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.
The Greeks made a great contribution to this sweet in that they used dough of a different kind. Their dough took hours to make and was pressed and stretched for many hours until it was as thin as paper. The word phyllo by which we know this dough today is actually from the Greek word for leaf. Soon this delicious dessert was being prepared in trays and eaten by wealthy Greeks.
As civilizations rose and fell, so this recipe traveled and spread across borders. As it moved into different areas so it came to reflect the specific culture of the area. The Armenians added cloves and cinnamon to it while the Arabs introduced rose water and cardamom. This treat became popular in wealthy Persian and Roman households and spread into present day Turkey when the Roman Empire moved east to Constantinople.
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.
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 traditional way to cut this dessert is to cut pieces into diamonds, almost all the way through, before baking. Today many different shapes are made and as it is sweet and rich, it is usually served in small portions. Variations include the use of different nuts such as walnuts, almonds and pistachios, use of cinnamon, cloves or cardamon, a varying number of sheets of phyllo dough, and different flavors to the syrup.
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.
The Greeks made a great contribution to this sweet in that they used dough of a different kind. Their dough took hours to make and was pressed and stretched for many hours until it was as thin as paper. The word phyllo by which we know this dough today is actually from the Greek word for leaf. Soon this delicious dessert was being prepared in trays and eaten by wealthy Greeks.
As civilizations rose and fell, so this recipe traveled and spread across borders. As it moved into different areas so it came to reflect the specific culture of the area. The Armenians added cloves and cinnamon to it while the Arabs introduced rose water and cardamom. This treat became popular in wealthy Persian and Roman households and spread into present day Turkey when the Roman Empire moved east to Constantinople.
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.
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 traditional way to cut this dessert is to cut pieces into diamonds, almost all the way through, before baking. Today many different shapes are made and as it is sweet and rich, it is usually served in small portions. Variations include the use of different nuts such as walnuts, almonds and pistachios, use of cinnamon, cloves or cardamon, a varying number of sheets of phyllo dough, and different flavors to the syrup.
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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