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.
As early as the 8th Century BC the Assyrians used to make a sweet consisting of a dough like a bread dough and nuts. They would bake this in a wood burning oven and then added a honey syrup for sweetness. The Greeks traveling to Mesopotamia enjoyed this treat and took the recipe back with them to Greece.
However, instead of using a rough, bread-like dough, they made one which was paper-thin. Phyllo pastry did not originate in Greece but the Greeks were the first to make it so thin. They made it by hand and the process involved pressing and stretching, pressing and stretching for hours. The word phyllo actually means leaf in the Greek language. It was not long before trays of this dessert were being baked in the kitchens of 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.
During the time of the Ottoman Empire, chefs were hired to work in the Imperial Ottoman Palace, the culinary center of the Empire. These chefs were from all over the Empire that covered a vast region and mixture of cultures. This resulted in a fusion of different recipes and techniques and helped to further develop the art of pastry-making. The Turkish Sultans loved the taste of this sumptuous dessert and they believed that its pistachio nuts and honey were aphrodisiacs.
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 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.
As early as the 8th Century BC the Assyrians used to make a sweet consisting of a dough like a bread dough and nuts. They would bake this in a wood burning oven and then added a honey syrup for sweetness. The Greeks traveling to Mesopotamia enjoyed this treat and took the recipe back with them to Greece.
However, instead of using a rough, bread-like dough, they made one which was paper-thin. Phyllo pastry did not originate in Greece but the Greeks were the first to make it so thin. They made it by hand and the process involved pressing and stretching, pressing and stretching for hours. The word phyllo actually means leaf in the Greek language. It was not long before trays of this dessert were being baked in the kitchens of 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.
During the time of the Ottoman Empire, chefs were hired to work in the Imperial Ottoman Palace, the culinary center of the Empire. These chefs were from all over the Empire that covered a vast region and mixture of cultures. This resulted in a fusion of different recipes and techniques and helped to further develop the art of pastry-making. The Turkish Sultans loved the taste of this sumptuous dessert and they believed that its pistachio nuts and honey were aphrodisiacs.
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 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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