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.
This is where a great contribution was made to the development of this dessert, making it more like the one that is known and loved today. The Greeks used a very, thin, paper-like dough. They took hours of stretching and pressing to create this dough. What we call phyllo pastry today, actually got its name from a Greek word which means leaf. Before long this treat became popular in 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.
In the time of the Ottoman Empire, this sweet dessert was eaten not only for its taste but also because it was considered by the Sultans to be an aphrodisiac. This was a time when the kitchens of the Imperial Ottomon Palace buzzed with many chefs. They were recruited from all over the Empire for their skills. A mixing of cultures inevitably resulted in a sharing of techniques and recipes and as the Empire eventually opened up to Western influences, further changes came about.
From the 18th century onwards the recipe did not change much with regard to taste and texture. The version made today still consists of layers of phyllo dough in a pan, covered with chopped nuts. Recipes often have multiple layers and before it is baked it has to be cut into pieces. A syrup is poured over the cooked pastry and allowed to soak in.
The most well known way of cutting the pastry is into diamond shapes. Triangles and squares are also commonly used. Other less common shapes are being experimented with by bakers today. Subtle differences come from the different nuts used, what is used in the syrup and filling as well as how many layers of pastry it has.
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.
This is where a great contribution was made to the development of this dessert, making it more like the one that is known and loved today. The Greeks used a very, thin, paper-like dough. They took hours of stretching and pressing to create this dough. What we call phyllo pastry today, actually got its name from a Greek word which means leaf. Before long this treat became popular in 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.
In the time of the Ottoman Empire, this sweet dessert was eaten not only for its taste but also because it was considered by the Sultans to be an aphrodisiac. This was a time when the kitchens of the Imperial Ottomon Palace buzzed with many chefs. They were recruited from all over the Empire for their skills. A mixing of cultures inevitably resulted in a sharing of techniques and recipes and as the Empire eventually opened up to Western influences, further changes came about.
From the 18th century onwards the recipe did not change much with regard to taste and texture. The version made today still consists of layers of phyllo dough in a pan, covered with chopped nuts. Recipes often have multiple layers and before it is baked it has to be cut into pieces. A syrup is poured over the cooked pastry and allowed to soak in.
The most well known way of cutting the pastry is into diamond shapes. Triangles and squares are also commonly used. Other less common shapes are being experimented with by bakers today. Subtle differences come from the different nuts used, what is used in the syrup and filling as well as how many layers of pastry it has.
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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