The eastern Mediterranean region is known for its delicious food. Whether it's Greek dolmades, Turkish kebabs, Lebanese tabbouleh or Israeli hummus and falafel, it's as if a bite into one of the regional specialties is a bite into pure sunshine. Often there are dishes that are found throughout the area but with slight variations depending on where you are. One of these is a heavenly dessert best known as baklava.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The heavenly dish is often thought of as Greek. However, its origins seem to be Turkish. The Topkapi Palace where the rulers of the Ottoman Empire lived is the place where imaginative cooks perfected a treat that would remain popular centuries later. Many of the countries that were once part of the Ottoman Empire have their own versions of the syrupy treat and you'll find it throughout the eastern Mediterranean as well as in Central Asia.
To make the delectable treat, you need filo pastry. Use several layers and separate them with melted butter or a bit of oil. Albanians often add the yolk of an egg or two to the dough for added richness. Greeks believe that there should be 33 layers of dough to symbolize the number of years that Christ spent among people.
The layers of pastry are alternated with layers of chopped nuts. Some recipes only use one layer of nuts in the center while others call for several layers. Most typically, walnuts, hazelnuts or pistachios are used but some people prefer chopped almonds. The nuts are often mixed with sugar and spices such as cinnamon or cloves for extra flavor.
There are even regional variations in terms of the shapes in which the dough is cut before baking. Most common are rectangular or lozenge shapes but some people cut the pastry in triangles. When the pan comes out of the oven, the syrup is poured over and allowed to sink in through all the layers. This syrup is often flavored with rose water, orange flower water or honey.
Because the sweet treat is so rich, it's usually made only for special occasions. It's a popular wedding dessert but is often served to end the evening meal during the month of Ramadan or for Eid to mark the end of the fasting period too. Christians often serve it at Christmas or Easter. You can enjoy it hot or cold but it's most commonly served at room temperature. If you want, include a bit of ice cream or cream. A cup of strong coffee goes perfectly with the syrupy sweetness.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The heavenly dish is often thought of as Greek. However, its origins seem to be Turkish. The Topkapi Palace where the rulers of the Ottoman Empire lived is the place where imaginative cooks perfected a treat that would remain popular centuries later. Many of the countries that were once part of the Ottoman Empire have their own versions of the syrupy treat and you'll find it throughout the eastern Mediterranean as well as in Central Asia.
To make the delectable treat, you need filo pastry. Use several layers and separate them with melted butter or a bit of oil. Albanians often add the yolk of an egg or two to the dough for added richness. Greeks believe that there should be 33 layers of dough to symbolize the number of years that Christ spent among people.
The layers of pastry are alternated with layers of chopped nuts. Some recipes only use one layer of nuts in the center while others call for several layers. Most typically, walnuts, hazelnuts or pistachios are used but some people prefer chopped almonds. The nuts are often mixed with sugar and spices such as cinnamon or cloves for extra flavor.
There are even regional variations in terms of the shapes in which the dough is cut before baking. Most common are rectangular or lozenge shapes but some people cut the pastry in triangles. When the pan comes out of the oven, the syrup is poured over and allowed to sink in through all the layers. This syrup is often flavored with rose water, orange flower water or honey.
Because the sweet treat is so rich, it's usually made only for special occasions. It's a popular wedding dessert but is often served to end the evening meal during the month of Ramadan or for Eid to mark the end of the fasting period too. Christians often serve it at Christmas or Easter. You can enjoy it hot or cold but it's most commonly served at room temperature. If you want, include a bit of ice cream or cream. A cup of strong coffee goes perfectly with the syrupy sweetness.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
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