Cultures all over the world have their own recipes for sweet treats and many of them have origins far back in history. Baklava is one of these and its origins are complex. This sweet, flaky, buttery layered treat is enjoyed by many different ethnic groups and they all feel it belongs to 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.
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.
The course of history influenced the changes made to this dessert. Civilizations rose and fell and as the recipe traveled over borders and into new areas, subtle variations were made to the taste, depending on the culture of the people. For example, the Arabs added rose water and cardamom and the Armenians used cinnamon and cloves. Eventually this treat was being served by many different cultures, including 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.
When the Ottoman Empire opened up to Western cultures, there were some further changes to the dessert but its basic ingredients were well established by then. These consisted of layers of phyllo dough, chopped nuts and a honey syrup. The changes came in the form of shape and presentation.
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.
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.
The course of history influenced the changes made to this dessert. Civilizations rose and fell and as the recipe traveled over borders and into new areas, subtle variations were made to the taste, depending on the culture of the people. For example, the Arabs added rose water and cardamom and the Armenians used cinnamon and cloves. Eventually this treat was being served by many different cultures, including 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.
When the Ottoman Empire opened up to Western cultures, there were some further changes to the dessert but its basic ingredients were well established by then. These consisted of layers of phyllo dough, chopped nuts and a honey syrup. The changes came in the form of shape and presentation.
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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