Where is baklava from

Bacon Baklava. The act of layering unleavened flat bread with chopped nuts and honey can be traced back as far as the 8th century B.

Modern baklava may have been invented in Turkey during the Ottoman Empire, then modified in Greece. Many Meditteranean countries have their own versions of baklava, slightly tweaking the recipe to make it unique. We may never know exactly where or how baklava became a thing, but we do know that the delicious dessert remains popular all over the world.

Finely chop nuts, such as pistachios and walnuts, with a knife or in a food processor. Process with sugar, cinnamon, and other spices until the mixture is fully combined. Trim a phyllo sheet to fit on the bottom of a lightly greased baking sheet. Brush with melted butter. Repeat this process several more times, lightly brushing with butter between layers.

These bottom layers will provide a sturdy base for your baklava. Pour one-third of the nut mixture over the top layer of phyllo. Repeat this process two more times, until the nut mixture is gone. Pop it in the fridge for 10 minutes to make it easier to cut. While your baklava is chilling, combine honey, lemon juice, sugar, and water in a saucepan.

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 Arabs made it even more gourmet by adding rosewater and cardamon. The recipe became known to the West after it reached Constantinople.

This was the capitol city of the Ottoman Empire until European chefs who studied at the Ottoman court learned it and introduced it after they returned home. Only the best chefs were privileged to study culinary skills at the Ottoman palace kitchen. Baklava was considered a rich person's dessert but, in addition to being a dessert, the ingredients were thought to assist with romance.

The spices were considered aphrodisiacs: cinnamon for women and cardamon for men. According to the Kitchen Project, cloves, honey and pistachio nuts, all have aphrodisiac qualities that stimulated both men and women. Modern recipes for baklava derive from the ancient ones.

According to Perry, baklava is a culinary fusion of Turkish Central Asian flaky preparations and Persian fillings made from cooked dried fruits nuts, hazelnuts, peanuts. Among the Ottomans, the first written records of baklava date back to at the time of the conqueror of Istanbul, Mehmed II. It is said that there are traditionally 33 filo sheets used for baklava in reference to the age of Christ when he died. The recipe presented here strictly follows the tradition of 33 sheets, but in a square shape.

With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor. Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. Pin Baklava is a traditional cake made with filo dough filled with dried fruits, covered with a sweet syrup flavored with rosewater or orange blossom water.

Prep Time 2 hrs 30 mins. Cook Time 1 hr. Total Time 3 hrs 30 mins. Course: Dessert. Cuisine: Greek, Turkish, Vegetarian.