyllo base and continue forming the top of the baklava.

Top the nuts with the rest phyllo sheets of them , sprinkling each one with melted butter and brush the top of the baklava with enough butter.

You could also try adding some of the filling in between layers of filo. Place the baklava in the fridge for 15 minutes to make it easier to cut into pieces. Remove from the fridge and using a sharp knife cut all the way down into pieces.

If you fancy the taste of clove, place one whole clove into the middle of each baklava piece and sprinkle the top with some cold water. Prepare the syrup. Into a small pot mix all the ingredients for the syrup except honey and bring to the boil. Boil for about 2 minutes until the sugar is dissolved. Take it off the heat and stir in the honey. Let the syrup cool down. You can also put the syrup in the fridge. As soon as the baklava is ready, ladle slowly the cold syrup over the hot baklava, until it is fully absorbed.

Let the baklava cool down completely and serve after the syrup has soaked throughput. Nutrition Serving Size: 1 piece Calories: kcal Sugar: Greek baklava recipe. Greek Baklava Recipe with Honey and Walnuts. Greek Baklava recipe with Walnuts and Honey. Baklava Greek walnut, pistachio and syrup cake.

Hi Do you lay 15 filo sheets, then the nuts, followed by the remaining 15 filo sheets? Thanks Lucy. Eli K. Hi Lucy That is correct. Love Eli. Fiona November 17, at Mykelle September 21, at Just about to pull it out of the oven. Thank you so much for the amazing feedback!

So happy your friends loved it!! Leave a Comment Cancel Your email address will not be published. Sign up to Our Newsletter. With love,Eli. PORK: Pork chops, gyros and more! LAMB: My very best lamb dishes! Yes please!